If you’re craving a treat that perfectly balances sweet and salty with a heavenly melt-in-your-mouth texture, these Salted Caramel Cookies with Glaze and Flaky Salt Recipe are exactly what you need. Imagine tender cookies infused with luscious salted caramel, topped with a smooth glaze that adds just the right amount of sweetness, and finished off with a pinch of flaky salt for that irresistible contrast. These cookies are a guaranteed crowd-pleaser and have become one of my all-time favorite indulgences to bake and share with friends and family.
Ingredients You’ll Need
This recipe is a wonderful example of how simple ingredients come together to create something extraordinarily delicious. Each component plays its part—from the buttery base that gives the cookies a tender crumb, to the salted caramel that melts into sweet pockets of gooey goodness, to the glaze that adds a glossy finish and extra flavor dimension.
- All purpose flour (2½ cups/300 g): The foundation of the cookies, providing structure and tenderness.
- Cornstarch (2 teaspoons): Helps create that soft, melt-in-your-mouth texture we all adore in cookies.
- Baking soda (1 teaspoon): A leavening agent that helps the cookies rise just enough.
- Baking powder (½ teaspoon): Works with the baking soda for a perfect crumb.
- Salt (¼ teaspoon): Balances flavors and amplifies sweetness.
- Unsalted butter (¾ cup/170 g), cubed: Adds rich flavor and creates a tender dough.
- Light brown sugar (¾ cup/150 g): Provides moistness and a deep caramel-y taste.
- Sugar (¼ cup/50 g): Contributes to the sweetness and helps with browning.
- Salted caramel (¼ cup/76 g): The star ingredient for that luscious, gooey caramel essence.
- Large egg (1, room temperature): Binds the ingredients together smoothly.
- Large egg yolk (1, room temperature): Adds extra richness and tenderness.
- Vanilla extract (2 teaspoons/10 ml): Enhances all the flavors with its warm aroma.
- Powdered sugar (1½ cups/180 g): For the sweet, silky glaze topping.
- Salted caramel (2 tablespoons/30 ml): Mixed into the glaze for extra caramel flavor.
- Milk or heavy cream (2 – 3 tablespoons/30 – 45 ml): Helps achieve the perfect glaze consistency.
- Flaky salt (1 tablespoon, optional): Sprinkled on top for a finishing salty crunch that elevates each bite.
How to Make Salted Caramel Cookies with Glaze and Flaky Salt Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together your all purpose flour, cornstarch, baking soda, baking powder, and salt in a large bowl. This ensures that all leavening agents and seasoning are evenly distributed, setting the stage for perfectly textured cookies with consistent flavor.
Step 2: Cream Butter, Sugars, and Salted Caramel
Using a stand mixer with a paddle attachment, beat the cubed unsalted butter, light brown sugar, granulated sugar, and salted caramel until the mixture becomes smooth and creamy—about 2 to 3 minutes. This step is crucial as it incorporates air that lends the cookies their lightness and depth of flavor thanks to the caramel infusion.
Step 3: Add Egg Yolk and Vanilla, then Mix in Dry Ingredients
Lower the mixer speed and add the egg yolk and vanilla extract, mixing until fully combined. Gradually add the dry mixture into the wet ingredients until just incorporated—overmixing can make cookies tough, so be gentle here. Once the dough looks cohesive, cover and chill it in the fridge for 30 to 60 minutes; this resting period firms up the dough for easier shaping and enhances flavor melding.
Step 4: Prepare for Baking
About 20 to 30 minutes before baking, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Scoop rounded portions of dough using a medium cookie scoop, spacing them about 3 inches apart to allow for spreading. This spacing is essential to prevent cookies from merging together during baking.
Step 5: Bake to Perfection
Bake the cookies in the preheated oven for 9 to 11 minutes until their edges are set and centers stay slightly puffed and soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—this little rest prevents breakage and keeps them tender.
Step 6: Make and Apply the Salted Caramel Glaze
While your cookies cool, whisk together powdered sugar, salted caramel, and milk or heavy cream until silky smooth. Once cookies are completely cooled, spread this luscious glaze evenly over each one. Let the glaze set for 30 to 45 minutes for that perfect glossy finish. For an optional but divine touch, sprinkle flaky salt on top to enhance the sweet-and-salty magic.
How to Serve Salted Caramel Cookies with Glaze and Flaky Salt Recipe
Garnishes
A sprinkle of extra flaky salt just before serving adds a lovely crunch and beautifully balances the sweetness. For a festive touch, you could add crushed toasted nuts or a drizzle of melted dark chocolate to amplify the flavor and presentation.
Side Dishes
These cookies pair wonderfully with a cup of freshly brewed coffee or a creamy latte, as the bitterness from the coffee contrasts deliciously with the caramel notes. A scoop of vanilla bean ice cream alongside makes for an indulgent dessert plate everyone will swoon over.
Creative Ways to Present
Consider arranging the cookies on a wooden board with caramel drizzle and a few scattered sea salt flakes for a rustic yet elegant display. Another fun idea is to sandwich a dollop of salted caramel buttercream between two cookies for a decadent twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, keep your salted caramel cookies in an airtight container at room temperature for up to 4 days. This preserves their chewy texture and keeps the glaze intact without becoming sticky or soggy.
Freezing
You can freeze the cookie dough wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw overnight in the fridge, scoop, and bake as directed. Fully baked and glazed cookies can also be frozen in a single layer on a baking sheet, then transferred to a container—thaw at room temperature before serving.
Reheating
If you prefer a freshly baked warm cookie, pop them in a 300°F (150°C) oven for about 5 minutes. Avoid microwaving as it can melt the glaze unevenly and make the texture too soft.
FAQs
Can I use store-bought caramel sauce for this recipe?
Absolutely! While homemade salted caramel has its charm, a good-quality store-bought salted caramel sauce works perfectly and saves prep time without compromising the flavor that makes this Salted Caramel Cookies with Glaze and Flaky Salt Recipe so special.
What if I don’t have flaky salt? Can I use regular salt instead?
Flaky salt adds a delicate crunch and visual appeal, but if unavailable, you can use coarse sea salt. Just sprinkle lightly as regular table salt is too fine and may make the cookies too salty.
Why do the cookies need to chill before baking?
Chilling the dough firms it up, which helps prevent excessive spreading during baking and enhances the texture. It also allows the flavors to meld, creating a richer taste once baked.
Can I make these cookies gluten-free?
To adapt this Salted Caramel Cookies with Glaze and Flaky Salt Recipe for gluten-free baking, substitute the all purpose flour with a gluten-free flour blend designed for baking. Keep in mind the texture might slightly differ but should still be delicious!
Is it possible to omit the glaze and still enjoy these cookies?
Yes, you can skip the glaze and simply sprinkle flaky salt on the baked cookies. They’ll still be delicious, though the glaze adds a lovely sweetness and finishing touch that elevates the overall flavor and look of the cookies.
Final Thoughts
If you’re looking to bake a crowd-pleaser that combines the best of sweet, salty, and buttery goodness, I sincerely encourage you to try this Salted Caramel Cookies with Glaze and Flaky Salt Recipe. It’s a delightful way to impress family, friends, or simply treat yourself to a moment of pure comfort with every bite. Trust me, once you make these, they’ll quickly become a beloved staple in your recipe collection!
Print
Salted Caramel Cookies with Glaze and Flaky Salt Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes plus 30-60 minutes chilling
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Salted Caramel Cookies featuring a soft, chewy texture infused with rich salted caramel flavors and topped with a luscious caramel glaze. Perfectly balanced with a hint of flaky salt, these cookies offer an irresistible combination of sweetness and saltiness that will satisfy any dessert craving.
Ingredients
Dry Ingredients
- 2½ cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup (170 g) unsalted butter, cubed
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) sugar
- ¼ cup (76 g) salted caramel (homemade or store bought)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
Caramel Glaze
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) salted caramel
- 2 – 3 tablespoons (30 – 45 ml) milk or heavy cream
Topping
- 1 tablespoon flaky salt (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Set this mixture aside to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the cubed unsalted butter, light brown sugar, granulated sugar, and salted caramel on medium speed for 2 to 3 minutes until smooth and well combined. This step incorporates air and dissolves sugars for a tender, flavorful dough.
- Add Eggs and Vanilla: Reduce mixer speed to low and add the egg yolk and vanilla extract. Mix until fully incorporated and smooth. Then gradually add the dry ingredient mixture and mix until just combined to avoid overworking the dough. Cover and chill the dough in the refrigerator for 30 to 60 minutes to firm up, which helps prevent spreading during baking.
- Prepare for Baking: About 20 to 30 minutes before baking, preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Use a medium cookie scoop (2 tablespoons) to portion out the dough, placing scoops on the baking sheet spaced about 3 inches (8 cm) apart to allow for spreading.
- Bake Cookies: Bake at 375°F (190°C) for 9 to 11 minutes, until cookie edges are set and centers are slightly puffed but not fully firm. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely to room temperature.
- Prepare and Apply Caramel Glaze: While cookies cool, whisk together powdered sugar, salted caramel, and milk or heavy cream until smooth and well blended. Once cookies are completely cooled and firm, evenly spread the glaze on top of each cookie. Allow 30 to 45 minutes for the glaze to set. Optionally, sprinkle flaky salt over the glaze for a finishing touch.
Notes
- Chilling the cookie dough is essential to prevent cookies from spreading too much during baking and helps develop flavor.
- You can use store-bought salted caramel or homemade caramel for both the dough and glaze.
- If the glaze is too thick, add more milk or cream a teaspoon at a time to achieve desired consistency.
- Flaky salt topping is optional but enhances the salted caramel flavor profile.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
