Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the Coating: ¼ cup granulated sugar and 2 tablespoons ground cinnamon
- For the Stuffing: 18 soft caramel squares or 18 teaspoons of sweetened cream cheese
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. In a small bowl, whisk together the ¼ cup sugar and 2 tablespoons of cinnamon for the coating. Set this aside for later.
- In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating until well combined. Directly into the same bowl, add the flour, cream of tartar, baking soda, and salt. Mix on low speed until a thick dough forms. Do not overmix.
- Scoop about 2 tablespoons of dough and flatten it into a disc in your palm. Place your chosen stuffing (a caramel square or a teaspoon of cream cheese) in the center. Fold the edges of the dough over the stuffing and roll it into a smooth ball. Roll the ball generously in the cinnamon-sugar mixture until fully coated.
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. The edges should be set and slightly golden, but the centers should still look soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the “stuffed” center to set properly.
- Cook Time: 25 minutes