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Stuffed Snickerdoodle Cookies with Date Caramel

stuffed snickerdoodle cookies with date caramel
YIELD: 12
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Soft Snickerdoodle Cookies with Medjool Date Caramel Filling 

Put a naturally sweet twist on a classic favorite with these Soft Snickerdoodle Cookies filled with a rich Medjool date caramel sauce made from Natural Delights Medjool Dates. These chewy cinnamon sugar cookies feature a warm, buttery exterior and a gooey caramel center created with simple ingredients and the natural sweetness of dates. Perfect for cookie lovers, holiday baking, or sharing with family and friends, this recipe brings a delicious upgrade to a timeless treat.

Ingredients

  • 1 cup of room temperature butter
  • 1 ½ cups sugar
  • 2 Eggs
  • 1 tsp. vanilla extract
  • 2 ¾ cups All Purpose Flour
  • 2 tsp. Cream of tartar
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 5 Tbsp. Sugar
  • 2 Tbsp. Cinnamon
  • Date Caramel
  • ½ Cup of Natural Delights Madjool Dates
  • 1 Cup of Boiling water, 2-3 Tbsp. reserved
  • A pinch of salt

Find "Pitted Medjool Dates" in a Store

Preparation

  1. Add butter and sugar to the bowl of a standing mixer and cream together on medium speed. Turn to low and add eggs and vanilla and mix to fully incorporate.
  2. Continuing on low, slowly add flour, cream of tartar and baking soda.
  3. Scoop dough out into 2 dozen 1 Tbsp. sized formed balls on a baking sheet lined with parchment paper.
  4. Place the baking sheet in the fridge and allow to chill for 15-20 mins.
  5. Meanwhile, pour boiling water over dates and allow to sit for roughly 10 minutes. Remove the dates from the water and reserve some of the water to use.
  6. Place the dates in a food processor with a small pinch of salt and 1 Tbsp. of water processing and water just enough water to form a thick caramel with the dates.
  7. Transfer to a bowl and place in the freezer for 10 minutes for easier handling. You can also add into a piping bag for even easier handling.
  8. Preheat oven to 350F and line a large cookie sheet with parchment paper.
  9. Remove the cookie dough from the fridge and cut the dough balls in half, using your pinky finger to create a small cavity for the date caramel on one side.
  10. Spoon of pipe a dab of date caramel into each, being careful not to fill too much or in will seep out of the cookie while baking.
  11. Place the two halves back together and careful reform into a smooth rounded ball.
  12. Place the stuffed dough balls onto the parchment paper baking sheet roughly 2 inches apart.
  13. Bake for 10-12 minutes. Cookies should not be allowed to brown; they will lose their softness and chewiness. Remove and allow to cool slightly before transferring to a cooling rack.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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