Description
Salted Caramel Linzer Cookies are a delightful twist on the classic Linzer cookie, featuring buttery, tender cookies sandwiched with rich, homemade salted caramel and finished with a dusting of powdered sugar and a pinch of flaky sea salt. Perfect for a sweet treat or gifting during the holidays, these cookies combine the nutty flavors of traditional Linzer cookies with the indulgent creaminess of salted caramel.
Ingredients
Units
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 topping
Instructions
- Make the Cookies: In the bowl of a stand-up mixer, add the butter, sugar, and salt. Beat until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract and beat until combined. Gradually add the flour in two batches, mixing well after each addition. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour, ideally 3 hours or overnight.
- Prepare to Bake: Preheat the oven to 350°F (175°C). Take one dough disc from the fridge and let it sit for 10 minutes if very cold. Roll the dough between two sheets of parchment to a 1/8-inch thickness. Chill the rolled dough on the parchment on a baking sheet in the freezer for 5 minutes to firm up.
- Cut the Cookies: Use cookie cutters to stamp out cookie shapes. For half the cookies, cut out a smaller shape in the center to create the Linzer top. Place cookies on a baking sheet spacing about 1 inch apart. Re-roll scraps for additional cookies and repeat with the second dough disc.
- Bake the Cookies: Bake one baking sheet at a time for 8 to 10 minutes, until the edges are lightly golden. Allow cookies to cool on the baking sheet before transferring to a wire rack. Repeat for remaining cookies.
- 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 color changes from clear to light golden. Reduce heat slightly and continue cooking until deep golden brown. Remove from heat and whisk in butter until melted. Slowly add heavy cream while whisking; mixture will foam and may seize but keep stirring over low heat until smooth. Stir in vanilla extract. Let caramel cool slightly to thicken.
- Decorate the Cookies: Dust the cookie tops (with centers cut out) generously with powdered sugar. Spread about one scant teaspoon of salted caramel on the underside of the cookie bottoms (solid cookies), sprinkle with a pinch of flaky sea salt, then sandwich with the powdered sugar-topped cookie. Repeat for all cookies.
- Storage: Store the assembled cookies in an airtight container for up to 3 days.
Notes
- You can prepare the dough a day in advance to save time on baking day.
- If you bake cookies ahead of time, store them in an airtight container and assemble the next day.
- Choose simple cookie shapes like circles or stars to avoid detailed cutters getting damaged during stamping.
- A small round cutter or a piping tip works well to cut out the centers on the top cookies.
- To keep caramel pourable for decorating, warm it briefly in the microwave for 10 seconds if it cools too much.
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
