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

After making approximately 4,000 batches of classic snickerdoodle cookies over the years (give or take), I decided it was time for a fun twist. These, Snickerdoodle Caramel Cookies, are everything you love about traditional snickerdoodles—warm cinnamon, crisp edges, soft centers—but with a caramel surprise inside and a swoop of tangy cream cheese frosting to seal the deal. Think cookie sandwich meets holiday cookie tray meets “I’m hoarding these in the back of the fridge so no one else finds them.”

FOR MORE RECIPES LIKE THIS ONE;

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 –

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

Unsalted butter – gives the cookies richness and helps create that soft texture
Granulated sugar & white sugar – sweetens and helps with spread
Brown sugar – adds moisture and a hint of molasses flavor
Large eggs + egg yolk – for structure, richness, and that classic chew
Vanilla extract – always
Cream of tartar – the key to that classic snickerdoodle cookie flavor
Baking soda – works with the cream of tartar to lift the dough
Ground cinnamon – both in the dough and in the cinnamon-sugar coating
Salt – I use kosher salt to balance sweetness
All-purpose (purpose) flour – forms the base of your cookie dough batter
Heavy cream – for the homemade caramel sauce
Light corn syrup – keeps your caramel smooth and gooey
Powdered sugar – for that creamy paddle attachment whipped frosting
Cream cheese – tangy contrast to all that sweet caramel
A sprinkle of sea salt – optional but recommended for a salty finish

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.

Make the caramel sauce:

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.

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.

Recommended Tools

These are the tools I used (linked with affiliate links where applicable):

Cookie scoop
Piping bags
Stand mixer with paddle attachment
Medium saucepan
Baking sheet or cookie sheet
Cooling rack
Rubber spatula

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.

Storing and Freezing Instructions

Assembled Cookies:
Store in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days. Let them soften before eating.

Unassembled Components:

Cookies: Freeze in a Ziploc bag for up to 2 months
Caramel sauce: Store in the fridge for 2 weeks
Frosting: Store in the fridge for 5 days—beat again before using

These Snickerdoodle Caramel Cookies is a delicious recipe to add to your weekend baking list. They are the ultimate sweet treat perfect for a brunch spread or any time you want something sweet! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

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Recipe

Snickerdoodle Caramel Cookies

Molly Murphy

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

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings Cookie Sandwich

Ingredients

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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Easy Snickerdoodle Caramel Cookies Recipe