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.
So yummy!! Easy to make. My family loved them!!
Does the frosting set up so I can put in containers and freeze?
The frosting will crust if left out long enough, but the caramel will stay sticky. I would suggest freezing without the caramel drizzle and then adding it right before serving.
These are so delish. I had guests for dinner and they raved about these cookies. My family loved them too. They are impressive looking too🙌
Will they hold up with a 1-to-1 gluten-free flour?
Yes, a 1:1 replacement like King Arthur will work great!