Overnight Caramel Cookies
Overnight caramel cookies are tender, sweet treats with a rich caramel flavor, perfect for baking ahead. Ideal for gatherings or a delightful snack with coffee.
Ingredients
Instructions
- Mix flour, sugar, salt, soda, and cream of tartar.
- Melt shortening and let it cool; then add to the mixture.
- Beat eggs and mix well; add vanilla and mix thoroughly.
- Form dough into four or five rolls and refrigerate overnight.
- Slice the dough and bake at 350°F until golden brown, placing them on an ungreased cookie sheet.
Tips & Substitutions
For a lighter texture, sift the cake flour before measuring. If you need a substitute for shortening, consider using unsalted butter or coconut oil, adjusting for the different melting points. The dough can also be flavored with spices like cinnamon or nutmeg for a unique twist. For added richness, mix in chocolate chips or nuts before refrigerating the dough.
Serving Suggestions
These cookies are delightful on their own but pair beautifully with a scoop of ice cream or a drizzle of Heavenly Fudge Sauce for extra indulgence. Consider serving them alongside a cup of coffee or tea for a cozy afternoon treat. You can also sandwich them with caramel or chocolate frosting for a rich dessert experience.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a single layer, then transfer them to a freezer bag for up to three months. To reheat, simply warm them in a preheated oven at 300°F for about 5-7 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Overnight Caramel Cookies contains roughly 2555 calories, with 39g protein, 429g carbohydrates, and 8g fat. It is an excellent source of iron (192% of the Daily Value), potassium (106% of the Daily Value), and protein (78% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2051mg per serving (89% of the Daily Value).
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 in this recipe. However, the texture may be slightly denser. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour with cornstarch for every cup used.
What can I do if my dough is too sticky?
If your dough is sticky, try chilling it longer in the refrigerator. If it's still too difficult to handle, you can gradually incorporate a little more flour until it reaches a workable consistency. Just be cautious not to add too much, as it can affect the final texture.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just ensure it's well-wrapped to prevent it from drying out or absorbing odors from the fridge. You can also freeze the rolls for up to 3 months and bake them directly from the freezer.
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).