Vanilla Caramel Cookies
As the aroma of gratitude fills the air and the countdown to Thanksgiving begins, there's no better way to sweeten the season than with a batch of delightful Vanilla Caramel Cookies.
The perfect blend of vanilla and caramel notes create a symphony of sweetness that tantalizes the taste buds, leaving a lasting impression of pure bliss. It's not just a cookie; it's a divine symphony of flavors that will elevate your Thanksgiving dessert table to new heights.
May these Vanilla Caramel Cookies bring joy to your table and create sweet memories with your loved ones.
Serving Size: 12 Cookies
Ingredients
- 9 tablespoons butter
- 1 tablespoon cream (or whole milk)
- ½ cup granulated white sugar
- 1 tablespoon dark brown sugar
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350F.
- Combine the butter, cream, white and brown sugars, and vanilla in a saucepan and stir over a medium heat.
- Cook, stirring constantly until it begins to bubble.
- Allow to cook only about 30 seconds more, then remove from heat and allow to cool to a warm temp.
- Sift the flour and baking soda together, add to the cooled caramel mixture and stir well.
- Scoop mixture into balls, place on a line baking sheet, and press down with a floured glass, or a fork (or your thumb!).
- Bake for 15 minutes or until golden brown.
- Remove from oven and allow to cool on the baking sheet for a few minutes until easily removed.
- Cool on a wire rack.
Make sure to not let the mixed dough cool too much or it becomes crumbly and un-scoopable. You need to work fast so that it’s still pliable, and able to be scooped onto cookie sheets.
Cookies can be stored in a covered container in the refrigerator for up to 7 days.