Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the filling: 24 small caramel squares or chilled cream cheese cubes
- For the coating: ¼ cup sugar mixed with 2 tablespoons ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper or silicone mats. In a large mixing bowl, cream together the softened butter and 1 ½ cups of sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
- Scoop about two tablespoons of dough and flatten it in your palm. Place one caramel square or cream cheese cube in the center. Fold the dough around the filling, pinching the seams to ensure it is completely sealed. Roll the dough into a smooth ball. Roll each ball generously in the cinnamon-sugar mixture until fully coated. Place the balls 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes. The cookies will puff up and develop beautiful cracks on the surface.
- Remove the cookies from the oven while they still look slightly soft in the center; they will firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring them to a wire rack. Serve them warm for a gooey, melted center, or let them cool completely for a fudgy, chewy texture. Arrange them on a festive platter to showcase the sparkling cinnamon-sugar crust.
- Cook Time: 30 minutes