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Salted Caramel Snickerdoodles

Salted Caramel Snickerdoodle Cookies are soft, chewy, and loaded with deliciousness. This fun twist on the classic cookie features a rich, caramel filling enveloped with sweet cinnamon and sugar. Perfect for cookie lovers!
Prep Time15 mins
Cook Time10 mins
Chilling Time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: caramel snickerdoodles, snickerdoodle recipe
Servings: 50 cookies

Ingredients

  • cups all-purpose flour
  • 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
  • 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.

Notes

Cookies will keep in an airtight container at room temperature for up to five days.
See my tips and tricks for making these Salted Caramel Snickerdoodles above the recipe box.