Chewy sugar cookies with a soft caramel center and a cinnamon-sugar top.
The feature to preserve is the shaping: Cut each caramel in half. Divide dough into twenty-four portions about 39 g each. Enclose a half caramel, keeping the thicker dough underneath. Place 3 inches apart and dust the tops lightly with cinnamon sugar.
Before mixing, measure without packing the flour. Use soft chewy caramel candy rather than brittle toffee. Caramel firms as it cools; enjoy at room temperature or gently warmed, then allow the center to cool enough for a safe bite.
Use the observable baking cues as well as the timer. Allow the crumb to cool before packing; the texture continues to settle after the tray leaves the oven.
Caramel-Stuffed Sugar Cookies
Per tray: 11–13 minutes · 3 batches, about 9 pieces per 13 × 18-inch half-sheet pan.
Allow about 89 minutes: 25 hands-on, 0 required chilling, 39 baking all batches sequentially, 25 cooling including pan rest, and 0 finishing/set time. Preheat during preparation or final chilling. Extra trays and optional decoration add time.
Kitchen tools you’ll need
- Kitchen scale or US measuring cups and spoons
- Mixing bowl and silicone spatula
- Electric hand mixer
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
- 1-tablespoon cookie scoop
Chewy sugar cookies with a soft caramel center and a cinnamon-sugar top.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Caramel filling
Cinnamon finish
Instructions
Mixing
- Make the doughCream butter and sugar until smooth. Beat in eggs and vanilla. Whisk flour, baking powder and salt separately, then add on low speed just until the dough is cohesive.
Thermal management
- Prepare for shapingNo chilling is scheduled. Prepare the pans and preheat during mixing. Keep the dough away from a warm oven.
Shaping
- Shape the batchCut each caramel in half. Divide dough into twenty-four portions about 39 g each. Enclose a half caramel, keeping the thicker dough underneath. Place 3 inches apart and dust the tops lightly with cinnamon sugar.
Baking
- Bake to the right textureHeat a conventional oven to 350°F (177°C). Bake on the center rack for 11–13 minutes, until the edges are set and the centers have lost their wet shine. Keep the tops lightly colored. Use cool pans for later trays.
Cooling
- Cool before servingRest on the pan 5 minutes, then move carefully to a rack. Allow 25 minutes total cooling, including pan rest; the crumb firms as it cools.
Chef’s Science & Pro Tips
Choose soft caramels
Use soft chewy caramel candy rather than brittle toffee. Caramel firms as it cools; enjoy at room temperature or gently warmed, then allow the center to cool enough for a safe bite.
Shape with purpose
Cut each caramel in half. Divide dough into twenty-four portions about 39 g each. Enclose a half caramel, keeping the thicker dough underneath. Place 3 inches apart and dust the tops lightly with cinnamon sugar. Bake similar-sized pieces together.
Serving and texture
Chewy sugar cookies with a soft caramel center and a cinnamon-sugar top. Let the crumb cool fully before judging texture; pack only once the finish has set.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze portioned dough balls on a tray, then seal in a freezer bag. Bake from frozen, allowing extra time and checking for a set center. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw baked cookies in their closed container at room temperature. For a freshly warmed plain cookie, use a 300°F oven for 2–3 minutes; cool briefly before serving. |
Notes
- US measures are shown first; gram weights help avoid packed flour. Spice weights are approximate: use measuring spoons for small quantities. Egg weights exclude shells. Temperatures are for a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
RECIPE REVIEWEDREVIEWEDSUGAR COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Why is the center hard after cooling?
Use soft chewy caramel candy rather than brittle toffee. Caramel firms as it cools; enjoy at room temperature or gently warmed, then allow the center to cool enough for a safe bite.
What makes caramel-stuffed sugar cookies different?
Chewy sugar cookies with a soft caramel center and a cinnamon-sugar top. Choose soft caramels. Follow the specified technique rather than substituting the shaping method from a different sugar-cookie recipe.
Can I make caramel-stuffed sugar cookies ahead?
Prepare with the storage instructions below. Cool completely before sealing, and keep the stated piece size when baking refrigerated or frozen dough.
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