Salted Caramel Sugar Cookies (Printable Version)
# What You'll Need:
→ Sugar Cookie Dough
01 -
250 g plain flour
02 -
1 teaspoon baking powder
03 -
0.5 teaspoon fine sea salt
04 -
115 g unsalted butter, softened
05 -
60 ml vegetable oil
06 -
100 g light brown sugar, packed
07 -
100 g powdered sugar
08 -
1 large egg
09 -
1.5 teaspoons pure vanilla extract
→ Salted Caramel Filling
10 -
200 g soft caramels, unwrapped
11 -
30 ml whole milk or heavy cream
12 -
0.25 teaspoon sea salt
→ Finishing
13 -
Flaked sea salt, for garnish
# Step-by-Step Directions:
01 -
Preheat oven to 180°C. Line baking trays with parchment paper or silicone baking mats.
02 -
In a medium bowl, whisk together plain flour, baking powder, and fine sea salt.
03 -
In a large mixing bowl, beat unsalted butter, light brown sugar, and powdered sugar until smooth and fluffy. Add vegetable oil and beat until well combined.
04 -
Mix in the egg and vanilla extract until fully incorporated.
05 -
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
06 -
Portion dough into large balls using two heaping tablespoons of dough per cookie. Arrange on prepared trays, spaced apart.
07 -
Grease the bottom of a small measuring cup and gently press into the center of each dough ball to create an indentation for the caramel.
08 -
Bake for 10-12 minutes, or until the cookies are just set and lightly golden around the edges. Allow to cool on trays for 5 minutes, then transfer to a wire rack.
09 -
Place unwrapped soft caramels and milk or cream in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth. Stir in sea salt.
10 -
Spoon melted salted caramel into the well of each cooled cookie. Immediately sprinkle flaked sea salt on top of the caramel before it sets.
11 -
Allow the caramel to cool and set before storing or serving.
# Helpful Notes:
01 -
Store cooled cookies in an airtight container at room temperature for up to one week. For extra softness, add a slice of bread to the container.