Cinnamon-Caramel Sandwich Cookies

Caramel and cinnamon are a tasty pair in these Cinnamon-Caramel Sandwich Cookies!

You know the phrase “the whole is greater than the sum of its parts”? Well, that’s the situation with these cookies.

The cookie portion of these sandwich cookies is a simple vanilla cookie with a good dose of cinnamon. The filling is a cream cheese frosting flavored with store-bought caramel sauce. Both are very good on their own. Put those two things together, though, and you’ve got a wonderfully delicious cookie sandwich.

 A rich caramel frosting turns these cinnamon cookies into an irresistible dessert! - Bake or Break
There’s just something about combining all that caramel with cinnamon that makes these irresistible. Honestly, I had a pretty good idea that these would be good, but I wasn’t quite prepared for just how much I loved them.

You’ll want to use a thick caramel sauce for making the frosting to get the right consistency. For something just a bit different, try using dulce de leche. Either one is just lovely spread between these cinnamon cookies.

Yield: 18 sandwich cookies

Cinnamon-Caramel Sandwich Cookies

Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes

A simple cinnamon and vanilla cookie gets a big flavor boost from a rich caramel filling!

Caramel and cinnamon are a tasty pair in these Cinnamon-Caramel Sandwich Cookies!

Ingredients

For the cookies:

  • 2 cups (240g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the frosting:

  • 8 ounces (226g) cream cheese, softened
  • 3 tablespoons (42g) unsalted butter, softened
  • 1/2 cup store-bought caramel sauce
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

To make the cookies:

  1. Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
  2. Whisk together the flour, cinnamon, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Drop the dough by tablespoonfuls onto the prepared pans. Flatten each cookie slightly.
  6. Bake, one pan at a time, 12 to 16 minutes, or until the edges are browned.
  7. Cool on the pans on a wire rack for 10 minutes. Then, remove the cookies to a wire rack to cool completely.

To make the frosting:

  1. Beat the cream cheese and butter with an electric mixer on medium speed. When the mixture is smooth, add the caramel, vanilla, and salt. Mix until combined. 
  2. Spread the frosting on the bottom of half of the cooled cookies. Top with the remaining cookies so that the bottoms of the cookies face each other and the frosting spreads just to the edges.

Notes

If not serving immediately, you may want to refrigerate the cookies. Just remove them from the refrigerator about half an hour before serving.

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This recipe was originally developed in collaboration with Go Bold with Butter, where I am a paid contributor.

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