Description
Delight in these Salted Caramel Linzer Cookies featuring a buttery, tender cookie base paired with luscious homemade salted caramel. Perfectly dusted with powdered sugar and a touch of flaky sea salt for a sophisticated finish, these cookies are an indulgent treat ideal for any special occasion or holiday dessert table.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, at room temperature
- 1 cup white granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 1/2 cups all-purpose flour
Salted Caramel:
- 1 1/3 cup white sugar
- 2/3 cup water
- 2 tablespoons unsalted butter, at room temperature
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- Flaky sea salt, for garnish
Instructions
- Make the Cookies: In the bowl of a stand-up mixer, beat the butter, sugar, and kosher salt until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract, beating just until combined. Gradually add the flour in two batches, mixing each until fully incorporated. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour, preferably 3 hours, to firm up the dough.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Remove one disc of dough from the fridge and let it sit for about 10 minutes to soften slightly if very cold. Roll the dough between two parchment sheets to about 1/8-inch thickness. Chill the rolled dough on a baking sheet in the freezer for 5 minutes to firm it up for easier cutting.
- Cut the Cookies: Using cookie cutters, stamp out shapes from the chilled dough. Ensure half have a cut-out center for the Linzer style. Arrange cookies on baking sheets, spaced about 1 inch apart. Re-roll scraps to cut more cookies. Repeat with the second disc of dough.
- Bake the Cookies: Bake each baking sheet for 8 to 10 minutes or until the edges are lightly golden. Cool the cookies on the baking sheet briefly, then transfer them to a wire rack to cool completely.
- Make the Salted Caramel: In a medium saucepan over medium-low heat, combine sugar and water. Stir until sugar dissolves completely. Increase heat to high and cook without stirring for about 5 minutes until the mixture transitions from clear to light golden brown, then lower heat slightly and continue cooking until a deeper golden brown. Remove from heat, whisk in butter until melted and foaming, then carefully stir in heavy cream—mixture will foam and may seize, continue stirring over low heat until smooth. Stir in vanilla and let cool to medium temperature; caramel will thicken as it cools.
- Decorate the Cookies: Place the cookie tops (with center cut-outs) on a rack and dust generously with powdered sugar. Flip the cookie bottoms over and spread about one teaspoon of salted caramel onto each. Sprinkle lightly with flaky sea salt. Sandwich the cookie tops onto the bottoms to form sandwiches. Store assembled cookies in an airtight container for up to 3 days.
Notes
- Make dough ahead: Prepare the cookie dough a day in advance to simplify baking day.
- Make cookies in advance: Bake cookies first and assemble with caramel the following day to save time.
- Choose simple shapes: Stars or circles work best to avoid breaking during cutting and baking.
- Use a small round cutter or piping tip to create the cut-out centers for the Linzer cookie tops.
- If caramel thickens too much, warm it gently in the microwave for 10 seconds to make it pourable before decorating.
Nutrition
- Serving Size: 24g
- Calories: 223
- Sugar: 19g
- Sodium: 29mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 32mg
