Caramel Sandwich Cookies
Tender, melt in your mouth vanilla sugar cookies with a sharp caramel sandwiched in between.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup or 227g butter (slightly softened)
- 1 cup or 130g powdered sugar (sifted if lumpy)
- ¼ cup or 50g granulated sugar
- ¾ tsp fine sea salt
- 2 teaspoons vanilla paste (1 scraped vanilla bean or or pure extract)
- 1 large egg
- 3 cups or 380g all purpose flour
- Fillings:
- Apple cider caramel
- Or
- Cranberry Caramel
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the butter, vanilla, salt and sugar until well combined.
- 2
Add the egg and mix well, it will look lumpy and curdled.
- 3
Sift in the flour and mix until combined. Dump the dough onto a sheet of plastic wrap and seal. Chill for a few hours or overnight.
- 4
Preheat oven to 350 F. Line at least two cookie sheets with parchment paper. Let the dough sit on the counter for about 10 minutes to soften.
- 5
On a well-floured surface, roll out the dough to about half a cm thickness and punch out rounds of cookies then transfer to the cookie sheets.
- 6
Reroll the dough as needed. Use the smaller cookie cutter to punch out designs in half of the cookies (you can also reroll this dough as needed).
- 7
Bake the cookies for 9-10 minutes, do not let them brown or golden at all. They should look matte/dry but there should be no coloring.
- 8
Once the cookies are completely cool you can fill them: Warm up your chosen caramel in the microwave so it’s not runny but is pourable. Spoon no more than a teaspoon onto the cookie then place another cookie on top.
- 9
Store cookies in an airtight container.