SALTED CARAMEL COOKIES
Steps:
- Gather the ingredients. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, cream together the brown sugar and butter until light and fluffy.
- Add the egg and vanilla extract and mix well to combine.
- In another bowl, stir together the flour, baking soda, and table salt.
- Mix the dry ingredients into the butter mixture.
- Cover and refrigerate the dough for at least 1 hour. When ready to bake, preheat the oven to 375 F.
- Roll the dough into 1-inch balls and place on the prepared baking sheets about 1 inch apart. Bake for about 10 minutes or until golden brown.
- Cool completely on a wire rack.
- Meanwhile, place the unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir and continue to microwave in 15-second intervals until melted and smooth.
- Drizzle the melted caramel over each cookie. If the caramel begins to thicken as you work, microwave again in 15-second increments.
- Sprinkle with flaky sea salt. Cool at room temperature until the caramel sets. Enjoy.
Nutrition Facts : Calories 97 kcal, Carbohydrate 14 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 97 mg, Sugar 8 g, Fat 4 g, UnsaturatedFat 0 g
GINGER-MOLASSES COOKIES
Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
- In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
- Add dry ingredients all at once, and mix on low speed until just incorporated.
- Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
- Heat oven to 325 degrees.
- Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 19 grams, TransFat 0 grams
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