Dulce De Leche Filled Snickerdoodle Cookies
Servings: 18
Calories: 244kcal
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1⅓ cup granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup Dulce de Leche
Topping
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Prepare the dulce de leche:
- On a baking sheet lined with wax paper, place 1 tablespoon dollops of dulce de leche. You should have 18 dollops in total.
- Once done, place them in the freezer while you prepare your dough (about 15 minutes)
Make the cookie dough:
- Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
- In a large bowl using a mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.
- Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
Prepare the cookies:
- Using a ⅓ cup cookie or ice cream scoop, scoop the cookie dough onto greased hands. Slightly flatten the dough using the palms of your hands until you have a small disc that is about 2.5 inches big.
- Remove the frozen dulce de leche dollops from the freezer and place one dollop in the center of your cookie dough disc. Using your hands, begin folding the dough around the dulce de leche. Make sure the dulce de leche isnt visible and use your hands to gently roll the dough into a ball.
Make the topping:
- Combine the granulated sugar and cinnamon together in a small bowl.
- Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired.
- Place the cookies in the freezer for atleast 20 minutes before baking.
- Arrange cookies 3 inches apart on parchment lined baking sheets. Bake cookies for 13 minutes. The cookies will be very puffy and soft. Allow cookies to cool on the baking sheet for 15 minutes and transfer to a wire rack to cool completely.
Notes
Variations and substitutions for dulce de leche and cinnamon cookies
Filling variations- Cajeta. Goat’s milk caramel gives a slightly tangy, more complex flavor.
- Salted caramel. Use thick caramel sauce or soft caramel candies for a similar gooey center.
- Nutella or chocolate-hazelnut spread. Chocolate meets cinnamon for a different kind of indulgence.
- Cream cheese filling. Sweetened cream cheese gives a cheesecake-style surprise.
- Biscoff spread. Pairs naturally with the cinnamon and adds a spiced cookie flavor.
- Fruit preserves. Apple butter or thick fig jam works well, especially in the fall.
- Dulce de leche and chopped pecans. Stir nuts into the filling for crunch.
- Chai-spiced sugar. Add cardamom, ginger, and nutmeg to the cinnamon sugar.
- Brown sugar cinnamon coating. Gives a deeper, molasses-like crust.
- Turbinado sugar. Adds sparkle and a crunchier exterior.
- Pumpkin pie spice. A cozy twist for fall baking.
- Flaky sea salt on top. Sprinkle after baking to cut the sweetness.
- Dulce de leche drizzle. Warm and thin with a splash of milk or cream.
- White chocolate drizzle. Pretty for gift boxes and holiday platters.
- Cream of tartar. Replace 1 teaspoon with 2 teaspoons lemon juice or white vinegar, though the texture will be slightly less chewy. Alternatively, use 1½ teaspoons baking powder in place of the cream of tartar and baking soda together.
- Butter. Use a plant-based baking butter stick for dairy-free cookies. Avoid tub margarine, which has too much water.
- All-purpose flour. Use a 1:1 gluten-free baking blend and chill the dough well, since it can be more delicate to wrap.
- Eggs. A flax egg (1 tablespoon ground flax plus 3 tablespoons water per egg) works in a pinch, though cookies will be a bit denser.
- Dairy-free filling. Use coconut dulce de leche made with coconut milk and sugar, or a store-bought vegan caramel.
Storage instructions for these cinnamon sugar cookies
Room temperature (baked cookies)Store cooled cookies in an airtight container at room temperature for up to 4 days. Let them cool completely first so condensation doesn’t make the cinnamon-sugar crust soggy. Place parchment paper between layers to keep the coating intact. Because of the dulce de leche center, avoid leaving them out in a hot room for long periods. Refrigerator (baked cookies)
If your kitchen is warm or humid, you can refrigerate the cookies in an airtight container for up to 1 week. Let them sit at room temperature for 15 to 20 minutes before serving so the cookie softens and the caramel turns gooey again. Freezing baked cookies
Freeze completely cooled cookies in a single layer on a baking sheet for about 1 hour, then transfer to a freezer-safe bag or container with parchment between layers. They keep for up to 3 months. Thaw at room temperature for 1 to 2 hours, or warm in a 300°F oven for 3 to 5 minutes to bring back that melty center. Freezing unbaked cookie dough
- Fill and shape the dough balls as the recipe directs, wrapping the dough fully around the dulce de leche and sealing any seams.
- Roll each ball in the cinnamon sugar.
- Place the balls on a parchment-lined baking sheet, not touching, and freeze for 1 to 2 hours until solid.
- Transfer the frozen balls to a freezer-safe zip-top bag or airtight container. Press out the air, label with the date, and freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 244kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 131mg | Potassium: 86mg | Fiber: 1g | Sugar: 19g | Vitamin A: 329IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg