Salted Caramel Sugar Cookies

Last weekend we had a friend come over, and I wanted a quick, delicious, melt in your mouth cookie as a welcome home. I decided on a salted caramel sugar cookie, and it was sooooo yummy! I love sugar cookies, and when they come straight out of the oven, they taste divine. The buttery sweet cookie combined with the salted caramel sauce is a match made in heaven. This is too good just to look at, and you’re going to want to try this asap 🙂

Note: Pair it with Ice Cream for some extra indulgence


  • Prep time – 90 minutes
  • Cook time – 10 minutes


  • Unsalted Butter (Softened)
    • For the cookies – 2/3 cup
    • For the caramel sauce – 1/4 cup
    • For the baking sheet – 1 tbsp
  • Granulated White Sugar – 1/2 cup
  • Egg Yolks – 2
  • Vanilla Extract – 1 tsp
  • All Purpose Flour – 1.5 cups
  • Brown sugar – 1/3 cup (Firmly Packed)
  • Heavy Cream – 2 tbsp
  • Salt – 1/4 tsp


  1. Prepare a baking sheet by greasing it with unsalted butter (1 tbsp). Set aside
  2. In a large mixing bowl, add the butter (2/3 cup), white sugar, egg yolks, and vanilla extract. Using a mixer, beat at medium speed until the mixture is light and fluffy (keep scraping the sides of the bowl so that everything gets whipped well)
  3. Add the all-purpose flour in smaller portions and beat on low speed until it is well combined with the other ingredients
  4. Once all the dough is well mixed, take 1.5 tbsp of the cookie dough and roll into a ball
  5. Place this on the baking sheet and slightly flatten
  6. Then make a slight indentation in the center of each cookie dough
  7. Repeat steps 4 to 6 for the remaining cookie dough until all the cookies are evenly spaced on the baking sheet
  8. Place the prepared baking dish in the fridge for 1 to 2 hours
  9. Meanwhile, prepare the caramel sauce:
    1. Heat a small saucepan and add the brown sugar and butter (1/4 cup)
    2. Melt the butter on medium heat and mix until the sauce starts to bubble
    3. Add the heavy cream and mix quickly for 1 minute
    4. Then take it off from the stove and let the sauce cool  for 10 minutes
  10. Heat the oven to 375 F. Bake the cold cookies for 9 minutes. Once done, you might have to press the center of the cookie again as it might have lost the indentation while baking
  11. Let the cookies cool for 15 minutes then pour the caramel sauce into the indent at the center of each cookie. Sprinkle salt over the caramel
  12. Serve warm 🙂



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