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Caramel Snickerdoodles

Soft and chewy Caramel Snickerdoodles are the famous cinnamon sugar cookies you know and love, but with a melty caramel center.
Course Dessert, Snack
Cuisine American
Keyword caramel snickerdoodles
Prep Time 25 minutes
Cook Time 9 minutes
Chilling Time 1 hour
Total Time 1 hour 34 minutes
Servings 16 large snickerdoodles
Calories 243kcal
Cost $4.23


  • 16 tablespoons (1 cup; 225g) unsalted butter, melted
  • 2/3 cup (135g) white granulated sugar
  • 2/3 cup (120g) light brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tablespoon pure vanilla extract
  • 2 and 3/4 cup (337g) white all-purpose flour (See Note 1)
  • 1 and 1/2 teaspoons cream of tartar
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 16 unwrapped Rolo candies

Cinnamon Sugar Coating

  • 1/4 cup (50g) white granulated sugar
  • 3 teaspoons ground cinnamon


  • MELT BUTTER: In a large, microwave safe bowl, melt the 1 cup butter. Let the butter stand at room temperature until cooled to room temperature. It is very important the butter isn't hot or it will melt the sugars and cause greasy cookies.
  • ADD SUGARS: Add the 2/3 cup white sugar and 2/3 cup brown sugar to the butter. Whisk together until smooth. Add in 1 whole egg and 1 egg yolk (reserve the whites for a separate recipe or discard) and the vanilla extract. Whisk until just combined and smooth.
  • DRY INGREDIENTS: In another bowl, stir together the 2 and 3/4 cup flour, 1 and 1/2 teaspoons cream of tartar, 1/2 teaspoon salt, 1 teaspoon baking soda, and 3/4 teaspoon ground cinnamon. Whisk together.
  • COMBINE: Add all of the dry ingredients into the wet ingredients and mix until just combined. Do not over-mix the dough. Cover tightly and place in the fridge for 45 minutes to 1 hour.
  • CINNAMON-SUGAR COATING: Preheat the oven to 325 degrees F. In a small bowl stir together the white sugar and cinnamon for the cinnamon-sugar coating.
  • ADD ROLOS: Remove the dough and roll tall balls of dough about 2 tablespoons in size; If you have a kitchen scale, the balls of dough should be about 1.6 to 1.7 ounces (16 cookies total; they're BIG!). Fill the center of the dough with an unwrapped rolo and roll the balls of dough to completely cover the caramel. Then, generously coat the cookies with sugar by rolling them into the cinnamon-sugar mixture.
  • BAKE: Place dough balls on a parchment or Silpat-lined sheet pan-- only 6-8 cookies per sheet pan-- and chill in the fridge for 10 more minutes. Remove and bake in a fully preheated oven for 9-12 minutes. Watch carefully to avoid over-baking. I think slightly under-baked Snickerdoodle cookies are the BEST! (I bake for 10 minutes!)
  • COOL: Remove and let stand on cookie sheet for 2 minutes before removing with a spatula to a cooling rack.
  • STORAGE: Cookies are best enjoyed within 2-3 days. Store in an airtight container at room temperature.


Note 1: If you press a measuring cup into a bag of flour and scoop you will pack in way too much flour (which will result in cake-like cookies that don't spread and is not the texture we're going for). To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top. 


Serving: 16large snickerdoodles | Calories: 243kcal | Carbohydrates: 30.6g | Protein: 1.6g | Fat: 13.1g | Cholesterol: 42.9mg | Sodium: 98.9mg | Fiber: 0.3g | Sugar: 24.2g