These Salted Caramel Sugar Cookies are AMAZING! Melt in your mouth delicious!
I don’t think I’ve ever talked about it before, but Gavin is essentially me in the body of a seven year old boy. We’re like the same person.
Which can be awesome at times. I mean, I can’t even tell you the times we’ve been in tears together cracking up watching slap stick comedy. I love that he got my sense of empathy. He really understands when someone else is going through something hard. It’s what drew me to social work, and I’m sure that it will serve him really well.
Some of our less redeeming qualities? Ummm . . . stubborn. Competitive. And we HATE being wrong.
So lately, Gavin has been doing this to me:
“Mom. What is 15 plus 8 plus 32 plus 9 plus 41?”
OMG. The anxiety! It’s like being in 3rd grade all over again and having to do Mad Minutes. Did you have those?
I want to be the first one done. I don’t want to get any wrong. I’m horrible at taking tests. I’m SO horrible at taking tests. I have to be the first one done. I have to get them all right. I cannot get any wrong. Wait. Is Leslie almost finished?? OMGOMGOMGOMGOMG. Why can’t I remember what 13 plus 3 is????
I just keep reminding myself that he’s keeping me young.
Or something.
My sweet little twinner loved these cookies. And I could tell he really loved them, since he asked if he could have more. Which he really never does when it comes to sweets . . . . it’s like he doesn’t want to push his luck, lol.
These start with the Perfect Sugar Cookie recipe and get a little extra salt and some caramel bits. Caramel bits are found near the chocolate chips, heath chips, wrapped caramels, etc in the grocery store. They are like little round balls and awesome because you get the caramel taste without all the annoying unwrapping. They hold their shape in the dough, but then get melty while the cookie bakes.
These fresh out of the oven make any math problem solvable. Seriously. They are magical.
Salted Caramel Sugar Cookies
Ingredients
- 1 1/2 cups sugar
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 3/4 tsp salt
- 14 TBSPS unsalted butter 1 3/4 stick at room temperature
- 2 tsps vanilla extract
- 2 large eggs
- 1 cup caramel bits
- 2 TBSPS kosher salt
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- With your mixer on medium, mix together the butter and sugar until light and fluffy.
- Mix in the eggs (one at a time) and then the vanilla until well combined.
- Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
- Add the caramel bits and mix on low until fully combined.
- Roll the dough into one inch sized balls. Place on a parchment lined baking sheet or silicon mat and press down slightly. Sprinkle a small amount of the kosher salt on top of each cookie. Space the cookies about two inches apart.
- Bake for 13 minutes, rotating the pan halfway through the baking.
- Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
did you make this
Salted Caramel Sugar Cookies
Claudia says
hello, is the dough supposed to be sticky?
Hi Claudia! It will be a little sticky, but you should still be able to roll it into balls.
Holly says
How many cookies does this recipe yield?
Roughly two dozen
Ari says
Approximately how many cookies does this recipe yield? Thanks!!
Roughly two dozen
Kalli says
Hi! What would be the modifications to this recipe for high altitude? I just made it & they came out extremely thin & flat, see through thin. I’m guessing because of the extremely high altitude where we live. Thanks a bunch!!
First, thank you Kalli for taking that into consideration. Second . . . I wish I could be more help! I have no experience cooking in high altitude. But this site might be able to help: http://dish.allrecipes.com/high-altitude-cake-baking/
Paula says
I’m wondering if you can use Heath English Toffee Bits instead of caramels?
That would be delicious Paula!
Susie says
I made these cookies lat night. They look nothing like the picture and came out hard as a rock and flat. Don’t know what happen, any ideas??
Well that sure stinks! The two easiest ways for cookies to go wrong is too much flour and butter at the wrong consistency. You should scoop your flour with a spoon into the measuring cup and then level it off. Don’t tap down and don’t scoop right from the container. It will be too much flour. Your butter should be room temperature, which means you can push in a finger and have it dent the butter but not push all the way through. I’m so sorry these didn’t work for you!
Scott says
I love caramel so this was an awesome touch to the flavor of these cookies. Thanks for sharing and look forward to trying others on your list.
Alex says
I LOVE cookies and this look amazing!
Brenda Beall says
Can these be frozen for about a month?
I haven’t tried freezing them, if you do, let me know how it goes!
Monika R. says
Hi Lisa
Just finished these and this is my result. Yummy! Now, mine didn’t turn out as thick as yours and I used salted caramel chips. I only made half a batch and still yielded 24 good-sized cookies. For the second half of my dough, I added shredded coconut, (incapable of ever following a recipe) and caramel and coconut make for lovely taste partners. The cookies are not overwhelming in flavour, but they go great with an afternoon latte.
I will definitely make these again, next time I will try real caramel chips.
Thank-you