Salted Caramel Snickerdoodles
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Salted Caramel Snickerdoodle Cookies are soft, chewy, and loaded with deliciousness. This fun twist of the classic cookie features a rich, caramel filling enveloped with sweet cinnamon and sugar. Perfect for cookie lovers!
Salted Caramel Snickerdoodles
Snickerdoodles are my favorite cookies.
I just love the sweet, buttery, cinnamon-sugary taste that goes along with it. Simple, but oh-so delicious.
And this snickerdoodle recipe is just about the best there is. And I realize that’s a bold statement!
These salted caramel cookies are like a regular sugar cookie, but taken to the next level with cinnamon, sugar, and ooey-gooey caramel. One bite and you’ll fall in love with this pillowy treat.
Ingredients in Salted Caramel Snickerdoodles:
- All-purpose flour
- Cream of tartar
- Ground cinnamon
- Baking soda
- Salt
- Unsalted butter
- Granulated and light brown sugar
- Eggs
- Vanilla
- Caramel bits
- Flake sea salt
How to Make This Easy Snickerdoodle Recipe:
- In a large bowl, whisk together the flour, cream of tartar, 2 teaspoons cinnamon, baking soda, and salt. Set aside.
- In another large bowl, use an electric hand mixer or stand mixer with fitted paddle attachment to cream the butter, 1 3/4 cup granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Add in egg, egg yolk, vanilla and mix well to combine.
- Add flour mixture to wet mixture and stir until just combined. Fold in the caramel bits, reserving a few for topping, if desired.
- Gather dough into a ball, wrap in plastic wrap, and refrigerate for at least two hours.
- When ready to bake, preheat oven to 350F. Line two large baking pans with parchment paper. Set aside.
- In a small bowl, combine the remaining cinnamon and sugar. Scoop dough into balls and roll each one into the cinnamon sugar mixture and then place onto prepared baking pan, leaving an inch between each one.
- Bake for 10-12 minutes, or until edges are set. Be careful not to over-bake to ensure a soft and chewy cookie. Remove from oven and sprinkle each cookie with flake sea salt (if desired). Allow cookies to cool on pan for 10 minutes and then remove to a wire rack to cool completely.
How Long Will These Cookies Last?
Cookies will keep in an airtight container at room temperature for up to five days.
Where Can I Find Caramel Bits?
Kraft makes caramel bits that can be found in the baking aisle of most grocery stores. If you are unable to find caramel bits, you can use regular soft caramels and cut them into quarters.
Where can I Find Flake Sea Salt?
Flake sea salt can be found in the spice aisle of most grocery stores. Maldon is a popular and common brand. If you are unable to find flake sea salt, you can use a light sprinkling of coarse sea salt.
Can These Salted Caramel Cookies be Frozen?
Yes! To freeze these Salted Caramel Snickerdoodles after baking, allow them to cool completely. Place in an air-tight, freezer-safe container and freeze for up to 3 months.
Alternatively, you can freeze balls of dough (before rolling in the cinnamon/sugar mixture) in the same manner. Allow the dough to thaw at room temperature before rolling in the cinnamon/sugar mixture and baking.
Looking for More Caramel Desserts? I’ve Got You Covered!
- Caramel Apple Dump Cake
- Pumpkin Bread Pudding with Brown Sugar Caramel Sauce
- Caramel Apple Cobbler
- Coconut Caramel Snack Mix
- Apple Danish with Caramel
- Caramel Apple Crisp
Salted Caramel Snickerdoodles
Ingredients
- 2½ cups all-purpose flour
- 1½ teaspoons cream of tartar
- 1 tablespoon + 2 teaspoons ground cinnamon, divided
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar, divided
- ½ cup packed light brown sugar
- 1 egg + 1 egg yolk
- 1½ teaspoons vanilla bean paste, or vanilla extract
- 1 cup caramel bits
- Flake sea salt for topping, if desired
Instructions
- In a large bowl, whisk together the flour, cream of tartar, 2 teaspoons cinnamon, baking soda, and salt. Set aside.
- In another large bowl, use an electric hand mixer or stand mixer with fitted paddle attachment to cream the butter, 1¾ cup granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Add in egg, egg yolk, vanilla and mix well to combine.
- Add flour mixture to wet mixture and stir until just combined. Fold in the caramel bits, reserving a few for topping, if desired. Gather dough into a ball, wrap in plastic wrap, and refrigerate for at least two hours.
- When ready to bake, preheat oven to 350°F. Line two large baking pans with parchment paper. Set aside.
- In a small bowl, combine the remaining cinnamon and sugar. Scoop dough into balls and roll each one into the cinnamon sugar mixture and then place onto prepared baking pan, leaving an inch between each one. Bake for 10-12 minutes, or until edges are set. Be careful not to over-bake to ensure a soft and chewy cookie.
- Remove from oven and sprinkle each cookie with flake sea salt (if desired). Allow cookies to cool on pan for 10 minutes and then remove to a wire rack to cool completely.
