Pillowy soft sugar cookies are crowned with a dollop of brown sugar based icing!
PrintSalted Caramel Sugar Cookies
Pillowy soft sugar cookies are crowned with a dollop of brown sugar based icing!
- Author: Erin Thomas
- Prep Time: 45 Minutes (Includes 30 Minutes Chill Time)
- Cook Time: 8 Minutes
- Total Time: About 1 Hour
- Yield: 28–32 Cookies 1x
Ingredients
For Cookie:
1 c. (2 sticks) unsalted butter, at room temperature
3/4 c. vegetable or canola oil
1–1/4 c. light brown sugar, packed
1 c. powdered sugar, sifted
3 tsp. vanilla
2 T. water
2 large eggs, at room temperature
6 c. all-purpose flour
1 tsp. salt (table, kosher, or sea)
1/2 tsp. baking soda
1/2 tsp. cream of tartar
For Icing:
2 T. unsalted butter, at room temperature
3 T. milk (whole or 2%)
1/2 c. light brown sugar, packed
1 c. powdered sugar, sifted
1/2 tsp. salt (table, kosher or sea)
1 tsp. vanilla
Instructions
Line a baking sheet with parchment or wax paper. Set aside. In a large bowl, combine flour, salt, baking soda and cream of tartar. Set aside.
Using a standing or hand-held mixer, combine butter, oil, brown sugar, powdered sugar, vanilla and water. Beat until smooth. Add eggs and blend until combined. Add dry ingredients to wet and stir until just combined. Using a #20 ice cream scoop, portion dough into balls and place on prepared baking sheet. Cover and refrigerate dough for a minimum of 30 minutes. Preheat oven to 350 degrees F while dough is chilling.
Remove dough from oven and space about 2-inches apart on additional baking sheets lined with parchment. Use a lightly floured or greased flat bottomed glass to press dough balls down into about 1/2-inch thick rounds. Use a tablespoon or the back of an ice cream scoop to make an indent in the center of each flattened dough round. Bake cookies for about 8-10 minutes or until light golden brown. Let cool on wire racks. As cookies cool, prepare icing.
In a medium-sized bowl using a hand-held mixer, beat butter, milk, brown sugar, powdered sugar, salt, and vanilla until creamy and fluffy. Place a tablespoon sized amount of the icing into the center indentation of each cooled cookie. Icing will be soft, but will harden slightly as it sets. Store cookies in a airtight container at room temperature for up to 3 days. Cookies can also be frozen in a single layer for up to 3 months.