Salted Caramel Sugar Cookies | Christmas Recipe

Salted Caramel Sugar Cookies | Christmas Recipe

Salted Caramel Sugar Cookies | Christmas Recipe

Ingredients | Click On Product To Purchase Ingredient Online

Cookies
⅔ cup white sugar, plus 3 tablespoons for pressing cookie dough balls
⅓ cup powdered sugar
½ cup unsalted butter, at room temperature
⅓ cup vegetable oil
2 teaspoons pure vanilla extract
1 large egg
1 tablespoon heavy whipping cream
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
Frosting
½ cup unsalted butter, at room temperature
1 package (8 ounces) full-fat cream cheese, at room temperature (do not use low fat)
½ teaspoon vanilla bean paste (or use 1 teaspoon pure vanilla extract)
⅛ teaspoon fine sea salt
¼ teaspoon ground cinnamon
3 cups powdered sugar
Caramel Drizzle
2 bags (5 ounces EACH) soft caramel squares, unwrapped (I highly recommend Werther’s Original SOFT caramels for these cookies)
⅓ cup heavy whipping cream
Sea salt, for topping

INSTRUCTIONS
  1. Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper and set aside.
  2. In a large bowl, cream the ⅔ cup white sugar, powdered sugar, and room temperature butter until fluffy and light. Add the vegetable oil, vanilla extract, the egg, and heavy cream and mix until smooth.
  3. In a smaller bowl, whisk together the flour, baking soda, cream of tartar, and salt. Combine wet and dry and mix until just combined.
  4. Roll dough into balls the size of golf balls and place 2 inches apart on the prepared baking sheet.
  5. Add the remaining 3 tablespoons sugar to a small bowl. Dip the bottom of a glass into the sugar and then press the dough balls with the jar dipped in sugar until the cookies are about ½ centimeter thick in the center and the edges crack (like the pictures).
  6. Bake for 7-8 minutes. (The cookies look slightly undercooked, but are done!)
  7. Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack.
Cream Cheese Frosting
  1. Meanwhile, prepare the frosting. Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract, sea salt and cinnamon. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. Chill the frosting while the cookies finish cooling.
  2. Frost completely cooled cookies with cream cheese frosting.
Caramel Drizzle
  1. Unwrap the caramels and add them along with the heavy cream to a small saucepan over medium low heat. Stir until completely smooth and then set aside to slightly cool and thicken.
  2. Once thickened and cooled, drizzle over cookies and add a sprinkle of sea salt.
  3. Only add caramel and sea salt to the cookies that will be eaten immediately.

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4 Responses

  1. donna says:

    I don’t know why WordPress won’t let me like this – sounds like a great recipe and I look forward to trying it!! Donna 🧚🏻‍♀️❤️🙏 donnadoesdresses.com

  2. If only I wasn’t allergic to eggs! It looks very delicious though!

  3. Oh, I need this in my life!!

  4. I will try this for sure!

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