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Salted Caramel Sugar Cookies

Salted Caramel Sugar Cookies

February 28, 2018 Posted by Kyndall @ 6 Cakes & More Recipes 24 Comments

These Salted Caramel Sugar Cookies may just be my favorite one’s yet! They are amazing! You can absolutely put my royal icing or buttercream on them, but I don’t mind eating them plain.

Print Recipe
Salted Caramel Sugar Cookies Yum
Salted Caramel Sugar Cookies
Course Treats
Servings
cookies depending on size and thickness
Ingredients
  • 226 grams unsalted butter cool, not room temperature (2 sticks)
  • 189 grams golden brown sugar packed (1 cup)
  • 1/2 teaspoon salt
  • 1 large egg cold
  • 1 teaspoon Amoretti Salted Caramel Artisan Flavor
  • 416 grams all purpose flour (3 1/4 cups)
Course Treats
Servings
cookies depending on size and thickness
Ingredients
  • 226 grams unsalted butter cool, not room temperature (2 sticks)
  • 189 grams golden brown sugar packed (1 cup)
  • 1/2 teaspoon salt
  • 1 large egg cold
  • 1 teaspoon Amoretti Salted Caramel Artisan Flavor
  • 416 grams all purpose flour (3 1/4 cups)
Salted Caramel Sugar Cookies
Instructions
  1. Preheat oven to 350 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper.
  2. In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, brown sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  3. Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate
  4. Add the egg and Amoretti Salted Caramel Artisan Flavor . Again, the temperature of the egg matters. You want to use it cold.
  5. Again, turn your mixer on to the lowest speed and mix just until the wet ingredients have incorporated together. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
  6. Add the flour to your wet ingredients and mix on low until the dough forms, comes together and starts to clean the sides of the bowl.
  7. The dough may seem like it's not going to come together. Let it mix, and I promise it will.
  8. This is when I get the comments "it's super crumbly should I hand knead it?". No, it's not done mixing, let it finish and it will come together.
  9. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  10. I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
  11. Take your dough, place it onto your parchment paper. I didn't end up needing to add any extra four to this dough.
  12. Place your cut dough onto your parchment paper covered cookies sheets and bake in your preheated oven for 12-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). They should no longer appear wet in the middle.
  13. Salted Caramel Sugar Cookies
  14. After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes
  15. Move them onto a cooling rack to cool completely.
  16. I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  17. Enjoy your delicious, thick, soft (but sturdy), sugar cookies!
    Salted Caramel Sugar Cookies
  18. Salted Caramel Sugar Cookies
Recipe Notes

 

 

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Tags: no chill no spreadno chill no spread sugar cookiesSalted Caramelsugar cookies
24 Comments
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24 Comments

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  • Danielle
    · Reply

    December 27, 2020 at 11:07 AM

    Tasty recipe! I used caramel extract + extra 1/4 tsp salt.
    I donโ€™t have a stand mixer so I used an electric mixer, the dough was super crumbly so I dumped it out, made a ball as best as I could, wrapped in plastic wrap and cooled it for 15 mins in the freezer. After that, it stuck together nicely and rolled out fine. Thanks for sharing!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 28, 2020 at 8:59 AM

      Hi Danielle! I’m happy to hear that you enjoyed it and it worked out with your electric mixer! ๐Ÿ™‚

  • Norma Sullivan
    · Reply

    June 20, 2020 at 12:36 PM

    Thank you!!!!๐Ÿ˜๐Ÿ˜๐Ÿ˜ These are so far the best sugar cookies I have made! That salted caramel flavor and the soft no spread cookies ๐Ÿคค๐Ÿคค๐Ÿคค I found my new to go sugar cookie recipe for my decorated cookies. I didn’t have the artisan caramel emulsion so I used Perfet palate powder caramel and add 1/4 more tsp of salt. Thank you again!!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 22, 2020 at 7:18 AM

      Hi Norma! Thank you so much for that amazing feedback! I’m so happy to hear that you’re loving the recipes. The Salted Caramel is absolutely one of my faves and I’ll be looking into the Perfect Palate flavors soon. ๐Ÿ™‚ Thanks again!

  • Missy
    · Reply

    October 15, 2019 at 8:41 PM

    These look amazing but wondering if you have any suggestions for substitutes for the salted caramel artisan flavor. I am having a hard time finding it.

    Thanks.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 16, 2019 at 8:00 AM

      Hi Missy! Watkins Caramel Extract works great as well, and you can add about 1/4 tsp more salt as well. ๐Ÿ™‚

  • Jenny
    · Reply

    June 5, 2019 at 7:34 PM

    Hi , just came across this recipe ,don’t know how I missed this one, have tried many of your recipes with success. Just a question if I may here in Australia I can’t find golden brown sugar is that the same as raw sugar, there is brown sugar but that is dark, can you please advise . Thank you again for sharing
    Kind regards
    Jenny

    • 6cakesandmore
      · Reply

      June 6, 2019 at 7:44 AM

      Hi Jenny! I’ve successfully used light, golden, and dark brown sugar in this recipe. I put golden in the recipe because it’s usually what I have on hand, and prefer to use, but again, the dark will work. ๐Ÿ™‚ Thank you and I’m so happy to hear that you’re enjoying the recipes! Happy baking!

    • jenny
      · Reply

      June 22, 2020 at 2:58 AM

      Hi Kyndall, this recipe is amazing , taste is fabulous and structure .
      I am sorry haven’t replied sooner to let you know , in Australia we do not have that caramel, I just used a caramel essence.
      The only difference to your recipe is I found that the cold butter method did not work for me, I froze the cookies for about 10 minutes before cooking.
      Thank you so much for sharing the recipe. Hope you and your family stay safe๐Ÿ˜Š

      • Kyndall @ 6 Cakes & More
        · Reply

        Author
        June 22, 2020 at 7:22 AM

        Hi Jenny! Thank you so much! With the flavorings you can definitely get creative. There are powder flavors, extracts, essences, and freeze dried fruit powders. Any and all of these will work in my cookie recipes. I’m happy to hear you’re enjoying the recipes. Stay safe as well, and thanks again! ๐Ÿ™‚

  • Nancy Hoekman
    · Reply

    March 24, 2019 at 6:52 PM

    OMG!!! This recipe is to die for!!!! Sooo good!!!! Thanks for sharing xox

    • 6cakesandmore
      · Reply

      March 25, 2019 at 3:06 PM

      Hi Nancy! I didn’t know you also make cookies. I’m so happy you enjoyed this recipe (it’s my absolute favorite flavor) ๐Ÿ™‚ I always enjoy seeing your macarons on social media! Thanks again!

  • Meredyth Rotlisberger
    · Reply

    March 3, 2019 at 8:54 PM

    I’m wondering if this dough can be made ahead of time and then refrigerated? Taking it out the next day to roll and bake…
    Thank you! I’ve had this flavoring for awhile and have been looking for a recipe to use it on ๐Ÿ™‚

    • 6cakesandmore
      · Reply

      March 4, 2019 at 12:33 PM

      Hi Meredyth! Here’s a great post I did on storing and freezing sugar cookies (in dough and baked form). I hope you enjoy them. They’re one of my favorites!
      https://6cakesandmore.com/storing-freezing-sugar-cookies/

    • Tonia Zerba
      · Reply

      September 17, 2020 at 7:18 AM

      Hi. I am anxious to try this but am curious if you have made a chocolate cookie version? If so, what would be the cocoa powder to flour ratio ? And do you add the salted caramel flavoring to RI too or would that be too much salted caramel? Thank you

      • Kyndall @ 6 Cakes & More
        · Reply

        Author
        September 18, 2020 at 6:36 AM

        Hi Tonia! I have tons of flavor options here on this website and chocolate is included ๐Ÿ™‚ You can find it here –> (clickable link) No Chill No Spread Chocolate Chip Sugar Cookies You can absolutely flavor your royal, the taste just depends on you!

  • Tracey
    · Reply

    February 17, 2019 at 9:20 PM

    LOVE LOVE LOVE this recipe. Question. Can we freeze the dough?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 18, 2019 at 6:17 AM

      Hi Tracey! Thank you and it’s always been one of my favorites as well! You absolutely can ๐Ÿ™‚ Here’s the post I did on Storing & Freezing Sugar Cookies.

  • Kerri
    · Reply

    January 10, 2019 at 9:51 AM

    Can’t wait to try these. Any recommendations on a flavored glaze or RI to go with them?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 11, 2019 at 7:10 AM

      Hi Kerri! You’ll love them! Chocolate and pecan are probably my two favorite ways to flavor royal on these. Vanilla does work as well, and even caramel is great if you want extra caramel flavor ๐Ÿ™‚

  • Dennie
    · Reply

    October 6, 2018 at 1:48 PM

    Thanks for the response, I did the math manually and it worked out perfectly! Thanks for the recipe. Maybe a disclaimer that the grams don’t change might be nice.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 6, 2018 at 1:52 PM

      Youโ€™re welcome and Iโ€™m so glad to hear that! Thank you!

  • Dennie
    · Reply

    October 5, 2018 at 2:37 PM

    When you change the number of cookies the amount in grams doesnโ€™t change.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 6, 2018 at 1:24 PM

      Hi. Yes, the grams wonโ€™t change because theyโ€™re entered into the system in cups. To change the amount of grams, youโ€™d just have to do the math manually. Sorry about that! Halving and doubling the grams is very simple though as I do it quite often. ๐Ÿ™‚

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