Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 24 small caramel squares or chocolate truffles (for stuffing)
- For the Coating:
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and 1 ½ cups of sugar until the mixture is light, fluffy, and pale in color. This process should take about 3 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet butter mixture. Mix on low speed until just combined, ensuring you do not overwork the dough. The dough should be soft but manageable. If it feels too sticky, chill it in the refrigerator for 10 minutes.
- In a small bowl, combine the coating ingredients: ¼ cup sugar and the ground cinnamon. Scoop about 1 ½ tablespoons of dough and flatten it in your palm. Place a caramel square or chocolate truffle in the center, then wrap the dough around it, rolling it into a smooth ball. Roll the ball generously in the cinnamon-sugar mixture until fully coated. Repeat until all dough is used.
- Place the dough balls on the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading. Bake for 10 to 12 minutes. The cookies will puff up and then flatten slightly, creating those signature crinkles. Once the edges are golden and set but the centers still look slightly soft, remove them from the oven. Let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 32 minutes