Caramel Snickerdoodle

Classic snickerdoodle dough — soft, slightly tangy, and rolled in cinnamon sugar — with a gooey caramel center that stays molten when the cookies are warm. The edges bake up lightly crisp while the middle stays thick and chewy. Cinnamon on the outside, buttery caramel on the inside.

Not overly sweet. The caramel adds richness without turning the cookie into candy. Best slightly warm so the center still pulls.