Salted Caramel Snickerdoodles

Salted caramel snickerdoodles take the classic, beloved cookie to a whole new level with the perfect blend of sweet and salty indulgence! These treats are a heavenly combination of chewy, cinnamon-sugar-coated snickerdoodles infused with Carnation Caramel and topped with a delicate pinch of Maldon Sea Salt flakes.

Creamy richness of Carnation condensed milk adds a luxurious texture, while the caramel provides a sweet depth that harmonises beautifully with the hint of sea salt. Whether you’re a seasoned baker or a kitchen novice, this recipe is an easy yet impressive way to elevate your cookie game.

How to make salted caramel snickerdoodles

If you love snickerdoodles for their soft, buttery texture and warm cinnamon flavour, you’ll adore this decadent twist! The Carnation Caramel swirls through the cookie dough, creating pockets of gooey sweetness, while the Maldon Salt adds just the right amount of crunch and balance to the sugary richness. The use of Carnation condensed milk ensures the dough is easy to work with and bakes into perfectly soft, chewy cookies every time. The perfect treat for a cosy night in, or a holiday spread, these salted caramel snickerdoodles are sure to become your go-to recipe for flawless sweet-and-salty indulgence.

1. Preheat your oven to 180°C (160°C fan), Gas Mark 4.
2. In a small bowl, combine the ingredients for the cinnamon sugar and set aside.  
3. In a large bowl, add the flour, corn starch, baking powder, bicarb, cream of tartar and Maldon Salt. Give everything a good mix to combine, then set aside.  
4. Add the butter and sugars to another large bowl and using an electric hand whisk, beat on high for 2-3 minutes until light and fluffy. Add the condensed milk, egg yolk and vanilla and whisk on low until combined. Whilst continuing to whisk on low, slowly add the dry ingredients until a dough has formed. 
5. Roll the dough into equal sized balls – they should be around 45g each. Roll each ball in the cinnamon sugar making sure to coat completely. Place the balls onto the baking tray and pop in the fridge for 20 minutes to chill before baking. 
6. When ready to bake, space the balls evenly across the baking trays and bake for 12-15 minutes until golden round the edges and the top is set. Remove from the oven and allow to cool completely on the tray.  
7. For the cream cheese frosting, add the room temperature cream cheese and butter to a large bowl and using an electric hand whisk, beat for 3 minutes until light and fluffy. Add the condensed milk, caramel, vanilla and Maldon Salt and beat again for another 4-5 minutes until the icing becomes smooth and creamy.  
8. To frost the cookies, place a ½ tablespoon of the icing into the middle of the cookie and then use the back of the spoon to push the icing out and create an even covering across the cookie. Repeat with all the cookies until they have all been iced. 
9. These are best eaten (and shared!) after baking but will keep in an airtight container in the fridge for up to three days.