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Caramelized-Sugar Cookies

Sunset
Caramelized-Sugar Cookies
James Carrier
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Worthy of a Special Occasion

Notes: Store these caramel cookies airtight for up to 2 days.

Yield: Makes about 55 cookies

Ingredients

  • 1  cup  sugar
  • 3/4  cup  (3/8 lb.) butter, at room temperature
  • 1/2  teaspoon  vanilla
  • 1 1/4  cups  all-purpose flour
  • 1/2  teaspoon  baking powder

Preparation

1. Butter a 12- by 14-inch piece of foil and set on a baking sheet. In an 8- to 10-inch frying pan over medium-high heat, melt 1/2 cup sugar, frequently shaking and tilting pan. When mixture is a light caramel color (in about 6 minutes), pour onto foil. Let stand until caramel is hard, about 5 minutes. Break into chunks, then, in a food processor or a heavy plastic food bag with a mallet, crush into 1/8- to 1/4-inch pieces.

2. In a bowl, with an electric mixer on medium speed, beat butter and remaining 1/2 cup sugar until well blended. Beat in 2 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.

3. In another bowl, mix flour and baking powder. Stir or beat into butter mixture until well incorporated. Stir in crushed caramel.

4. Drop dough in 1 1/2-teaspoon portions, 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

5. Bake cookies in a 325° oven until edges are light brown, 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

6. Let stand on sheets until slightly firm, 1 to 2 minutes, then use a spatula to transfer cookies to racks to cool completely.

Note: Nutritional analysis is per cookie.

Nutritional Information

Calories:
50 (50% from fat)
Protein:
0.3g
Fat:
2.8g (sat 1.7)
Carbohydrate:
6g
Fiber:
0.1g
Sodium:
33mg
Cholesterol:
7.4mg
Sunset, NOVEMBER 2003

Member Ratings and Reviews

5 stars
Vicki in Tampa
I would definitely make these again, as they are quite tasty! I used a silpat for both the caramelized sugar and the cookies, and it worked like a charm. When you take the cookies out of the oven, however, let them cool before trying to remove them from the silpat, or they will fall apart. Also, I was able to break the caramelized sugar with my fingers -- no need for a mallet or food processor -- and my batch only produced 30 cookies. Next time, I will add a pinch of salt to the flour. I might also try a different sugar cookie dough recipe.12/01/09

5 stars
Sara
Delicious recipe, although, I agree, the cookies DO stick a lot to parchment paper, and even when you butter the cookie sheets well. Very time consuming to make them, and have them stick completely to the cookie sheet, and fall apart. I think if you finely crush the caramelized sugar first it may help. Double or triple the recipe, because it makes very few cookies with just one batch.10/02/09