Description
These Salted Caramel Linzer Cookies combine buttery, tender cookies with a luscious homemade salted caramel filling, perfect for a sophisticated and delightful treat. The cookies are lightly golden, with a classic linzer cut-out design dusted with powdered sugar and richly filled with a smooth salted caramel sauce topped with a pinch of flaky sea salt.
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 finishing
Instructions
- Make the Cookie Dough: In the bowl of a stand mixer, beat together the butter, sugar, and kosher salt until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract, mixing until combined. Gradually add the flour in two batches, mixing each thoroughly before adding more. Divide the dough into two discs, wrap in plastic, and chill in the fridge for at least 1 hour, ideally 3 hours for easier handling.
- Preheat Oven and Prepare Dough: Heat your oven to 350°F (175°C). Remove one disc of dough from the fridge and allow it to soften slightly for about 10 minutes if very cold. Place dough between two sheets of parchment paper and roll out to 1/8-inch thickness. Chill rolled dough on baking sheet in the freezer for 5 minutes to firm up for cutting.
- Cut and Bake Cookies: Using cookie cutters, cut shapes from the dough, ensuring half have a small center cutout for the linzer tops. Place cookies on baking sheets spaced about 1 inch apart, re-rolling scraps as needed. Bake each sheet for 8-10 minutes, until edges are lightly golden. Cool on baking sheet before transferring to a rack.
- Make Salted Caramel Sauce: In a medium saucepan over medium-low heat, dissolve sugar in water completely. Increase to high heat and cook 5 minutes until sugar transitions from clear to light golden brown; reduce heat slightly and continue until deep golden brown. Remove from heat and whisk in butter until melted. Slowly add heavy cream while stirring; mixture will foam. Cook gently over low heat until smooth and slightly thickened. Stir in vanilla and remove from heat to cool slightly.
- Assemble the Linzer Cookies: Place cookie tops (with cutouts) on a rack and dust liberally with powdered sugar. Spread about a scant teaspoon of salted caramel on the bottom halves of the cookies, sprinkle lightly with flaky sea salt, then sandwich with the tops. Cookies can be stored in an airtight container for up to 3 days.
Notes
- Make dough a day ahead to save time and improve texture.
- Store baked cookies separately from caramel filling and assemble right before serving for freshness.
- For cookie cutter centers, a small round cutter or a piping tip works well.
- Simple cookie shapes like stars or circles are recommended to avoid breakage.
- If caramel thickens too much, warm briefly in microwave until pourable again.
Nutrition
- Serving Size: 24g (1 cookie)
- Calories: 223 kcal
- Sugar: 19 g
- Sodium: 29 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 32 mg
