Salted Caramel Linzer Cookies Recipe

I absolutely love this Salted Caramel Linzer Cookies Recipe because it takes a classic nutty, buttery Linzer cookie concept and gives it a modern twist with luscious salted caramel. When you bite into one, you get the perfect dance of crisp, tender cookie and a smooth, rich caramel center finished with just the right pinch of flaky sea salt. It’s a crowd-pleaser that works great for holidays, special occasions, or whenever you want to impress friends with homemade elegance.

I’ve made these cookies for everything from cozy winter afternoons to birthday treats, and honestly, they never fail to deliver. Once you try my Salted Caramel Linzer Cookies Recipe, you’ll discover a new favorite for your cookie jar that’s as fun to make as it is delicious to eat. Plus, the recipe is approachable, and I’ll share all my tips so you get it just right on your first try!

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Ingredients You’ll Need

Everything in this Salted Caramel Linzer Cookies Recipe works together to create a harmonious balance of buttery cookie and luscious caramel. I always recommend using good quality ingredients for best results, including real vanilla and fresh butter.

• Unsalted Butter: Room temperature is key for easy creaming and a smooth dough.
• White Granulated Sugar: Adds sweetness and helps with the cookie’s tender texture.
• Kosher Salt: Enhances flavors in both the dough and caramel.
• Vanilla Extract: Pure vanilla brings warmth and depth.
• Large Egg & Egg Yolk: Provide richness and help bind the dough.
• All-Purpose Flour: The base structure for the cookies, ensuring they’re sturdy yet tender.
• White Sugar (for caramel): The foundation of that golden caramel magic.
• Water: Needed to dissolve the sugar for caramelizing.
• Heavy Cream: Makes the caramel silky and creamy.
• Flaky Sea Salt: The final flourish that sets off the sweet caramel beautifully.

Variations

I like to switch things up depending on the season or occasion. You can add a little spice, play with different shapes, or even swap the caramel for fruit jam to make it your own. This Salted Caramel Linzer Cookies Recipe is quite forgiving and versatile, so don’t be afraid to get creative!

• Use Jam Instead of Caramel: I once swapped salted caramel for raspberry jam, and my family loved how fresh and tart the cookies tasted that way.
• Add Cinnamon or Nutmeg: When I want a cozy fall vibe, a pinch of warm spices in the dough changes the whole mood.
• Gluten-Free Version: I’ve had luck replacing all-purpose flour with a gluten-free combo — just chill the dough longer before rolling.

How to Make Salted Caramel Linzer Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating the room temperature butter with sugar and salt until it’s light and fluffy, about 3 minutes. This step is critical because it creates air pockets that make the cookies tender but still give them structure. Don’t rush it — I’ve learned the hard way that under-creaming can result in dense cookies.

Step 2: Add Eggs and Vanilla

Next, beat in the egg, egg yolk, and vanilla extract until just combined. The extra egg yolk adds richness without making the dough too wet. This part is quick — just mix until you don’t see streaks of egg.

Step 3: Fold in the Flour

Add the flour in two batches, mixing gently after each addition. Overmixing here will make your cookies tough, so I stop as soon as the dough comes together. The dough will be soft, so don’t worry—it’s meant to be that way!

Step 4: Chill the Dough

Divide the dough into two discs, wrap them in plastic, and chill in the fridge for at least one hour (three hours is even better). Chilling solidifies the butters and makes rolling out so much easier. When I’m in a hurry, I pop them in the freezer for 20 minutes — just watch so they don’t get too hard.

Step 5: Roll and Cut Cookies

Preheat your oven to 350°F. Roll the chilled dough out between parchment sheets to about 1/8 inch thick. I like to put the rolled dough in the freezer for 5 minutes before cutting—it keeps the shape crisp and prevents spreading. Cut out your shapes, making sure half of them have a small shape cut out of the center for that classic Linzer look. Put your scraps back together and re-roll once for more cookies.

Step 6: Bake Until Lightly Golden

Bake on a parchment-lined sheet for 8 to 10 minutes until the edges begin to turn a light golden color. Don’t overbake! The cookies should be firm but tender. Let them cool on the sheet a bit before transferring to a wire rack. Baking one sheet at a time helps keep the heat consistent.

Step 7: Make the Salted Caramel

In a saucepan over medium-low heat, dissolve sugar and water completely, then crank the heat to high. Watch closely as it cooks from clear to light golden, then to a deeper golden brown — this takes about 5 minutes. After reaching that perfect golden hue, reduce heat slightly and cook a bit more for richness.

Stir in butter until it melts, then pour in heavy cream — expect some foaming, but keep stirring over low heat till the mixture is totally smooth. Add vanilla for extra flavor, then remove from heat. Let it cool slightly to thicken; if it gets too cool and thick to spread, warm it briefly in the microwave.

Step 8: Assemble the Cookies

Dust the cookie tops (with the cut-out centers) generously with powdered sugar. Flip the cookie bottoms over and spread about a teaspoon of the salted caramel onto each, topping with a tiny pinch of flaky sea salt. Sandwich the cookies together gently so the caramel doesn’t spill out. These cookies keep well in an airtight container for about 3 days.

How to Serve Salted Caramel Linzer Cookies Recipe

Garnishes

I love to dust the tops with powdered sugar for that pretty snow-kissed look. Sometimes, I sprinkle a little extra flaky sea salt right before serving to amp up that sweet-salty contrast. It’s simple but makes these cookies look as special as they taste.

Side Dishes

These cookies pair beautifully with a warm cup of coffee or tea — the caramel and buttery cookie flavors complement beverages like chai or espresso especially well. For a party, I like serving them alongside a mild butter cheese or fresh fruit to balance the sweetness.

Creative Ways to Present

For special occasions, I arrange these Salted Caramel Linzer Cookies Recipe treats on a tiered cake stand with sprigs of fresh rosemary or edible flowers for a rustic elegant vibe. Wrapping individual cookies in parchment tied with twine also makes a charming gift idea!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container layered with parchment paper to preserve their texture and prevent sticking. They hold up well at room temperature for up to three days, but honestly, they rarely last that long in my house!

Freezing

I’ve frozen both the cookie dough and the baked cookies successfully. For dough, wrap tightly and freeze up to a month; thaw overnight before rolling. Baked cookies freeze well in airtight containers for up to two weeks — just thaw at room temp when you’re ready to enjoy.

Reheating

To refresh frozen baked cookies, I pop them in a warm oven (about 300°F) for 5 minutes to regain their crispness without melting the caramel. Avoid microwaving as it can make them soft or cause the caramel to get too runny.

FAQs

Final Thoughts

This Salted Caramel Linzer Cookies Recipe holds a special place in my heart because it blends nostalgia with a fresh, indulgent twist. I love serving these when friends come over because they always spark joy and compliments. Give it a try—I’m confident you’ll love how they turn out, whether you’re a Linzer cookie newbie or a seasoned baker like me!

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