Salted Caramel Snickerdoodles Recipe

These Salted Caramel Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, combining the warm flavors of cinnamon and sugar with rich, gooey salted caramel. Perfect for dessert lovers, this recipe is sure to impress at any gathering.

The recipe is easy to follow and results in soft, chewy cookies with a sweet and salty finish. Ideal for sharing or enjoying with a cup of coffee or tea.

Delicious Salted Caramel Snickerdoodles

These snickerdoodles are made with a buttery dough rolled in cinnamon sugar, filled with a luscious salted caramel center, and topped with a sprinkle of sea salt. The preparation takes about 30 minutes and yields around 24 cookies.

Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup granulated sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)
1 cup salted caramel sauce (store-bought or homemade)
Sea salt for sprinkling

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Make the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Chill the Dough: Refrigerate the dough for about 15-20 minutes to make it easier to handle.
Form the Cookies: Scoop a tablespoon of dough and flatten it slightly in your palm. Place a teaspoon of salted caramel sauce in the center, then fold the dough around it to seal. Roll the dough into a ball.
Roll in Cinnamon Sugar: In a small bowl, mix the granulated sugar and ground cinnamon. Roll each cookie ball in the cinnamon sugar mixture until fully coated.
Bake: Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and sprinkle with sea salt while still warm.
Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.