Salted Caramel Shortbread Cookies
Indulge in these sophisticated Salted Caramel Shortbread Cookies, featuring a delicate, melt-in-your-mouth buttery biscuit base finished with a luxurious dollop of rich caramel and a sprinkle of flaky sea salt. Perfect for holiday gifting or an elegant afternoon treat, these cookies offer a harmonious balance of sweet and savory flavors that are sure to impress any guest. Simple to prepare yet bakery-quality in taste, these cookies are a timeless confection for your collection.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 18 cookies
- Category: Deserts
- Method: Baking
- Cuisine: British-inspired
- Diet: Vegetarian
Ingredients
1 cup Unsalted butter, softened
1/2 cup Powdered sugar, sifted
1 tsp Vanilla extract
1/4 tsp Fine sea salt
2 cups All-purpose flour
1/2 cup Thick caramel sauce
1/2 tsp Flaky sea salt
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Cream the softened butter, powdered sugar, vanilla extract, and fine sea salt in a large mixing bowl until pale and fluffy.
Gradually add the all-purpose flour to the butter mixture, mixing on low speed until a dough forms.
Roll the dough into 18 uniform balls and arrange them on the prepared baking sheet.
Press a small indentation into the center of each dough ball using your thumb or a measuring spoon.
Bake for 15 minutes or until the edges turn a light golden brown.
Remove from the oven, gently re-press the center indentations if necessary, and fill each with a portion of the caramel sauce.
Sprinkle with flaky sea salt while the caramel is still warm and allow to cool completely before serving.
Notes
Ensure your butter is at true room temperature for the best texture. If the dough feels too soft to roll, refrigerate it for 15 minutes. Store in an airtight container at room temperature for up to 5 days.
Find it online: https://flavoornote.com/salted-caramel-shortbread-cookies/