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This cinnamon salted caramel cookies recipe is so amazing! You’ve gotta try these salted caramel Christmas cookies for your cookie swaps and exchanges!
Servings: 30 cookies
Calories: 118kcal
Equipment you may need
Ingredients
Cinnamon cookies
- ½ cup (114 g) salted butter - room temperature (1 stick)
- 1 cup (220 g) light brown sugar - packed
- 2 large eggs - room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- 2½ cups (313 g) all purpose flour
- ¼ teaspoon (1 g) baking soda
- ¼ teaspoon (1 g) ground cinnamon
Cinnamon-Sugar
- ¼ cup (50 g) granulated sugar
- 2 teaspoon (4 g) ground cinnamon
Salted Caramel filling
- 18 square Kraft baking caramels - unwrapped
- 2-3 tablespoon (30 ml) heavy whipping cream
- flaky sea salt - for sprinkling
Instructions
Prepare thumbprint cookies
- Preheat the oven to 325°F and line a baking sheet with a silicone baking mat or parchment paper.
- In a small bowl, add the 2 tsp. cinnamon to the granulated sugar and mix well. Set aside.¼ cup granulated sugar, 2 teaspoon ground cinnamon
- Using a hand mixer or the paddle attachment of a stand mixer, cream butter and brown sugar until fluffy, about 1 minute.½ cup salted butter, 1 cup light brown sugar
- Beat in eggs and vanilla extract until combined.2 large eggs, 2 teaspoon pure vanilla extract
- Mix in flour, baking soda, and cinnamon.2½ cups all purpose flour, ¼ teaspoon baking soda, ¼ teaspoon ground cinnamon
- Roll dough into 1½-inch balls and roll in the reserved cinnamon sugar.
- Set cookie balls on prepared baking sheet, about 2 inches apart. Using your thumb or the back end of a wooden spoon, press an indentation into the center of each cookie.
- Bake cookies for 10-12 minutes or until golden brown. Cool completely on wire racks.
Prepare Caramel Filling
- Add caramels and 2 tablespoon heavy cream to a saucepan over medium heat.18 square Kraft baking caramels, 2-3 tablespoon heavy whipping cream
- Heat, stirring constantly, until caramel melts and combines completely with cream. Add another tablespoon of heavy cream if needed to achieve thinner consistency -- keep in mind, the caramel wil solidify somewhat as it cools. The mixture is ready when it's smooth with no solid lumps.
- Pour about ½ teaspoon of the caramel filling into the thumbprint of each cookie. Sprinkle a little of the sea salt on top of each cookie.flaky sea salt
- Place cookies in the refrigerator to chill and allow the caramel to set. Once chilled, sprinkle with additional sea salt, if desired.
Video
Notes
Storage and freezing: This recipe freezes well in an airtight container for up to 2 months-- just be sure to freeze the cookies solid before stacking so that the caramel doesn't stick.
Nutrition
Serving: 1 cookie | Calories: 118 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 2 g | Cholesterol: 22 mg | Sodium: 80 mg | Potassium: 35 mg | Sugar: 10 g | Calcium: 16 mg
Nutrition Disclaimer
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