Caramel Frosted Sugar Cookies

Name: Caramel Frosted Sugar Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 48 cookies
Ingredients: 1 cup unsalted butter; ¾ cup vegetable oil; 1 ½ cup granulated sugar; ¾ cup powdered sugar; 2 Tablespoons water; 2 large eggs; 5 ½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon cream of tartar; 1 teaspoon kosher salt; ½ cup unsalted butter; ½ cup Caramel sauce; 4 cups powdered sugar; 2 Tablespoons coarse sea salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
48 cookies
Calories
210 kcal
Course
Baked Goods
Cuisine
American

Caramel Frosted Sugar Cookies

Nicole Henderson

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These Caramel Frosted Sugar Cookies are irresistible. Chewy sugar cookies with a no-chill dough topped with a sweet and salty caramel frosting!

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Ingredients

Servings

FOR THE COOKIES

1 cup unsalted butter softened
¾ cup vegetable oil
1 ½ cup granulated sugar divided
¾ cup powdered sugar
2 Tablespoons water
2 large eggs
5 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon kosher salt

FOR THE ICING

½ cup unsalted butter softened
½ cup Caramel sauce ice cream topping
4 cups powdered sugar
2 Tablespoons coarse sea salt for garnish, optional

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Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine 1/4 cup granulated sugar and a pinch of kosher salt. Set aside.
In a large mixing bowl, beat butter, vegetable oil, 1 1/4 cup granulated sugar, powdered sugar, water, and eggs until combined. Slowly add in flour, baking soda, cream of tartar, and salt. Mix until blended.
Dough may be slightly crumbly, but not sticky. Using a 2 Tbsp cookie scoop, spoon a dough ball and roll it in your hands. Then roll dough ball in sugar and salt bowl. Place on cookie sheet.
Using a glass with a flat bottom, dip glass in sugar bowl, then press on top of cookie. Flatten cookie so that the dough spills out over the sides of the glass to create a lip (for the icing). Repeat for all dough balls.
Bake cookies for 8-10 minutes. Remove and cool completely on wire rack.
For the icing, beat together the butter, caramel sauce, and powdered sugar for 3-4 minutes. Add up to 2 Tbsp milk, if needed to create an icing that is thick, but not runny or TOO thick.
Spread icing over cooled cookies. ENJOY.

Notes

Q: Should I need to chill the dough?A: Chilling the dough is NOT necessary for my soft and chewy sugar cookie recipe.
Q: Can I add flavoring to the dough?A: Absolutely! I would add 1-2 tsp of your favorite flavoring to give new life to these cookies. My favorites would be lemon or almond extracts.
Q: How do I store sugar cookies?A: These sugar cookies should be kept at room temperature in an airtight container for best flavor and texture. Once the icing has firmed, you can stack them with a sheet of wax paper (or parchment paper between layers.
Q: Can I freeze sugar cookies?A: Absolutely. I prefer to freeze the cookies AFTER baking, but before frosting them. That way the texture of the frosting doesn’t change in the freezer. Once you thaw the cookies (overnight at room temperature) you can apply a fresh icing to them!

Nutrition Information

Show Details

Serving 1cookies Calories 210kcal (11%) Carbohydrates 30g (10%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Cholesterol 23mg (8%) Sodium 320mg (13%) Sugar 19g (38%)

Nutrition Facts

Serving: 48cookies

Amount Per Serving

Calories 210 kcal

% Daily Value*

Serving	1cookies
Calories	210kcal	11%
Carbohydrates	30g	10%
Protein	2g	4%
Fat	10g	15%
Saturated Fat	4g	20%
Polyunsaturated Fat	5g	29%
Cholesterol	23mg	8%
Sodium	320mg	13%
Sugar	19g	38%