Salted Caramel Sugar Cookies

Let the baking season begin!  Thanksgiving is just around the corner!  Still looking for a new recipe to try out to impress your family and friends?  Look no further!  A soft sugar cookie recipe gets a little twist – with a big impact!  Here’s a recipe we know you’ll be “thankful” for. 

Soft Sugar Cookies
These soft sugar cookies can be eaten as they are, or dressed up with a salted caramel filling for an extra treat!
  1. 1 cup butter, softened
  2. 2 eggs
  3. 3/4 cup canola oil
  4. 1 1/4 cup sugar
  5. 3/4 cup powdered sugar
  6. 2 Tablespoons water
  7. 1/2 teaspoon cream of tartar
  8. 1 teaspoon salt
  9. 5 1/2 cups flour
  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl, combine flour, cream of tartar, and salt.
  3. In a large mixing bowl, cream together butter, canola oil, sugar, powdered sugar, and water. Add in the eggs.
  4. Slowly add in flour mixture until combined.
  5. Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately 3/8 inch to 1/2 inch. (If your dough is too soft to work with, refrigerate for 15 minutes.)
  6. Dust the surface of your dough and your cookie mold with flour. Press the mold into the dough just far enough down to fill the mold cavity. Remove your mold and cut out the cookie.
  7. Place your cookies on a cookie sheet lined with parchment paper.
  8. Chill your cookie sheet full of molded cookies about 30-60 minutes in the refrigerator.
  9. Take your cookie sheet out of the fridge and immediately place it on the center rack in oven. Bake for 8-10 minutes or until the bottoms are lightly brown. The cookies are soft, so do not over-bake.
  10. Cool on wire rack.
  1. Optional: Dress up your soft sugar cookies with a salted caramel filling! Just fill with caramel and a light sprinkling of sea salt and roll in crushed pretzels.
  2. This recipe works best with deeply carved springerle molds.
Springerle Joy Blog

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