Description
These Caramel Cookies are soft, chewy, and bursting with luscious salted caramel flavor both inside the dough and on top as a sweet glaze. Perfectly balanced with a slightly crisp edge and a rich, buttery base, these cookies are a delightful treat for any occasion.
Ingredients
Scale
Caramel Cookies:
- 2½ cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, cubed
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) sugar
- ¼ cup (76 g) salted caramel (homemade or store bought)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
Salted Caramel Glaze:
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) salted caramel
- 2 – 3 tablespoons (30 – 45 ml) milk or heavy cream
- 1 tablespoon flaky salt for topping, optional
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream together the cubed unsalted butter, light brown sugar, granulated sugar, and salted caramel over medium speed for 2 to 3 minutes until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Reduce the mixer speed to low and add the egg yolk and vanilla extract. Continue mixing until smooth. Then incorporate the dry ingredient mixture gradually into the wet ingredients until just combined. Cover the dough and chill in the refrigerator for 30 to 60 minutes.
- Preheat Oven and Prepare Baking Sheet: About 20 to 30 minutes before baking, preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons), scoop portions of cookie dough and place them on the lined baking sheet, spacing them about 3 inches (8 cm) apart.
- Bake Cookies: Bake the cookie dough at 375°F (190°C) for 9 to 11 minutes, or until the edges are set and the centers are slightly puffed. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely to room temperature.
- Make Salted Caramel Glaze: While the cookies cool, whisk together the powdered sugar, salted caramel, and milk or heavy cream until smooth and well blended. Once the cookies are cooled and firm, evenly spread the caramel glaze on top of each cookie. Allow about 30 to 45 minutes for the glaze to set. Optionally, sprinkle flaky salt on top of the glaze before serving.
Notes
- Storage: Store baked salted caramel cookies in an airtight container in a single layer at room temperature for up to 3 to 4 days.
- Storing Dough: Wrap unbaked cookie dough tightly in plastic wrap and keep it in an airtight container in the refrigerator for 1 to 2 days.
- Before Baking Dough: When ready to bake, let the chilled dough rest at room temperature for 20 to 30 minutes before scooping and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
