Shortbread Cookies with Salted Caramel
- Total Time: 50 minutes
- Yield: 24 cookies
Description
Buttery crisp shortbread cookies topped with a rich caramel layer and a sprinkle of sea salt for a perfect sweet and salty treat.
Ingredients
Ingredients for the cookies:
- 8 oz (225 g), 2 sticks butter
- 1/2 cup (120 ml) Cane Sugar
- 2 tsp vanilla bean paste or 1 vanilla bean split in half and beans scraped out (you can also use 2 tsp vanilla extract)
- 2 cups (480 ml) all purpose flour
Ingredients for the caramel:
- 1/2 cup (115 g) butter
- 1/2 cup (120 ml) Dark Brown Sugar
- 2 tbsp Cane Sugar
- 1/3 cup (80 ml) corn syrup
- 1/4 cup (60 ml) heavy cream
- 1 tsp vanilla
- flaky sea salt, such as Maldon
Instructions
Directions for the cookies:
- Preheat oven to 350°F. Line two sheet pans with parchment paper. Set aside.
- In the bowl of an electric mixer, beat butter and sugar till soft and fluffy. Add salt and vanilla bean paste (or vanilla extract) and mix for a few seconds to combine.
- Add flour and mix for 1-2 minutes, until large crumbs form. Pour mixture out on to a work surface and knead several times until a smooth ball forms.
- Scoop up small balls of dough, about 2 tbsp each. Roll each ball between the palms of your hands till you form smooth, round circles. Place dough balls on prepared cookie sheets, spacing 2 inches apart.
- Flatten each ball with a flat-bottomed glass to a disk about 1/2 inch thick.
- Make an indention, about 1/2 inch in diameter in the center of each dough disk. Use any round-ended utensil to make the indentions, such as the end of a wooden spoon or ice cream scoop.
- Place sheet pans with prepared cookies in the refrigerator for 15-20 minutes before baking. This will keep them from spreading out too much.
- Bake for 15-18 minutes or until beginning to turn golden at bottom edges.
- Remove to a wire cooling rack.
- Fill the center of each cookie with a generous rounded tsp of the caramel mixture.
- Sprinkle lightly with flaky sea salt. Allow to cool and “set” for at least an hour before serving.
Directions for the caramel:
- Combine the butter, brown sugar, cane sugar, corn syrup and heavy cream. Bring to a boil stirring till dissolved.
- Reduce heat to a steady simmer and cook, stirring occasionally until mixture reaches 220°F* on a candy thermometer. Remove from heat and add vanilla. Stir well until smooth and bubbles disappear.
Notes
- Store the cookies in an airtight container at room temperature for up to 5 days.
- You can substitute vanilla extract for vanilla bean paste if needed.
- For a more intense flavor, use a high-quality caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 75
- Fat: 9
- Carbohydrates: 18
- Fiber: 0
- Protein: 1
- Cholesterol: 25
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Frequently Asked Questions
Why do the cookies need to go in the refrigerator before baking?
Chilling the formed dough disks for 15–20 minutes keeps them from spreading out too much during baking. This step is key to getting the thick, defined shortbread shape with a clean indentation for the caramel.
Do I need a candy thermometer for the caramel?
Yes — cook the caramel to exactly 220°F on a candy thermometer before removing from heat and stirring in the vanilla. Without it, it is hard to judge when the caramel reaches the right consistency.
Can I use vanilla extract instead of vanilla bean paste?
Yes. Use 2 tsp of vanilla extract as a direct substitute for 2 tsp of vanilla bean paste (or one whole vanilla bean scraped) in the shortbread dough.
How long do the finished cookies keep?
Store them in an airtight container at room temperature for up to 5 days. Allow at least 1 hour after filling with caramel for it to set before storing or serving.
