Salted Caramel Sugar Cookies

When I think fall, salted caramel immediately comes to mind. Maybe it’s the candy apples my mom always gave us for a special treat as we approached the season or that my salt craving goes up as the temperature goes down, but I can’t get enough of it. I baked you a thick, soft, chewy sugar cookie, topped with a beautiful pool of salted caramel icing to kick off fall in the name of Fall Cookie Week with my friend Michael of Inspired by Charm. You can catch up here. But for now, let’s talk about these Salted Caramel Sugar Cookies.

These cookies are so much easier than you’d anticipate. No fussy details, just a simple sugar cookie and some icing. I start by rolling the dough into large balls and press with a glass to flatten. Then I use a measuring spoon or small bottle to create a pool for the salted caramel icing. Finally, I melt the icing in a measuring cup so that it can easily pour into the cookie pool and harden just perfect, but a spoon also works well – use whatever you’re comfortable with.

The most important thing to remember when baking sugar cookies is to not over bake, so watch them carefully as each oven can vary slightly and you’ll be rewarded with craveable cookies.

Why do I call them salted caramel sugar cookies? Because that’s how our friends and family {my market research team} described them when they took a bite. The slightly salty brown sugar icing is the perfect compliment. So go ahead, try them for yourself and let me know what you think!

{keep scrolling for recipe or click “pin it” to save it for later!}

Just one more day of Fall Cookie Week! Michael and I have 2 more recipes for you. I hope you enjoy these salted caramel sugar cookies as much as we all do. Now it’s time to visit Inspired by Charm for his Apple Cinnamon Cookie Bars. Seriously. You can find all of my recipes here.

Salted Caramel Sugar Cookies

Print

Prep Time 10 mins Cook Time 8 mins Total Time 18 mins

Yields 36

Amazing salted caramel sugar cookie recipe - a soft sugar cookie base with a brown sugar caramel icing that will be the hit of your next cookie exchange!

Ingredients

• 1 c salted butter, softened
• 3/4 c vegetable oil
• 1 1/4 c brown sugar, packed
• 1 c powdered sugar
• 2 tsp vanilla
• 2 Tbsp water
• 2 eggs, room temperature
• 6 c flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar

ICING

• icing
• 2 Tbsp butter, softened
• 3 Tbsp milk
• 1/2 c brown sugar, packed
• 1 c powdered sugar
• 1/4 tsp salt
• 1 tsp vanilla

Directions

1. Combine butter, oil, sugars, water and vanilla until smooth.
2. Add in eggs and mix until just combined.
3. In a separate bowl, combine flour, salt, baking soda and cream of tartar.
4. Gradually blend dry ingredients into wet ingredients. Refrigerate dough 30 minutes and preheat oven to 350 degrees.
5. On a lined cookie sheet, drop large {golf ball size} dough balls and press with a small greased glass, followed by a spoon to make a pool for the icing.
6. Bake 8 minutes.

7. For the icing:

8. Cream butter, milk, sugars, vanilla and salt.

1. Using a teaspoon, fill the baked sugar cookies.

4.3 rating

27 reviews

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