These salted caramel sugar cookies are a thick, soft, chewy sugar cookie, topped with a beautiful pool of salted caramel icing! These cookies went viral for a reason, but you’ve got to try them to believe just how good they are.
You can easily make a batch in just 20 minutes and they are perfect for cookie exchanges! When salty and sweet combine like this, it’s hard to resist.
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.
You are going to love this thick, soft, chewy sugar cookie, topped with a beautiful pool of salted caramel icing. They’re one of my favorite fall cookie recipes!
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!
But for now, let’s talk about these Salted Caramel Sugar Cookies.
DELICIOUS! I happened to have some coarse salt on hand so I sprinkled a little on the tops! These cookies are to die for! Thanks for the recipe!
MARY
Salted Caramel Sugar Cookies
Sugar cookies are pretty near perfect by themselves, but topped with a salted caramel icing and I’m in heaven!
Why You’ll Love Them
These cookies are so much easier than you’d anticipate. No fussy details, just a simple thumbprint sugar cookie topped icing!
Ingredients and Substitutions
- Butter – Salted, softened for a smooth texture. Learn how to soften butter quickly.
- Vegetable Oil – Two forms of oil in this recipe give them a melt in your mouth texture.
- Brown Sugar – This ingredient gives them the caramel flavor and makes them stand out among traditional sugar cookies. Learn about the Best Brown Sugar Substitutes here.
- Powdered Sugar – Also known as confectioner’s sugar, its fine texture is synonymous with sugar cookies. Learn how to make powdered sugar if you don’t have any on hand.
- Vanilla – Homemade Vanilla or store bought, a hint adds rich flavor.
- Eggs – Large eggs, organic when possible.
- Flour – All purpose, no need to sift.
- Salt – Brings out all the other flavors in baking.
- Baking Soda – The leavening agent in these cookies that make them rise to perfection.
- Cream of Tartar – This ingredient increases the volume while keeping them light and bright.
Icing Ingredients
A blend of ingredients makes a smooth, delicious pool that floods these cookies with flavor.
- Butter
- Milk
- Brown Sugar
- Powdered Sugar
- Salt
- Vanilla
Tools to Use
- Mixer (You can also mix by hand)
- Liquid Measuring Cups
- Measuring Cups + Measuring Spoons
- Parchment Paper
- Cookie Sheets
- Wire Cooling Rack
How to Make
An overview, visit the printable recipe card for complete ingredients and instructions.
- Combine Wet Ingredients – Combine butter, oil and sugar until smooth. Add in eggs and mix until just combined.
- Combine Dry Ingredients – In a separate bowl, combine flour, salt, baking soda and cream of tartar.
- Mix and Chill Dough – Gradually blend dry ingredients into wet ingredients. Refrigerate dough 30 minutes and preheat oven.
- Make Thumbprint Cookies – On a lined cookie sheet, drop dough balls and press with a small greased glass, followed by a spoon to make a pool for the icing. Bake as directed.
- Make Icing – Cream icing ingredients into smooth combination.
- Fill – Using a teaspoon, fill the baked sugar cookies.
Tips
- Refrigerate dough for 30 minutes before forming the cookies.
- Let the cookies cool before icing them.
- The caramel will harden just enough to stack, but not enough to take away that soft, chewy flavor you’ll love.
- Bake these salted caramel sugar cookies on a parchment or silpat lined cookie sheet.
Frequently Asked Questions
The most important thing to remember when baking these salted caramel sugar cookies is to not over bake, so watch them carefully as each oven can vary slightly and you’ll be rewarded with crave-able cookies. When ready, the cookies will be set and no longer appear soft, you can test them by gently touching them with a spatula to see if they are firm.
The answer is mostly yes! While many types of caramel have a little added salt, salted caramel puts more focus on the salt. Salt acts as a flavor enhancer, balancing and layering the sweetness of caramel.
How to Store
- Room Temperature – Store in an airtight container or plastic bag up to three days.
- Refrigerate – Allow your salted caramel sugar cookies to cool. Cover or store in an airtight container and refrigerate up to five days.
- Freeze – Allow to cool. Freeze up to three months. Bring cookies to room temperature to thaw.
More Cookies
Salted Caramel Sugar Cookies
Ingredients
- 1 cup salted butter softened
- ¾ cup vegetable oil
- 1¼ cups light brown sugar packed
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons water
- 2 large eggs room temperature
- 6 cups all-purpose flour spooned into measuring cup and leveled
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
Icing
- 2 tablespoons butter softened
- 3 tablespoons milk
- ½ cup light brown sugar packed
- 1 cup powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl or stand mixer, beat to combine butter, oil, sugar, brown sugar, water and vanilla extract until smooth. Add eggs and mix until just combined.
- In a medium mixing bowl, whisk together flour, salt, baking soda and cream of tartar. Gradually blend dry ingredients into wet ingredients on low.
- Cover and refrigerate dough 30 minutes. Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
- Drop large (golf ball size) dough balls and press with a small greased glass to flatten and use the back of a spoon (or measuring spoon) to make a pool for the icing.
- Bake 8 minutes in the center of the oven until just set. Allow to set 1 minute and transfer to a cooling rack and allow to cool completely.
Icing
- In a medium mixing bowl or stand mixer fitted with the whisk attachment, cream butter, milk, sugar, brown sugar, vanilla extract and salt until light, fluffy and creamy, about 4 minutes. Melt icing in a measuring cup to pour into cookie pool or use a teaspoon to fill.
Tips
- The caramel will harden just enough to stack, but not enough to take away that soft, chewy flavor you’ll love.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
How many dozen does this batch make?
3 dozen’ish depending on the size dough balls you make. Enjoy!
I got 83 cookies
How much salt is in the icing? 1/4 what? I can’t wait to try these out for my work cookie exchange!
My apologies – an optional teaspoon of salt.
What size balls ? oneTablespoon?
Large golf ball size. Enjoy!
Hi Julie,
We made your cookies this weekend and couldn’t create the icing as yours appeared. We followed the steps however they were very gritty even after blending for an extended period of time. We ended up cooking on the stove and drizzling over top and it worked really well and still very tasty.
Any ideas what we could be doing wrong?
Did you try this tip included in my post? “Finally, I melt the icing in a measuring cup so that it can easily pour into the cookie pool and harden just perfect”
These look beautiful, and I bet they taste great. I want to try them with chai spices, too, as I think that would be a nice variation. I think we just found our Christmas cookie!!! Thanks so much for posting : )
Thanks, Melissa, that sounds like a fun twist. Happy Holidays!