Dulce de Leche Snickerdoodles

5 from 1 vote

Dulce de Leche Snickerdoodles

These Dulce de Leche Snickerdoodles are everything you love about the classic cookie. They're soft, chewy, and coated in cinnamon sugar, but this time with a twist! Each cookie is filled with a rich, gooey center of dulce de leche that adds a completely irresistible caramel surprise to every bite.

Course Dessert

Cuisine Fusion

Diet Vegetarian

Prep Time 30

Chill Time 1 15

Total Time 1 45

Servings cookies

Calories 121kcal

Author Ashley Amundsen

Ingredients

Filling

6 ounces dulce de leche

Cookies

1 cup unsalted butter softened
1 ¼ cups granulated sugar
2 eggs
3 cups all-purpose flour
2 teaspoons vanilla extract
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon

Topping

¼ cup granulated sugar
1 ½ tablespoons cinnamon

US Customary - Metric

Instructions

Using a small cookie scoop sprayed with cooking spray, scoop 36 small dollops of dulce de leche (about ½ teaspoon each) onto a parchment paper lined baking sheet. Freeze for 15 minutes or until firm.
Cream butter for 2 minutes in a stand mixer fitted with a cookie paddle attachment. Slowly add sugar, then beat for another 2–3 minutes until light and fluffy. Mix in eggs one at a time, then add vanilla. Scrape the bowl.
Mix in flour, cream of tartar, baking soda, salt, and cinnamon and mix until combined. Cover and chill the dough for 1 hour.
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Mix cinnamon and sugar in a small bowl.
Using a medium cookie scoop, scoop the dough, flatten slightly, place a frozen dulce de leche center in the middle, and wrap dough around it. Make sure the dulce de leche is completely covered by the dough so it doesn't leak out when baking. Roll the ball of dough in the cinnamon sugar. Place 2 inches apart on prepared baking sheet.
Bake for 8–10 minutes, until the edges are just set and the tops look slightly underdone—this keeps the centers soft and gooey. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Notes

Storage Info: Store your snickerdoodles in an airtight container at room temperature for up to a week. If you want to store them longer, freeze them for up to 3 months.
Freezing the Dough: You can freeze the dough for up to 3 months. Scoop the dough into balls, wrap the dulce de leche inside, and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag. When ready to bake, just roll them in the cinnamon-sugar and bake as directed, adding a minute or two to the baking time.
Make Ahead: You can prepare the dough and refrigerate it for up to 2-3 days before baking. Just be sure to bring the dough back to room temperature for easier handling if it gets too firm in the fridge.

Nutrition