December 2, 2022

Caramel Sandwich Cookies

Tender, melt in your mouth vanilla sugar cookies with a sharp caramel sandwiched in between.

5 from 2 votes
Yield: 30
Jump to recipe


This recipe makes frequent appearances in my kitchen every December. It’s the base recipe for my marble chocolate covered cookies but for a few years I’ve been using it for any shape cookie, last year I had made them as little sandwich cookies with pistachio butter and some with buttercream and well, I had too many!! They were so good and I knew you had to try them. 


What’s so special about this basic sandwich cookie recipe? 


The reason I make these so often is because they are fabulous for gifting & sending. Being someone who regularly makes cookies that are best the day of, this particular cookie always surprises me when it’s better the day after, and for days after that. 


But also, this dough is INCREDIBLY easy and forgiving. It holds perfect shape post-bake


Key Recipe Ingredients for Sandwich Cookies 


Butter: Definitely do not over soften or melt the butter. You want it just a bit soft but still cold. If using salted butter, cut the amount in half. 


Salt: Fine sea salt, if you are using table salt cut the amount by half. 


Vanilla: Be generous with your vanilla! This is a very basic cookie dough and benefits from a good quality and lots of vanilla. 


Flour: All purpose flour. I use KAB. I have not tried these with a gluten-free variety but if someone does I’d love to hear how it went! 


Sugar: We’re doing a mix of granulated and powdered. I’m particular about using powdered sugar made with tapioca starch (not corn) but more important than that is that you sift the sugar first. 



Flavoring the Sandwich Cookie Dough 

Since it’s such a basic recipe with not a lot going on, this lends itself well to a nice flavoring. Nutmeg gives the cookies that christmas vibe, but also orange zest and an extract like lemon or almond. Whatever flavoring you’d like to add, have it complement the filling you choose. So for example, I’d pair: 

Cranberry Caramel with orange zest in the dough 

A jam filling with lemon zest in the dough 

Pistachio butter filling with pistachio or almond extract in the dough 

You get the gist! 


Caramel Filling Options for Sandwich Cookies 

I’ve listed a few tart caramel options because I think this is the sort of cookie that lends itself well to a sharp, flavorful filling. Plain caramel would be rather sweet (better if you salt it well though) but really depending on what you are into you can also do nutella, a jam, or any kind of spread Store-bought caramel sauce also works. If you wanted to melt down some caramel candies to use I’d add some heavy cream to loosen it up a little. 

Storing and Sending Caramel Sandwich Cookies 

These keep well and for at least a week in an airtight container. The only thing I’d caution against is placement because the caramel can get sticky. Layer parchment or wax paper between the cookies so they don’t get messy. 



NOTE: You will purposely underbake these cookies. They should not brown at all, browning immediately changes the texture and flavor.


Caramel Sandwich Cookies

Tender, melt in your mouth vanilla sugar cookies with a sharp caramel sandwiched in between.
Prep Time: 30 minutes
Cook Time: 10 minutes
Yields: 30
5 from 2 votes


  • 1 cup or 227g butter slightly softened
  • 1 cup or 130g powdered sugar sifted if lumpy
  • ¼ cup or 50g granulated sugar
  • ¾ tsp fine sea salt
  • 2 teaspoons vanilla paste 1 scraped vanilla bean or or pure extract
  • 1 large egg
  • 3 cups or 380g all purpose flour
  • Fillings:
  • Apple cider caramel
  • Or
  • Cranberry Caramel


  • In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the butter, vanilla, salt and sugar until well combined.
  • Add the egg and mix well, it will look lumpy and curdled.
  • Sift in the flour and mix until combined. Dump the dough onto a sheet of plastic wrap and seal. Chill for a few hours or overnight.
  • Preheat oven to 350 F. Line at least two cookie sheets with parchment paper. Let the dough sit on the counter for about 10 minutes to soften.
  • On a well-floured surface, roll out the dough to about half a cm thickness and punch out rounds of cookies then transfer to the cookie sheets.
  • Reroll the dough as needed. Use the smaller cookie cutter to punch out designs in half of the cookies (you can also reroll this dough as needed).
  • Bake the cookies for 9-10 minutes, do not let them brown or golden at all. They should look matte/dry but there should be no coloring.
  • Once the cookies are completely cool you can fill them: Warm up your chosen caramel in the microwave so it’s not runny but is pourable. Spoon no more than a teaspoon onto the cookie then place another cookie on top.
  • Store cookies in an airtight container.


Makes about 30, 2 inch round cookies.

Did you make this recipe?

Share & tag me on instagram @buttermilkbysam


Rate + Review

What do you think of this recipe?

Your email address will not be published. Required fields are marked *

Recipe Reviews

  1. 5 stars
    Really great recipe and super easy to make. I made the cranberry caramel which I really enjoyed as I haven’t seen that in a recipe before. Sam your recipes are always 10/10!