Salted Caramel Linzer Cookies Recipe

I absolutely love this Salted Caramel Linzer Cookies Recipe because it strikes the perfect balance between buttery, tender cookie dough and that rich, gooey salted caramel filling. When I first tried these cookies, the combination of sweet and salty was so addictive that I found myself sneaking bites long before the batch was complete. They’re a fun twist on the classic Linzer cookie and work beautifully for holiday treats or anytime you want something a little special in your cookie jar.

You’ll find that the salted caramel adds a luxurious depth, elevating this straightforward Linzer cookie into something memorable and indulgent. Whether you’re baking for a crowd or just treating yourself, this recipe is fantastically reliable—and I’ve got loads of tips to make sure your cookies come out perfectly every time.

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Ingredients You’ll Need

This Salted Caramel Linzer Cookies Recipe uses everyday ingredients, each contributing to the cookie’s delicate texture and the caramel’s rich flavor. I recommend using high-quality butter and fresh eggs to get the best result—trust me, it makes a difference you’ll notice!

• Unsalted Butter: I like using room temperature butter for easier mixing and smooth dough consistency.
• White Granulated Sugar: This gives the cookies their classic sweetness and helps with browning.
• Kosher Salt: Essential to balance sweetness and bring out flavor without being overpowering.
• Vanilla Extract: Adds a warm, inviting fragrance that pairs beautifully with caramel.
• Egg & Egg Yolk: Eggs enrich the dough, making it tender and helping it bind together.
• All-Purpose Flour: The backbone of the dough, providing structure while keeping things soft.
• Sugar (for caramel): Use white sugar to get a nice, clear caramel color and deep flavor.
• Water (for caramel): Helps dissolve sugar and controls the caramelization process.
• Heavy Cream: Key for making the salted caramel creamy and smooth.
• Flaky Sea Salt: Sprinkling it on top of the caramel adds that irresistible crunch and pops of flavor.

Variations

I love encouraging you to make this Salted Caramel Linzer Cookies Recipe your own. Changing small things like shapes or adding spices can make the experience fresh and exciting every time you bake them.

• Spiced Twist: I’ve added a pinch of cinnamon or cardamom to the dough before, which brings a cozy warmth that’s perfect for fall or winter gatherings.
• Nutty Addition: You can fold in finely chopped toasted nuts like almonds or pecans for added crunch and flavor contrast.
• Different Fillings: While salted caramel is my favorite, raspberry jam or chocolate ganache work beautifully if you want to switch it up for variety.
• Gluten-Free Option: Try swapping with a 1:1 gluten-free flour blend—I’ve found it holds up well, though the texture changes slightly.

How to Make Salted Caramel Linzer Cookies Recipe

Step 1: Whip Up The Cookie Dough

Start by beating the room-temperature butter, sugar, and salt until the mixture looks light and fluffy—about 3 minutes in a stand mixer. It’s important to get that creamy texture because it helps give the cookies a tender yet sturdy crumb. Then, add in the egg, egg yolk, and vanilla, mixing just until combined. Gradually incorporate the flour in two parts—it’s tempting to toss it all in at once, but adding it in batches makes for a smoother, less tough dough.

Step 2: Chill and Roll Your Dough

Once your dough is mixed, divide it into two discs and wrap them tightly in plastic wrap. I usually chill mine for at least an hour—although, if you can wait three, it makes the rolling and cutting so much easier. When you’re ready to roll, place the dough between two parchment sheets and carefully roll it out to about 1/8-inch thick. For the cleanest cut cookies, pop the sheet onto a baking tray and freeze for 5 minutes—it keeps the edges sharp when you stamp out your cookie shapes.

Step 3: Cut and Bake the Cookies

Use your favorite cookie cutter to stamp out shapes—half the cookies should have a smaller shape cut out of the center to create the classic Linzer “window.” I’ve found small round cutters or a piping tip can make this step easier. Arrange your cookies on the baking sheet with about an inch between them because they spread slightly. Bake each batch at 350°F for 8 to 10 minutes, keeping an eye out for light golden edges—this means they’re perfectly baked.

Step 4: Make the Salted Caramel Filling

While the cookies bake and cool, it’s time to make the salted caramel—a showstopper here. Combine sugar and water over medium-low heat until sugar dissolves, then crank up the heat to let it caramelize to a beautiful golden brown. The timing can be tricky; I always watch closely because it can shift from perfect to burnt quickly. Once the color is right, whisk in butter, then cream—expect some foaming, but don’t worry, it’ll smooth out with stirring. Finish with vanilla, and remember it thickens as it cools, so wait to assemble until it’s warm but pourable.

Step 5: Assemble and Decorate

Dust the cookie tops (with holes) generously with powdered sugar. Flip the cookie bottoms over and spoon a small amount of salted caramel onto each, topping it with a tiny pinch of flaky sea salt to boost that irresistible flavor. Then sandwich the cookies together gently. These keep well for a few days in an airtight container, though honestly, I haven’t had any leftovers for long!

How to Serve Salted Caramel Linzer Cookies Recipe

Garnishes

I always dust the tops with powdered sugar to add that pretty snowy effect, plus a little flaky sea salt on the caramel side—not just for looks but also for that perfect sweet-salty punch that keeps everyone coming back for more.

Side Dishes

These cookies pair wonderfully with a hot cup of coffee or tea—the rich caramel tastes fantastic with anything slightly bitter to balance it out. For special occasions, I’ve served them alongside vanilla ice cream or a smooth chocolate mousse for an indulgent dessert spread.

Creative Ways to Present

For gatherings, I like arranging these cookies on a rustic wooden platter with fresh flowers and a few sprigs of rosemary to give a natural, inviting look. Gift-ready boxes tied with pink ribbon are another personal favorite—I’ve found the recipient always lights up seeing these inside.

Make Ahead and Storage

Storing Leftovers

Keep your assembled cookies in an airtight container at room temperature for up to three days. I’ve found that storing them flat and in a single layer helps keep the caramel from squishing and the cookies from breaking.

Freezing

You can freeze unbaked dough discs wrapped in plastic wrap for up to 2 months. When ready, thaw in the fridge overnight, then roll and bake as usual. Baked cookies can also be frozen, but I prefer freezing dough so cookies taste just-baked.

Reheating

If the caramel firms up after storage, gently warm the cookies for a few seconds in the microwave—just enough to soften the caramel without melting the powdered sugar topping. This way, they taste fresh and gooey again.

FAQs

Final Thoughts

Making these Salted Caramel Linzer Cookies Recipe is one of those joyful baking experiences that I love to share with friends. They look stunning, taste exceptional, and bring a little extra magic to any moment. I genuinely think you’ll find this recipe becomes a go-to in your kitchen, just like it did in mine. So grab your mixing bowl, and let’s get baking—you won’t regret it!

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