Description
Delight in these chewy caramel cookies with a luscious salted caramel glaze. Perfectly balanced with brown sugar sweetness and a hint of vanilla, these cookies offer a tender crumb and irresistible caramel flavor elevated by a smooth, glossy salted caramel topping.
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
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Set aside this dry mixture while working on the wet ingredients.
- Cream Butter, Sugars, and Caramel: Using a stand mixer fitted with the paddle attachment, cream the cubed unsalted butter, light brown sugar, granulated sugar, and salted caramel on medium speed for 2 to 3 minutes until the mixture is smooth, creamy, and well combined.
- Add Eggs and Vanilla: Reduce the mixer speed to low and add the egg yolk and vanilla extract, mixing until just smooth. Then, gradually mix in the dry ingredients until combined, taking care not to overmix. Cover the dough, then chill in the refrigerator for at least 30 minutes up to 60 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) about 20 to 30 minutes before baking to ensure even heat. Line a large baking sheet with parchment paper.
- Scoop Dough and Bake: Use a medium cookie scoop (about 2 tablespoons) to portion the chilled cookie dough into balls. Place them on the parchment-lined baking sheet spaced about 3 inches apart. Bake for 9 to 11 minutes or until the cookie edges are set and centers appear slightly puffed.
- Cool Cookies: Let the baked cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Prepare Salted Caramel Glaze: While the cookies cool, prepare the glaze by whisking together powdered sugar, salted caramel, and milk or heavy cream until smooth and pourable.
- Glaze Cookies: Once the cookies have cooled and set, evenly spread the salted caramel glaze over the top of each cookie. Optionally sprinkle flaky salt on top for added texture and flavor. Allow the glaze to set for 30 to 45 minutes before serving.
Notes
- Storage: Store baked caramel cookies in an airtight container in a single layer at room temperature for up to 3 to 4 days.
- Dough Storage: For unbaked dough, wrap tightly in plastic wrap and refrigerate in an airtight container for 1 to 2 days. Let the dough rest at room temperature for 20 to 30 minutes before scooping and baking to ensure even baking.
- Caramel: Use homemade or store bought salted caramel according to your preference for convenience or flavor customization.
- Glaze Setting: Allow sufficient time for the glaze to set before stacking or storing cookies to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
