Caramel Cookies (Shortbread Recipe)
User Reviews
5
Caramel Cookies (Shortbread Recipe)
Description
Caramel Cookies start with a mixture of softened unsalted butter, granulated sugar, vanilla extract, salt, and all-purpose flour, which is mixed into a smooth shortbread dough. The dough is rolled out thinly and cut into uniform 2-inch rounds. Baking at 350°F until edges are light golden ensures a crisp, yet tender, shortbread texture. The recipe uses thick Mexican-style dulce de leche as the caramel layer, providing a creamy, rich sweetness characteristic to these cookies.
The cookies develop a subtle buttery flavor with a slight crunch on the outside and a tender interior. The caramel adds a smooth texture and deep caramelized sugar notes, balancing the mildness of the shortbread dough. The cookies can be cooled fully before serving to allow the caramel to set properly.
This treat goes well with coffee or tea and can be stored at room temperature. The shortbread base and dulce de leche caramel make these cookies a unique fusion of textures and flavors.
Store the cookies in an airtight container at room temperature for up to two weeks to maintain freshness.
Ingredients
- 1 1/2 cups unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
- 13.4 ounces dulce de leche (thick Mexican-style caramel)
Instructions
- Preheat the oven to 350 degrees F. Line 2-3 baking sheets with parchment paper.
- Place the butter, sugar, vanilla, and salt in the bowl of an electric stand mixer. Beat on high until very light and fluffy, 3-5 minutes.
- Scrape the bowl and beat again to make sure the mixture is very smooth. Then turn the mixer on low and slowly add in the flour. Once fully combined, turn off the mixer, as to not over mix the dough.
- Flour a work surface and roll the dough out evenly, 1/8-inch thick. Use a 2-inch cookie cutter to cut out the cookies. Move them to the cookie sheet using a flat metal spatula. Try to cut as many cookies as possible in the first batch, because each time you roll out the dough the cookies will be a little tougher in texture.
- Gather the remaining dough and roll it back out. Cut out as many cookies as possible in the seconds batch. Spread the cookies out on the baking sheets an inch a apart.
- Bake for 10-12 minutes, until the edges are light gold. Cool completely. Then flip half the cookies over.
- Once the cookies are cool, scoop the dulce de leche into a large freezer bag. Snip one corner with scissor to create a piping bag. Pipe a teaspoon of caramel onto the cookies with the bottom-side-up. Press another cookie on top of the caramel to create cookie sandwiches.
Notes
- Store caramel cookies in an airtight container at room temperature for up to two weeks to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45cookies
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 107kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 26mg | 1% |
| Potassium | 12mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 190IU | 4% |
| Calcium | 3mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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