Easy Snickerdoodle Caramel Cookies Recipe

Snickerdoodle Caramel Cookies - Soft snickerdoodle cookies filled with gooey caramel and a swirl of cream cheese frosting.

After making what feels like 4,000 batches of classic snickerdoodles over the years, I figured it was time to actually do something different with them. So here we are. These snickerdoodle caramel cookie sandwiches have everything you already love about the original, the cinnamon, the soft centers, those slightly crisp edges, but then there's a caramel filling and a swoop of tangy cream cheese frosting holding the whole thing together. Honestly they're the kind of cookie you make for a holiday tray but then end up hiding in the back of the fridge so nobody else gets to them.

FOR MORE RECIPES LIKE THIS ONE;

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Why You'll Love These Snickerdoodle Caramel Cookies

These are not your average cookies. Here's what makes them a personal favorite:

• Soft snickerdoodle cookie dough balls rolled in cinnamon sugar mixture for that classic crackled top
• A thick ring of cream cheese frosting made with homemade caramel sauce
• A hidden pocket of gooey caramel in the center of every cookie sandwich
• The perfect texture-chewy, creamy, and just a little crisp on the edges
• Great for holiday cookie exchanges or whenever you're craving the best cookies ever

Ingredients - Snickerdoodle Caramel Cookies 

You can grab everything at your local grocery store, and most of it's probably already in your kitchen.

• Unsalted butter - Melted so it doesn't have to be room temp!
• Granulated sugar + brown sugar - the combo matters, don't just use one
• Large eggs + an extra yolk - the yolk is doing a lot here, trust me Vanilla extract
• Cream of tartar - this is literally what makes it a snickerdoodle and not just a sugar cookie
• Baking soda - You can't skip this becuase this is what give the cookie the leavening
• Ground cinnamon - you'll use more than you think, it goes in the dough AND the rolling sugar
• Kosher salt - you can also use regular table salt, but I prefer kosher
• All-purpose flour - remember to spoon and level your flour or weigh it!
• Heavy cream - for the caramel, and yes homemade is worth it
• Light corn syrup - stops the caramel from crystallizing, learned that the hard way
• Powdered sugar
• Cream cheese - this is what keeps the frosting from being sickeningly sweet
• Flaky sea salt - please don't skip this

How to Make Snickerdoodle Caramel Cookies

This is a simple step-by-step recipe with just a few extra minutes of prep for that over-the-top payoff.

• Combine granulated sugar, water, and light corn syrup in a saucepan. Stir gently just to moisten, then leave it alone.
• Cook over medium heat until the sugar turns a deep amber color (don't walk away).
• Carefully whisk in warm heavy cream-it will bubble up!
• Stir in vanilla, salt, and butter. If it's not totally smooth, pop it back over low heat for a minute.
• Transfer to a jar and cool completely before using.

For the cookie dough:

• Preheat your oven to 350°F and line two baking sheets or a cookie sheet with parchment paper.
• In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy.
• Add the chilled egg, egg yolk, and vanilla. Whisk until light and fluffy-this is your aerated wet ingredients step.
• Fold in dry ingredients: flour, cinnamon, baking soda, salt, cream of tartar, and cornstarch.
• Scoop tablespoons of cookie dough using a medium cookie scoop, roll into a ball of dough, and coat in cinnamon-sugar mixture from your small bowl.
• Bake for 8 minutes, then lightly press the tops flat while hot. Let cool fully on a wire rack.

Make the frosting:

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese until smooth.
• Scrape the sides of the bowl, then beat again.
• Add powdered sugar, then mix in cooled homemade caramel sauce, vanilla, and salt.
• Beat on medium speed until light and fluffy.

Assemble:

• Pipe a ring of frosting around half the cookies to form a well.
• Fill the center with gooey caramel.
• Top with the remaining cookies and gently press to sandwich. Cue the happy dancing.

Tips and Tricks - Snickerdoodle Caramel Cookies

• Make the caramel first-it needs time to cool before going into the frosting.
• If your caramel gets too thick to pipe, microwave it for a little bit (5-10 seconds).
• Use chilled eggs to keep your dough from spreading too much.
• Slightly flattening the cookies post-bake gives them the perfect texture for stacking.
• For best results, store the assembled cookies in an airtight container overnight-they get even better.

FAQs 

• Can I make these ahead of time? Yes! You can make the cookies and caramel up to 3 days ahead. Assemble day-of for the best texture.
• How should I store them? In an airtight container in the fridge for up to 5 days. Let them sit at room temperature before eating for max softness.
• Can I freeze them? Freeze the cookies (unassembled) for up to 2 months. Thaw and assemble with frosting and caramel before serving.
• Is there a substitute for cream of tartar? Not really-it's key to that classic snickerdoodle recipe flavor.

What are common snickerdoodle mistakes?

The biggest one is overbaking them. Snickerdoodles look underdone when they're actually perfect, so if they look done in the oven they're already too far gone. Pull them when the edges are just set and the centers still look a little soft and puffy, they'll firm up as they cool. Another thing people get wrong is skipping the cream of tartar or swapping it for baking powder. I get it, it feels like an obscure ingredient, but it's genuinely what gives snickerdoodles their slightly tangy flavor and chewy texture. Without it you just have a cinnamon sugar cookie, which is fine, but it's not a snickerdoodle. And then there's the cinnamon sugar coating. Don't be stingy with it. Roll the dough balls generously and make sure every inch is covered, that coating is half the cookie.

Storing and Freezing Instructions

How to Store Snickerdoodle Caramel Cookies

If you've already assembled your Snickerdoodle Caramel Cookies, keep them in an airtight container at room temperature for up to 3 days or in the fridge for about 5. Just let them sit out for a few minutes before eating so they soften back up a bit.

If you want to get ahead or save the components separately, here's what works. The cookies themselves freeze really well, just toss them in a Ziploc bag and they'll keep for up to 2 months. The caramel sauce will last about 2 weeks in the fridge, and the frosting is good for 5 days. Just give the frosting a quick beat before you use it again and it'll come right back together.

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Recipe

Snickerdoodle Caramel Cookies

Molly Murphy

Soft snickerdoodle cookies filled with gooey caramel and a swirl of cream cheese frosting.

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 10 Cookie Sandwich

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Caramel Sauce (Do First):

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 1 tablespoon unsalted butter added to the caramel at the end

For the Cookie Dough:

• ¾ cup unsalted butter metled
• 1 cup granulated sugar
• ½ cup light brown sugar packed
• 1 large egg chilled
• 1 large egg yolk chilled
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• 2 ½ cups all-purpose flour

For the Cream Cheese Frosting

• 4 ounces cream cheese softened
• ½ cup unsalted butter softened
• 1 teaspoon pure vanilla extract
• 3 cups powdered sugar
• Pinch of salt
• ½ cup salted caramel recipe above

Instructions

 

For the Caramel Sauce:

• In a medium heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Gently stir to moisten all the sugar, then stop stirring.
  1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
• Set the pan over medium heat and cook undisturbed for 5-10 minutes, until the mixture turns deep amber. It takes at least 5 minutes for it to start turning brown, but keep an eye on it-once it starts changing color, it can go from amber to burnt quickly.
• Meanwhile, warm the heavy cream in the microwave for about 1 minute.
  ¾ cup heavy cream
• Once the caramel reaches a rich copper color, remove it from heat and carefully pour in the warm cream slowly while whisking constantly-it will bubble up rapidly.
• Whisk until smooth. Stir in the vanilla, salt, and butter. If needed, return to low heat briefly to fully smooth it out.
  2 teaspoons pure vanilla extract, 1 teaspoon salt
• Let cool slightly, then transfer to a heat-safe jar and refrigerate until ready to assemble. The caramel will thicken as it cools.
  1 tablespoon unsalted butter added to the caramel at the end

For the cookies

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• Add the granulated sugar and brown sugar to the bowl with the melted butter. Whisk until the mixture is shiny and smooth-about 1 minute.
  ¾ cup unsalted butter, 1 cup granulated sugar, ½ cup light brown sugar packed
• Add the chilled egg, egg yolk, and vanilla. Whisk vigorously until lightened in color and slightly thickened. It should almost double in volume.
  1 large egg chilled, 1 large egg yolk chilled, 1 teaspoon vanilla extract
• Fold in the cornstarch, baking soda, cream of tartar, salt, cinnamon, and flour. Switch to a rubber spatula and fold the dough until no flour streaks remain.
  1 teaspoon cornstarch, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon cream of tartar, ½ teaspoon salt, 2 ½ cups all-purpose flour
• In a small bowl, mix ⅓ cup granulated sugar with 1 teaspoon cinnamon for rolling.
• Using a 2-tablespoon scoop, portion out dough and roll each ball in the cinnamon sugar. Place 12 dough balls per tray.
• Bake for 8 minutes. Remove from the oven and gently flatten the tops with a flat spatula while still hot. Let cookies cool completely on a wire rack.

For the Cream Cheese Frosting:

• In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes until creamy and smooth.
  4 ounces cream cheese softened, ½ cup unsalted butter softened
• Scrape down the sides and bottom of the bowl, then beat for another 2 minutes.
• With the mixer on low speed, gradually add the powdered sugar. Once combined, add the cooled caramel sauce, vanilla extract, and a pinch of salt.
  1 teaspoon pure vanilla extract, 3 cups powdered sugar, Pinch of salt, ½ cup salted caramel recipe above
• Make sure the caramel is fully cooled-if it's warm, it can cause the frosting to separate.
• Increase mixer speed to medium and beat for 3-5 minutes until the frosting is smooth and fluffy.

Assembly

• Ensure the cookies are completely cooled before assembling.
• Pipe a thick rim of cream cheese frosting around the edges of half of the cookies to create a well for the caramel. Be sure the rim is sturdy enough to hold the caramel but not overly thick.
• Fill the frosting well with caramel sauce.
• Top each frosted cookie with an unfrosted cookie and gently press them together to create sandwich cookies.

Keyword snicker doodle, cookie sandwich, caramel

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