Caramel Sugar Cookies
Caramel Sugar Cookies are rich, buttery treats with a hint of caramel flavor, perfect for those who love sweet, crispy cookies. Their delightful crunch and caramel notes make them ideal for dessert platters or afternoon tea. A crowd-pleaser for cookie lovers of all ages.
Ingredients
Instructions
- Cream shortening and sugars together until well combined.
- Add beaten eggs and vanilla extract, mix thoroughly.
- Add cake flour, salt, and baking soda to the mixture, and stir until just combined.
- Preheat oven to 350°F (175°C).
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 15 minutes or until cookies are golden brown.
- Remove from oven and cool on wire racks.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of shortening. You can substitute one cup of shortening with 3/4 cup of unsweetened applesauce for a lighter version. Ensure the eggs are at room temperature for better emulsification. If you prefer a chewier texture, refrigerate the dough for 30 minutes before baking.
Serving Suggestions
These caramel sugar cookies are delicious on their own but pair beautifully with a glass of milk or a cup of coffee. For a fun twist, serve them alongside a scoop of vanilla ice cream for a delightful dessert. They also make a sweet addition to holiday cookie platters or as a treat for gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. To maintain their softness, you can add a slice of bread to the container. If you want to reheat them, place them in a microwave for 5-10 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Sugar Cookies contains roughly 271 calories, with 4g protein, 42g carbohydrates, and 9g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be slightly denser. If using all-purpose flour, consider sifting it before measuring to achieve a lighter cookie. Cake flour provides a softer, more tender crumb, so you may want to adjust the ratios slightly.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and slightly soft in the center. They will continue to firm up as they cool on the baking sheet. Avoid overbaking to keep them chewy and moist.
Can I freeze the cookie dough?
Absolutely! You can freeze the dough by wrapping it tightly in plastic wrap and placing it in an airtight container. It can be frozen for up to three months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).