Salted Caramel Cookies — grandma’s recipe. The cookies are fragrant little treats made with salted butter and caramel. Their characteristic rustic flavor makes them suitable for many occasions. My children love them dunked in milk for breakfast, but I prefer them as an afternoon snack with a good cup of hot tea. However you choose to enjoy these salted caramel cookies, you won’t regret trying this recipe, which adds to the long list of cookie recipes on this blog. Salted caramel and whipped salted caramel are part of many French preparations, and I admit I drew inspiration from traditional recipes to make them. On this blog you can also find other salted caramel recipes like pumpkin cheesecake with salted caramel and salted caramel ice cream. A truly delicious recipe that surprised me for its taste and ease of execution and that was a big hit at home! Let’s go to the kitchen — I’ll tell you how to make grandma’s salted caramel cookies but first remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).+

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Difficulty: Easy
Cost: Very inexpensive
Rest time: 1 Hour
Preparation time: 20 Minutes
Cooking methods: Oven
Cuisine: Italian

Ingredients to make salted caramel cookies

2 15/16 cups all-purpose flour
7 oz salted butter (made with about 6.35 oz butter + 3 1/3 tsp salt)
1/2 cup granulated sugar (about 120 g)
2 tbsp heavy cream
to taste vanillin (or vanilla extract)
2 tbsp brown sugar
1 egg

Tools

Pots
Bowl
Oven
Parchment paper

How to make salted caramel cookies

Start by melting the sugar one tablespoon at a time. Avoid stirring the sugar during this process as you might form lumps in the caramel. Once completely melted, heat the cream in the microwave (just a few seconds; avoid boiling) and add it to the caramel. Mix the mixture quickly.
Remove the caramel from the heat and cut the butter at room temperature into small blocks. Add them one at a time to the caramel until completely melted and let the mixture cool completely.
Add the flour, the brown sugar, the vanillin or vanilla extract, and the egg.
The resulting dough will be very crumbly, but don’t worry. Let it rest in the refrigerator for 30 minutes. Once cooled, form a cylinder with the dough and cut it into discs about 1 5/8 inches in diameter. If the dough is still too crumbly, you can shape the discs by hand, forming small balls slightly smaller than a walnut and flattening them.
Preheat the oven to 356°F. Coat the discs with sugar (white or brown) and place them on parchment paper, then bake for 18–20 minutes. Remove from the oven and let them cool.