Twisted Sugar Salted Caramel Sugar Cookies

• servings: 15 servings
• active time: 20 minutes
• total time: 33 minutes

Ingredients

1 1/2 cups salted butter

1 1/2 cups granulated sugar

3 eggs

3 tsp vanilla extract

1/4 cup canola oil

4 1/2 cups all-purpose flour

3 tsp baking powder

3/4 cup salted butter

4 1/2 cups powdered sugar

heavy cream

3 tsp clear vanilla extract

caramel dip (*like the kind sold by the apples in the grocery store)

flakey sea salt

Directions

Preheat the oven to 350° F. Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.

Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.

Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil.Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.

Portion out the dough into 1/3 of a cup portions (a #12 scoop is perfect). Roll into a ball and then flatten slightly with the bottom of a drinking glass before baking.

Bake at 350° F for 11-13 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.

Allow the cookies to cool completely on the pan.

Once the cookies have cooled, make the frosting.

To make the frosting, slowly cream the butter until smooth.

Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.

Repeat the last step until all 4 1/2 cups of powdered sugar has been added.

Add in the clear vanilla extract.

Add more heavy cream to thin the frosting, if needed.

Generously frost each cookie and drizzle the caramel on top and finish with flakey sea salt. Serve chilled.

Nutrition

• Calories: 646 kcal
• Total Fat: 33 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 106 mg
• Sodium: 318 mg
• Total Carbohydrate: 85 g
• Dietary Fiber: 1 g
• Total Sugars: 55 g
• Protein: 5 g