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Caramel Stuffed Snickerdoodles

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Snickerdoodles are the first cookie I ever learned to bake.  They’re simple and splendid, sugar cookies that crack ever so slightly with a cinnamon exterior.  Almost perfect.  I say ‘almost’ here because this weekend we make snickerdoodles and hid Rolo candies inside, which baked up soft and gooey.  A crazy delicious interior for one of the finest cookies in the world.  Perfect.

Caramel Stuffed Snickerdoodle

For the Cookies:
1 1/2 cups sugar
1 cup butter, softened
2 eggs
1/4 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
dash salt

For the Cinnamon-Sugar Topping
1/4 cup sugar
1 tablespoon cinnamon

For the Caramel centers
3 packages of Rolo candies

Preheat oven to 375 degrees. Combine 1/4 cup sugar and cinnamon in a shallow dish. Set aside. Combine sugar, butter, eggs, and vanilla. Beat until combined and creamy. Sift flour, cream of tartar, baking soda, and salt into bowl. Mix until thoroughly combined. Roll into balls around the Rolo’s, placing a single Rolo inside a ball of dough.  Then, roll the ball into the cinnamon sugar mixture. Press down slightly with the palm of your hand onto baking sheet.  Bake in the preheated oven for 8-10 minutes.

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