Description
These Salted Caramel Sugar Cookies combine a soft, buttery sugar cookie base with a luscious drizzle of melted caramel and a sprinkle of flaky sea salt, creating the perfect balance of sweet and salty in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Caramel Topping
- 10 caramel candies, melted (or 1/3 cup caramel sauce)
- Flaky sea salt for topping
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This creates a smooth base for your cookies.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until fully combined, ensuring the dough is cohesive.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined to avoid overworking the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the cookie dough balls evenly spaced on the prepared baking sheet.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers remain slightly underbaked for a soft texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Decorate with Caramel and Sea Salt: Drizzle the melted caramel candies or caramel sauce over the cooled cookies. Sprinkle with flaky sea salt to enhance the flavor. Let the caramel set before serving.
Notes
- Use room temperature butter for best creaming results.
- Chilling the dough for 30 minutes before baking can help maintain cookie shape.
- Adjust the amount of flaky sea salt depending on your preferred saltiness.
- If caramel candies are not melting smoothly, heat gently in short intervals to avoid burning.
- Store cookies in an airtight container at room temperature for up to 3 days.
