Irresistible Snickerdoodle Caramel Cookies: Soft, Chewy, and Filled with Gooey Caramel & Tangy Cream Cheese Frosting

Snickerdoodle Caramel Cookies are a delightful reinvention of a beloved classic. Imagine incredibly soft, cinnamon-kissed snickerdoodle cookies, but with a magnificent twist: each cookie sandwich is generously filled with a luscious, gooey caramel center, all enveloped by a creamy, tangy swirl of cream cheese frosting. This recipe takes everything you adore about traditional snickerdoodles and elevates it to an unforgettable dessert experience.

After years of baking countless batches of traditional snickerdoodle cookies, perfecting their warm cinnamon flavor, crisp edges, and irresistibly soft centers, I felt it was time for a truly exciting upgrade. These Snickerdoodle Caramel Cookies are exactly that – a magnificent evolution. They capture all the comforting essence of classic snickerdoodles but introduce a delightful caramel surprise at their heart, perfectly complemented by a luscious swoop of tangy cream cheese frosting. It’s like your favorite cookie sandwich met the ultimate holiday cookie tray, resulting in a treat so exceptional you’ll want to hoard them away from everyone else.

FOR MORE DELICIOUS SNICKERDOODLE AND CARAMEL-INFUSED RECIPES, EXPLORE THESE:

• Easy To Make Mini Snickerdoodle Cake Recipe
• The Greatest Brown Butter Snickerdoodle Blondies
• Best Snickerdoodle Cookie Sandwich Recipe

Why You’ll Adore These Snickerdoodle Caramel Cookies

These aren’t just any cookies; they are an experience. Crafted with love and a dash of creativity, these Snickerdoodle Caramel Cookies quickly became a personal favorite for many reasons:

• Classic Snickerdoodle Perfection: We start with tender snickerdoodle cookie dough balls, generously rolled in a vibrant cinnamon-sugar mixture. This not only gives them their signature warm spice but also creates that beautiful, crackled top and wonderfully chewy edges that are characteristic of the best snickerdoodles.
• Decadent Cream Cheese Frosting: Each cookie half is adorned with a thick, creamy ring of rich cream cheese frosting. This frosting is not just any frosting; it’s infused with the very homemade caramel sauce used in the filling, creating a harmonious blend of sweet and tangy flavors that perfectly balances the cookie and the caramel.
• A Hidden Caramel Treasure: The true magic lies within – a luscious, hidden pocket of irresistibly gooey caramel sauce tucked right into the center of every cookie sandwich. Each bite offers a delightful surprise as the warm, buttery caramel oozes out, creating a truly luxurious experience. This gooey caramel core elevates the entire cookie from simple to extraordinary.
• An Unbeatable Texture Medley: Prepare your taste buds for a symphony of textures. You’ll experience the slight crispness of the cookie’s edge, the incredible chewiness of its soft center, the smooth and creamy frosting, and the delightful stretch of the gooey caramel. This perfect combination makes for an utterly satisfying bite every single time.
• Perfect for Any Occasion: Whether you’re seeking the best cookies ever for a cozy evening treat, looking for a showstopper for holiday cookie exchanges, or simply craving something sweet and special, these Snickerdoodle Caramel Cookies fit the bill. They are guaranteed to impress and become an instant favorite among friends and family, making them ideal for festive gatherings or a thoughtful homemade gift.

Essential Ingredients for Your Snickerdoodle Caramel Cookies

Creating these phenomenal caramel-filled snickerdoodles is surprisingly straightforward, and all the ingredients are readily available. You can grab everything at your local grocery store, and chances are, many of these pantry staples are already in your kitchen, waiting to be transformed into pure cookie bliss.

• Unsalted butter: This is essential for both the cookies and the frosting, providing a rich, tender base and contributing significantly to that sought-after soft, chewy texture.
• Granulated sugar & White sugar: Used in both the cookie dough and the caramel sauce, these sugars provide sweetness, help achieve that beautiful golden-brown color, and assist with the cookies’ spread.
• Brown sugar: Adds a wonderful depth of flavor with its subtle molasses notes and introduces crucial moisture to the cookie dough, ensuring a soft, chewy interior.
• Large eggs + egg yolk: Provide structure and richness to the cookies. The extra egg yolk enhances chewiness and creates a more tender crumb, contributing to the perfect cookie texture.
• Vanilla extract: Always, always a must! It enhances all the other flavors, adding a warm, aromatic depth to both the cookies and the frosting.
• Cream of tartar: The secret weapon in any classic snickerdoodle cookie recipe. It provides the characteristic tangy flavor and works with baking soda to give the cookies their unique lift and signature crackled tops.
• Baking soda: A leavening agent that reacts with the cream of tartar, helping the dough rise and creating a light, airy texture with a soft chew.
• Ground cinnamon: Integral to the snickerdoodle experience. Used both within the cookie dough for a subtle warmth and as the star of the cinnamon-sugar coating for that iconic spiced finish.
• Salt: I use kosher salt to balance the sweetness, enhancing the overall flavor profile of both the cookies and the caramel, preventing them from being overly cloying. A pinch of sea salt on top of the finished cookies adds a gourmet touch.
• All-purpose (purpose) flour: The foundational ingredient that forms the structure of your cookie dough batter. Make sure to measure it correctly to ensure the perfect consistency.
• Heavy cream: Absolutely vital for making the incredibly smooth and luscious homemade caramel sauce. Its fat content provides richness and creaminess.
• Light corn syrup: This key ingredient in the caramel sauce prevents sugar crystallization, ensuring your caramel stays wonderfully smooth, glossy, and perfectly gooey, without turning grainy.
• Powdered sugar: The base for our creamy, velvety frosting. It dissolves easily, creating a smooth texture when whipped with a paddle attachment.
• Cream cheese: Provides the essential tangy contrast to all the sweet caramel and cinnamon. Its rich flavor makes the frosting truly irresistible and prevents it from being overly sweet.
• A sprinkle of sea salt: (Optional but highly recommended) A delicate finishing touch that elevates the flavors, adding a gourmet, salty-sweet dimension to the finished cookies.

How to Make These Decadent Snickerdoodle Caramel Cookies

This recipe is a simple step-by-step guide that yields an incredibly rewarding dessert. While it has a few components, each step is straightforward, leading to an over-the-top payoff that’s worth every minute of effort. Follow these instructions carefully for the best results!

Step 1: Make the Gooey Homemade Caramel Sauce (Do This First!)

Preparing the caramel sauce is the first crucial step, as it needs ample time to cool completely before it can be incorporated into the frosting and used as a filling. Patience here is key for perfectly smooth and gooey caramel.

• Combine Ingredients: In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir gently and briefly, just enough to moisten all the sugar granules. After this initial stir, resist the urge to stir again. Leave it alone! Stirring during the cooking process can cause sugar crystals to form, leading to a grainy caramel.
• Cook to Amber: Place the saucepan over medium heat. Allow the mixture to cook undisturbed. Watch it carefully as it heats; it will first boil and then begin to change color. This process typically takes about 5-10 minutes. The key is to wait until the sugar turns a deep, rich amber color. This is where the caramel’s flavor develops. Do not walk away from the stove at this stage, as it can go from perfect to burnt in a matter of seconds.
• Warm the Cream: While the sugar mixture is cooking, gently warm your heavy cream in the microwave for about 30-60 seconds. This step is vital because adding cold cream to hot caramel can cause it to seize and clump.
• Incorporate Cream: Once the caramel reaches that beautiful deep amber, immediately remove the pan from the heat. Very carefully and slowly whisk in the warm heavy cream. Be prepared – it will bubble up vigorously and steam. Keep whisking continuously until the mixture is smooth and fully combined.
• Finish Caramel: Stir in the vanilla extract, salt, and unsalted butter. Continue whisking until everything is fully incorporated and the caramel is smooth. If you find any small lumps or if it’s not entirely smooth, you can return the saucepan to very low heat for just a minute or two, stirring constantly, until it’s perfectly silky.
• Cool: Transfer the finished caramel sauce to a heat-safe jar or bowl. Allow it to cool completely to room temperature before refrigerating. As it cools, the caramel will thicken significantly, achieving that wonderfully gooey consistency perfect for filling.

Step 2: Prepare the Soft Snickerdoodle Cookie Dough

• Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets or a large cookie sheet with parchment paper. This prevents sticking and ensures even baking.
• Cream Wet Ingredients: In a large bowl, combine the melted unsalted butter, granulated sugar, and light brown sugar. Whisk these vigorously until the mixture becomes glossy and light in color, usually about 1-2 minutes. This aeration step creates a lighter cookie.
• Add Eggs & Vanilla: Incorporate the chilled large egg, extra large egg yolk, and vanilla extract. Whisk again, even more vigorously, for another 1-2 minutes until the mixture is light and fluffy. It should appear slightly thickened and almost double in volume. Using chilled eggs helps control the spread of the cookies, ensuring they hold their shape.
• Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, cream of tartar, and cornstarch. The cream of tartar is essential for the classic snickerdoodle tang, and cornstarch contributes to the cookies’ softness and chewiness.
• Fold Dry into Wet: Gradually add the dry ingredients to the wet ingredients. Switch to a rubber spatula and gently fold the mixture until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, leading to tougher cookies. Stop as soon as no flour streaks remain.
• Cinnamon-Sugar Coating: In a small bowl, prepare your cinnamon-sugar coating by mixing ⅓ cup of granulated sugar with 1 teaspoon of ground cinnamon. This iconic coating gives snickerdoodles their signature crackled appearance and spiced flavor.
• Scoop & Roll: Using a medium cookie scoop (approximately 2 tablespoons), scoop out portions of the cookie dough. Roll each portion into a smooth ball of dough, then generously coat it in the cinnamon-sugar mixture. Place the coated dough balls onto your prepared baking sheets, leaving enough space between them for spreading.
• Bake & Flatten: Bake for 8 minutes. The cookies should be set around the edges but still appear soft in the center. Immediately upon removing them from the oven, lightly press the tops of each cookie flat with the back of a spatula or the bottom of a glass. This creates a perfectly flat surface, ideal for sandwiching. Let the cookies cool fully on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 3: Whip Up the Cream Cheese Caramel Frosting

• Cream Butter & Cream Cheese: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened unsalted butter and softened cream cheese on medium speed for about 2 minutes. Beat until the mixture is incredibly creamy, smooth, and free of any lumps.
• Scrape & Beat Again: Stop the mixer and use a rubber spatula to thoroughly scrape down the sides of the bowl and the paddle attachment. Beat again for another 1-2 minutes to ensure everything is perfectly combined and aerated.
• Add Powdered Sugar: With the mixer on low speed, gradually add the powdered sugar, one cup at a time, until fully incorporated. This prevents a cloud of sugar from engulfing your kitchen!
• Incorporate Caramel & Flavorings: Once the powdered sugar is combined, add the completely cooled homemade caramel sauce (ensure it’s cool to prevent the frosting from separating), vanilla extract, and a pinch of salt.
• Whip to Fluffy: Increase the mixer to medium speed and beat for 3-5 minutes. The frosting should transform into a light, airy, and wonderfully fluffy consistency. It should be smooth and pipeable.

Step 4: Assemble Your Snickerdoodle Caramel Cookie Sandwiches

This is where the magic happens and your cookies come to life! Ensure all your cookies are completely cooled before starting assembly.

• Pipe Frosting Well: Take half of your cooled snickerdoodle cookies. Using a piping bag fitted with your favorite tip (a round tip or star tip works well), pipe a generous, thick ring of cream cheese frosting around the outer edge of each cookie. This ring will act as a “dam,” creating a well in the center to hold the caramel. Make sure the ring is sturdy enough to contain the caramel but not so thick it overpowers the cookie.
• Fill with Caramel: Carefully spoon or pipe the gooey caramel sauce into the center well created by the frosting. Fill it generously, but leave a small gap from the top of the frosting ring to prevent excessive squeezing when topped.
• Sandwich & Enjoy: Gently place the remaining half of the unfrosted cookies on top of the caramel-filled, frosted cookies. Lightly press down to form a sandwich. Cue the happy dancing – you’ve just created an incredible dessert!

Pro Tips and Tricks for Perfect Snickerdoodle Caramel Cookies

Achieving bakery-quality Snickerdoodle Caramel Cookies is easier with these expert tips:

• Caramel First, Always: Always make the caramel sauce first. It absolutely needs sufficient time to cool and thicken to the right consistency before you can incorporate it into the frosting or use it as a filling. Trying to use warm caramel will melt your frosting and make assembly impossible.
• Adjusting Caramel Consistency: If your cooled caramel becomes too thick to easily pipe or spoon into the cookie wells, don’t fret! Gently microwave it for a little bit – just 5-10 seconds at a time – and stir until it reaches the desired flowable consistency. Be careful not to overheat it.
• Chilled Eggs for Structure: Using chilled eggs (and even slightly chilled melted butter) is a game-changer. Cold ingredients help to solidify the butter in the dough, which prevents your cookies from spreading too much during baking, ensuring they maintain a nice, thicker shape perfect for sandwiching.
• Flattening for Perfect Sandwiches: The trick to creating ideal cookie sandwiches is to slightly flatten the cookies immediately post-bake. While they are still hot and pliable, gently press down on their tops with the back of a spatula or the bottom of a glass. This creates a flat surface, giving them the perfect texture and shape for stacking evenly and neatly.
• Overnight Magic: For the best results, consider assembling your cookies and then storing them in an airtight container overnight. Allowing them to sit overnight lets the flavors meld together beautifully, and the cookies soften slightly from the frosting and caramel, resulting in an even more delicious and cohesive treat.
• Don’t Overmix the Dough: When combining the wet and dry ingredients for the cookie dough, mix only until no flour streaks remain. Overmixing can develop the gluten, leading to tougher, less tender cookies. A light hand is all you need for perfectly soft snickerdoodles.
• Room Temperature Frosting Ingredients: Ensure your cream cheese and unsalted butter for the frosting are properly softened to room temperature. This is crucial for achieving a smooth, lump-free frosting with a wonderfully creamy consistency. Cold ingredients will result in a clumpy frosting.
• Measuring Flour Accurately: For consistent results, weigh your flour with a kitchen scale if possible. If not, spoon the flour into your measuring cup and then level it off with a knife. Scooping flour directly from the bag can compact it, leading to too much flour and dry, crumbly cookies.

Recommended Baking Tools

Having the right tools can make your baking experience much smoother and more enjoyable. These are the tools I used to create these perfect Snickerdoodle Caramel Cookies (linked with affiliate links where applicable):

• Cookie scoop: Essential for uniform cookie size, which leads to even baking.
• Piping bags: For neatly piping the frosting ring and caramel filling.
• Stand mixer with paddle attachment: Simplifies creaming butter and making fluffy frosting.
• Medium saucepan: A heavy-bottomed one is best for caramel making to prevent burning.
• Baking sheet or cookie sheet: For baking the cookies evenly.
• Cooling rack: Allows air circulation for even cooling, preventing soggy bottoms.
• Rubber spatula: For gently folding dough and scraping down bowls.
• Parchment paper: Prevents sticking and makes cleanup a breeze.

Frequently Asked Questions (FAQs)

Here are some common questions about making and storing these delightful Snickerdoodle Caramel Cookies:

• Can I make these ahead of time? Absolutely! You can prepare the snickerdoodle cookies and the homemade caramel sauce up to 3 days in advance. Store them separately (cookies in an airtight container at room temperature, caramel in the fridge). For the absolute best texture and freshness, it’s recommended to assemble them on the day you plan to serve them.
• How should I store them? Once assembled, these cookies are best stored in an airtight container. They can be kept at room temperature for 2-3 days, or in the fridge for up to 5 days. If refrigerated, allow them to sit at room temperature for about 15-30 minutes before eating to ensure maximum softness and gooiness, especially for the caramel.
• Can I freeze them? Yes, you can! For best results, freeze the baked snickerdoodle cookies (unassembled) in a single layer in a freezer-safe bag or container for up to 2 months. You can also freeze the caramel sauce in an airtight container for up to 1 month. Thaw the cookies and caramel completely, then prepare the frosting fresh and assemble before serving. Freezing assembled cookies can alter the texture of the frosting and caramel.
• Is there a substitute for cream of tartar? Not really, not if you want that authentic snickerdoodle flavor and texture. Cream of tartar is a unique ingredient that provides the signature tangy note and works synergistically with baking soda to create the characteristic crackled top. While some recipes suggest baking powder, it won’t yield the same distinct taste or chewiness as the classic snickerdoodle recipe.
• My caramel seized! What went wrong? Caramel seizing (turning into a hard, crystalline mass) often happens if you stir the sugar mixture too much while it’s cooking or if cold liquids are added too quickly. Ensure you only stir gently at the very beginning and add warm heavy cream slowly and carefully. If it does seize, sometimes you can salvage it by adding a little more warm water or cream and slowly reheating on low, stirring gently until it melts again.

Storing and Freezing Instructions

Proper storage ensures your Snickerdoodle Caramel Cookies remain fresh and delicious for as long as possible. Here’s how to keep them at their best:

Assembled Cookies:

Once you’ve created your beautiful cookie sandwiches, store them in an airtight container. They will stay fresh at room temperature for 2-3 days, or in the refrigerator for up to 5 days. For optimal enjoyment, always allow refrigerated cookies to come to room temperature for about 15-30 minutes before indulging – this brings back their soft, chewy texture and gooey caramel.

Unassembled Components (for making ahead):

• Baked Cookies: Allow them to cool completely, then place them in a single layer in a freezer-safe Ziploc bag or airtight container. Freeze for up to 2 months. Thaw at room temperature before assembling.
• Homemade Caramel Sauce: Transfer the cooled caramel to an airtight jar. It can be stored in the fridge for up to 2 weeks. Reheat gently in the microwave or a saucepan over low heat if it becomes too thick before using.
• Cream Cheese Frosting: Store the prepared frosting in an airtight container in the fridge for up to 5 days. Before using, let it come to room temperature for about 30 minutes, then re-beat it with an electric mixer until it’s light and fluffy again.

These Snickerdoodle Caramel Cookies are more than just a dessert; they are a truly delicious recipe that promises pure indulgence. They are the ultimate sweet treat, perfect for elevating a brunch spread, stealing the show at a holiday party, or simply satisfying that deep craving for something exceptionally sweet and comforting. If you decide to try this recipe, please leave a star rating and let me know how it turned out in the comments below. Your feedback means the world! Happy baking!

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CRAVING MORE CARAMEL? CHECK OUT THESE SWEET TREATS:

• Caramel Spice Cake With Salted Caramel Frosting
• Salted Caramel Biscoff Cheesecake Bars
• Caramel Banana Bread Cookies Recipe
• Fall’s Best Caramel Apple Cake

Recipe Card

Snickerdoodle Caramel Cookie Sandwiches

Molly Murphy

Soft, chewy snickerdoodle cookies generously filled with gooey homemade caramel and finished with a rich swirl of cream cheese frosting. A truly irresistible treat!

Print Recipe
Pin Recipe

Course Dessert

Cuisine American

Servings 10 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 melted
• 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. Stir gently just to moisten all the sugar, then stop stirring and leave it undisturbed.
  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 a deep amber color. This process takes at least 5 minutes to begin browning, but once it starts, it can quickly go from amber to burnt, so keep a close eye on it.
• Meanwhile, warm the heavy cream in the microwave for approximately 1 minute. This ensures it’s warm when added to the hot caramel, preventing seizing.
  ¾ cup heavy cream
• Once the caramel reaches a rich copper color, immediately remove it from the heat and carefully pour in the warm cream slowly while whisking constantly. Be cautious, as it will bubble up rapidly and produce steam.
• Whisk until the mixture is completely smooth. Stir in the vanilla extract, salt, and butter. If it’s not totally smooth after whisking, you can briefly return it to low heat for a minute or two, stirring constantly, to fully melt any remaining sugar crystals.
  2 teaspoons pure vanilla extract, 1 teaspoon salt
• Let the caramel cool slightly in the saucepan, then transfer it to a heat-safe jar or bowl and refrigerate until it is completely cool and thickened. The caramel will continue to thicken significantly as it chills, reaching the perfect gooey consistency.
  1 tablespoon unsalted butter added to the caramel at the end

For the cookies:

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
• In a large bowl, add the melted unsalted butter, granulated sugar, and light brown sugar. Whisk vigorously until the mixture is shiny and smooth, resembling a light syrup – about 1 minute. This step incorporates air, contributing to the cookies’ texture.
  ¾ cup unsalted butter, 1 cup granulated sugar, ½ cup light brown sugar packed
• Add the chilled large egg, chilled egg yolk, and vanilla extract to the mixture. Whisk vigorously again until the mixture is noticeably lightened in color and slightly thickened, almost doubling in volume. Chilled eggs help control the cookie spread.
  1 large egg chilled, 1 large egg yolk chilled, 1 teaspoon vanilla extract
• In a separate bowl, whisk together the cornstarch, baking soda, cream of tartar, salt, ground cinnamon, and all-purpose flour. Then, gradually add these dry ingredients to the wet mixture. Switch to a rubber spatula and gently fold the dough until no flour streaks remain. Be careful not to overmix, as this can make the cookies tough.
  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, separate bowl, mix ⅓ cup of granulated sugar with 1 teaspoon of ground cinnamon. This will be your signature coating.
• Using a 2-tablespoon cookie scoop, portion out the dough. Roll each ball generously in the cinnamon-sugar mixture until fully coated. Place approximately 12 dough balls per prepared baking tray, ensuring sufficient space between each for spreading.
• Bake for 8 minutes. The edges should be lightly golden and set, but the centers should still look soft. Remove from the oven and, while the cookies are still hot, gently press their tops flat using a flat spatula or the bottom of a glass. This creates a perfect surface for sandwiching. Let cookies cool completely on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.

For the Cream Cheese Frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and softened cream cheese on medium speed for about 2 minutes. Beat until the mixture is incredibly creamy, smooth, and lump-free.
  4 ounces cream cheese softened, ½ cup unsalted butter softened
• Stop the mixer and scrape down the sides and bottom of the bowl thoroughly with a rubber spatula. Beat again for another 2 minutes to ensure perfect aeration and smoothness.
• With the mixer on low speed, gradually add the powdered sugar, one cup at a time, until fully combined. Once the sugar is incorporated, add the completely cooled homemade caramel sauce, pure 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
• It is absolutely crucial that the homemade caramel is fully cooled before adding it to the frosting. If it’s warm, it can cause the frosting to separate and become runny.
• Increase the mixer speed to medium and beat for 3-5 minutes until the frosting is incredibly smooth, light, and wonderfully fluffy.

Assembly:

• Ensure all the baked snickerdoodle cookies are completely cooled to room temperature before beginning the assembly process. Warm cookies will melt your frosting and caramel.
• Take half of your cooled cookies. Using a piping bag (with or without a tip, or simply a Ziploc bag with the corner snipped), pipe a thick, sturdy rim of cream cheese frosting around the outer edges of each cookie. This creates a secure well in the center to hold the caramel filling.
• Carefully fill the frosting well in the center of each cookie with the cooled, gooey caramel sauce. Fill it generously, but leave a small amount of space from the top of the frosting rim to prevent spillage when topped.
• Finally, gently place an unfrosted cookie on top of each caramel-filled, frosted cookie. Lightly press them together to create beautiful and irresistible sandwich cookies. If desired, sprinkle with a pinch of sea salt for a gourmet finish!

Keyword snickerdoodle, cookie sandwich, caramel, cream cheese frosting, chewy cookies, holiday baking

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