Caramel Apple Cinnamon Sugar Cookie Sandwiches

Fall apple picking meets the caramel sweetness we all love in these seasonal cinnamon sugar cookie sandwiches.


Servings: 18 sandwiches

Cinnamon Sugar Cookies

  • 1 3/4 sticks butter, softened
  • 3/4 cup sugar + 2/3 cup sugar, divided
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs, room-temperature
  • 2 1/4 cups flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp cornstarch
  • 3 tbsp butter, melted
  • kosher salt


  • 1 cup granulated sugar
  • 4 tbsp butter, chilled
  • 1/3 cup heavy cream
  • 1/2 tsp salt


Cinnamon Sugar Cookies

1. Preheat oven to 350 degrees.

2. In a medium sized mixing bowl, beat butter, 3/4 cup sugar, brown sugar, and vanilla extract on medium speed until combined and creamy. Beat in eggs one at a time, scraping down sides of bowl between additions.

3. Combine flour, cinnamon, baking soda, salt, and cornstarch in a separate mixing bowl.

4. Gradually add flour mixture to butter mixture and beat on low to medium speed until combined. Dust hands with flour, combine dough into a ball, divide in half, and cover each half tightly in plastic wrap. Refrigerate for 15 minutes.

5. Line baking sheets with parchment paper. Flour a work surface and roll out dough to 1/4 of an inch thick. Using an apple-shaped cookie cutter, cut 18 sugar cookies, flip cookie cutter over, and cut 18 more, rolling out dough as needed. Place cookies on prepared baking sheets and place each in freezer for 15 minutes.

6. Bake for 9-12 minutes until edges are golden. Remove from oven and let cool completely.

7. Add remaining sugar to a medium bowl and melted butter to a small bowl. Brush the front of each cookie with melted butter then dip in sugar. Set aside.

8. Make caramel recipe below. Once finished, hold one cookie upside down in your palm, add a tablespoon of caramel and spread it almost to the edges. Sprinkle lightly with kosher salt. Place opposite shaped cookie on top, creating a sandwich. Repeat until all cookies are used.


  1. Add granulated sugar to a heavy-bottomed medium saucepan set over medium heat. Stir constantly until sugar is completely melted with no lumps remaining and has turned a copper color. It will look crystalized at first but will eventually completely liquify.
  2. Once all of the sugar has melted, reduce heat to low and whisk in the butter, one tablespoon at a time, whisking until incorporated. Remove from heat.
  3. Add the heavy cream and salt and whisk until combined. Return to low heat for 1-2 minutes until caramel thickens slightly. Set aside to cool.

Prep Time: 1 hour 20 minutes

Cook Time: 40 minutes

Total Time: 2 hours