Cinnamon sugar salted caramel cookies. O.M.G. Right???
Of course, like the ridiculous person that I am, I didn’t trust the cooking time and way over-cooked the first batch. These bad boys are gonna be soft when you pull them out. Be gentle. If you leave them in for 15 minutes – when they “seem” to be perfect – you’ll be munching hockey pucks. Which, if you’re a terrible Canadian like I am, isn’t a good thing; I hate hockey. So the second time around I did as Kyleigh told me and they were absolutely glorious. Cinnamon. Sugar. Salted. Caramel. Cookies.
I was also kind of afeared of making the caramel sauce (what the hell is wrong with me?? Cooking times, Canadianisms, irrational scaredy-pants)…. It’s something I’ve always wanted to do and if you got my newsletter this past week, you know I’ve developed a bit of a caramel fetish these days. So it was something I definitely wanted to roll in.
Cinnamon Sugar Cookies, Dulce de Leche Drizzle & Sea Salt
- 2 3/4 C All-Purpose Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 3 Tbsp Cinnamon
- 1 C Butter room temp.
- 1 1/2 C White Sugar
- 1 Pastured Egg room temp.
- 1 Tsp Pure Vanilla Extract
- 1 C Brown Sugar
- 1/2 Can of Sweetened Condensed Milk
- 4 Tbsp of Butter room temp.
- Few Pinches of Coarse Sea Salt Maldon worked amazingly!
- For the Cookies: Cream butter and sugar together until light and fluffy. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the sugar/butter mixture. It will be rather dry but don’t worry – it’ll all work out.
- Add the egg and vanilla, mix well to get the mixture doughy!
- Roll tablespoon sized portions in your hand to form balls. This is really important – don’t drop the hunks on the pan because it won’t cook the same. They have to be rolled to come out “cookie shaped”. Bake the cookies for 10 minutes at 350 degrees, or until golden brown as seen above.
- Place on a wire rack to cool.
- For the Drizzle: Mix sugar, butter and milk together until smooth, let simmer for 5-7 minutes over medium-heat, whisking constantly.
- Remove from heat and let stand to thicken.
- Using a piping bag or a warm knife, drizzle slowly, or quickly, on top of the cookies. Then while the caramel is still wet sprinkle with sea salt.