1-Let’s dive into making these Dulce De Leche Snickerdoodles you’re going to have a blast! Start by preparing the dulce de leche: cook a sealed can of sweetened condensed milk in a pressure cooker for 25 minutes or simmer it in a pot for 3 to 4 hours, making sure the can stays fully submerged the whole time. Once it’s done, cool it completely before you open it, and that’s your creamy filling ready to go.

2-Next, for the cookie dough, sift together the flour, cream of tartar, baking soda, and salt. Cream the softened butter for about 2 minutes until it’s fluffy, then gradually add the sugar and beat for 2 to 3 minutes until it turns pale and smooth. Add the eggs one at a time, mixing well after each, and stir in the vanilla extract before gradually incorporating the dry ingredients until the dough forms nicely.

3-Now, scoop 36 half-teaspoon dollops of dulce de leche onto a baking sheet and freeze them for 15 minutes to make them easy to handle. Preheat your oven to 400°F (200°C) and mix the coating of sugar and cinnamon in a shallow bowl. Take portions of the dough, flatten them slightly in your hands, place a frozen dulce de leche dollop in the center, wrap the dough around it to seal, and roll into balls.

4-Coating and Baking Steps: Roll the balls in the cinnamon-sugar mix and place them 2 inches apart on a baking sheet. For the best shape, you can freeze the balls for another 15 minutes before baking. Pop them in the oven for 8 to 10 minutes until they’re just set but still a bit underbaked for that soft texture. Let them cool on the sheet before serving it’s worth the wait for that perfect chewy bite!