Description
Delight in these rich and buttery Salted Caramel Cookies that balance sweet caramel flavors with a touch of flaky sea salt. Soft and chewy with a luscious salted caramel glaze, these cookies are perfect for anyone seeking a decadent homemade treat that combines classic cookie elements with the irresistible allure of caramel and a subtle salty finish.
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
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and salt for a balanced cookie texture.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the cubed unsalted butter, light brown sugar, and granulated sugar together until the mixture is light, fluffy, and creamy, about 3-5 minutes. This step is key to incorporating air and achieving a soft, tender cookie.
- Add Wet Ingredients: Beat in the salted caramel until fully combined, followed by the egg and egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
- Scoop and Arrange Dough: Using a cookie scoop or spoon, portion dough into evenly sized balls (about 1.5 tablespoons each), spacing them 2 inches apart on prepared baking sheets to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden while the centers remain soft. Baking times may vary slightly based on your oven.
- Cool on Racks: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This prevents breakage and allows them to set perfectly.
- Prepare Salted Caramel Glaze: In a small bowl, whisk together powdered sugar, salted caramel, and 2 tablespoons of milk or heavy cream until smooth. Add more milk or cream as needed to reach desired drizzling consistency.
- Glaze and Finish: Drizzle the salted caramel glaze over cooled cookies using a spoon or piping bag. Sprinkle with flaky sea salt if desired to enhance the flavor contrast. Allow glaze to set before serving.
Notes
- For the best flavor, use high-quality salted caramel or make your own homemade version.
- Butter should be at room temperature to ensure proper creaming and texture.
- You can store cookies in an airtight container at room temperature for up to 5 days.
- For an extra caramel punch, add small caramel bits inside the dough.
- To keep glaze smooth, stir well if it thickens before glazing.
- These cookies freeze well. Freeze baked and cooled cookies and thaw before glazing.
Keywords: Salted Caramel Cookies, caramel cookies recipe, homemade caramel cookies, dessert cookies, salted caramel glaze, soft chewy cookies