Twisted Sugar Salted Caramel Sugar Cookie
Sweet & salty lovers, meet your dream cookie! This Twisted Sugar salted caramel sugar cookie copycat is SCRUMPTIOUS.
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Salted Caramel Sugar Cookie Recipe
Twisted Sugar is a drink & dessert shop that is famous for serving up deliciously thick and gourmet cookies. And in my opinion, their best creation is their salted caramel sugar cookie. After taking one bite, I was hooked and I knew I needed to make it my next Twisted Sugar copycat recipe. Let me tell you what we’re working with here.
This salted caramel cookie features a beautiful, thick sugar cookie base and is topped with caramel buttercream frosting, a drizzle of caramel AND flakey sea salt. It is, in a word, divine. If you’ve never been able to answer whether you’re team salty or team sweet, this salted caramel sugar cookie recipe is the solution – it’s a dessert that allows you to sit squarely on the fence with zero regrets.
Ingredients in Salted Caramel Sugar Cookies
- Salted butter – I always use salted butter! You can use unsalted and just add an extra pinch of butter to the dough.
- Granulated sugar – Just granulated sugar here so it can maintain it’s sugar cookie cred (that would be ruined by adding brown sugar).
- Eggs
- Vanilla extract
- Canola oil – This helps your cookie spread while baking and give the edge a buttery, crisp, melt-in-your-mouth texture.
- All-purpose flour
- Baking powder
Frosting
- Butter – Again, salted.
- Powdered sugar
- Heavy cream
- Clear vanilla extract – I use clear vanilla in the frosting to make the frosting stay a bright white color instead of a muddy white color. Aesthetics aren’t everything, but I like a pretty cookie.
- Caramel dip – I like the kind sold by the apples in the grocery store.
- Flakey sea salt
How to Make Twisted Sugar Salted Caramel Cookies
- Preheat the oven to 350° F. Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.
- Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil.
- Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
- Portion out the dough into 1/3 of a cup portions (a #12 scoop is perfect). Roll into a ball and then flatten slightly with the bottom of a drinking glass before baking.
- Bake at 350° F for 11-13 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
- Allow the cookies to cool completely on the pan.
- Once the cookies have cooled, make the frosting.
- To make the frosting, slowly cream the butter until smooth.
- Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
- Repeat the last step until all 4 1/2 cups of powdered sugar has been added.
- Add in the clear vanilla extract.
- Add more heavy cream to thin the frosting, if needed.
- Generously frost each cookie and drizzle the caramel on top and finish with flakey sea salt. Serve chilled.
How should I store this Twisted Sugar copycat recipe?
Store your cookies in an airtight container in the fridge for up to 5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.
What other variations of this cookie can I try?
Instead of topping with a caramel drizzle, you can also try drizzling with Nutella or Cookie Butter (um, yum).
Other Copycat Recipes to Try
Twisted Sugar Salted Caramel Sugar Cookies
Ingredients
- 1 1/2 cups salted butter
- 1 1/2 cups granulated sugar
- 3 eggs
- 3 tsp vanilla extract
- 1/4 cup canola oil
- 4 1/2 cups all-purpose flour
- 3 tsp baking powder
Frosting
- 3/4 cup salted butter
- 4 1/2 cups powdered sugar
- heavy cream
- 3 tsp clear vanilla extract
- caramel dip *like the kind sold by the apples in the grocery store
- flakey sea salt
Instructions
- Preheat the oven to 350° F. Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.
- Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil.Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
- Portion out the dough into 1/3 of a cup portions (a #12 scoop is perfect). Roll into a ball and then flatten slightly with the bottom of a drinking glass before baking.
- Bake at 350° F for 11-13 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
- Allow the cookies to cool completely on the pan.
- Once the cookies have cooled, make the frosting.
- To make the frosting, slowly cream the butter until smooth.
- Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
- Repeat the last step until all 4 1/2 cups of powdered sugar has been added.
- Add in the clear vanilla extract.
- Add more heavy cream to thin the frosting, if needed.
- Generously frost each cookie and drizzle the caramel on top and finish with flakey sea salt. Serve chilled.
