Salted Caramel Sugar Cookie

Salted Caramel Sugar Cookie

1 cup softened butter

3/4 cup vegetable oil

1 cup sugar

1/2 cup powdered sugar

1 tbsp. water

2 eggs

1/2 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

2 tsp. vanilla extract

1 1/2 cups whole wheat pastry flour + 3 1/2 cups all purpose flour 

OR just 5-5 1/2 cups all purpose flour

1/2 recipe vanilla butter cream HERE

1 can Dulce de leche

Kosher salt for garnish

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, extract, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)

In a small bowl, mix together 1/4 cup sugar and 1 tsp. kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 400 degree oven for 8 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Frost cooled cookies.

Frosting: In your piping bag, layer the frosting with the dulce de leche until your piping bag is full. Frost the cooked cookies and sprinkle with a pinch of kosher salt. Eat. Give some away to a friend. Eat more.