Description
These Salted Caramel Linzer Cookies are a delightful twist on the classic Linzer cookie, featuring buttery, tender cookies sandwiched with a rich, homemade salted caramel filling. Perfect for festive occasions or any time you crave a sweet and slightly salty treat. The cookies have a delicate texture with a hint of vanilla, while the salted caramel adds a luscious depth complemented by a sprinkle of flaky sea salt.
Ingredients
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 sprinkling
Instructions
- Make the Cookie Dough: In the bowl of a stand mixer, beat the butter, sugar, and kosher salt together until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract; beat just until combined. Gradually add the flour in two batches, blending well after each addition until a soft dough forms. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour, ideally 3 hours.
- Prepare to Bake: Preheat oven to 350°F (175°C). Remove one disc of dough from the fridge and let it warm slightly for about 10 minutes if very cold. Sandwich the dough between two sheets of parchment paper and roll out to 1/8-inch thickness. Chill the rolled dough in the freezer for 5 minutes to firm up for clean cuts.
- Cut and Bake Cookies: Use a cookie cutter to stamp out cookies. Make sure half of them have a center cut-out to create the Linzer effect. Arrange cookies on a baking sheet spaced about 1 inch apart. Re-roll scraps to maximize cookie yield. Bake for 8-10 minutes or until edges start to turn lightly golden. Let cookies cool on the baking sheet before transferring to a wire rack.
- Make the Salted Caramel: In a medium saucepan over medium-low heat, dissolve sugar in water completely. Increase heat to high and cook without stirring, until the sugar changes from clear to light golden brown, about 5 minutes. Lower heat slightly, continue cooking until a golden brown color develops. Remove from heat and whisk in butter until melted. Slowly add heavy cream while stirring, being cautious as mixture will foam. Return to low heat briefly to darken caramel if desired, then stir in vanilla extract. Cool slightly to thicken.
- Assemble the Cookies: Dust the cookie tops (with center cut-outs) liberally with powdered sugar. On the flat side of the cookie bottoms, spread about a scant teaspoon of salted caramel and sprinkle a tiny pinch of flaky sea salt on top. Sandwich each top cookie over the caramel layer to form sandwiches. Store assembled cookies in an airtight container; they last up to 3 days.
Notes
- Make-ahead tip: Prepare the cookie dough a day in advance to save time on baking day.
- Cookie shapes: Opt for simple shapes like stars or circles for best results; complicated cutters can damage dough.
- If salted caramel becomes too firm, gently warm in the microwave for 10 seconds to soften to a pourable consistency for easier spreading.
- Ensure the cookie dough is very cold when cutting out shapes to retain clean edges and prevent spreading.
Nutrition
- Serving Size: 24g (1 cookie)
- 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
