Cinnamon Sugar Cookies, Caramel Drizzle & Sea Salt

It’s a world of sweet treats on the blog this week, my loves! Not only is this an entry for The Food Blogger’s of Canada EatInEatOut 3rd annual cookie contest, but today is the reveal of the White Lights on Wednesday 2013 Christmas Cookie Recipe Swap! Note to self: No cookie swaps next year unless you’re prepared to balloon up like Violet Beauregarde.
 
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But seriously, so worth it. Especially when I found out which cookies I’d be making from my partner, Kyleigh @ Petite Chouette! Dudes. Prepare yourselves…. Are you ready….? Seriously – you’re gonna want to brace yourself here.
 
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Cinnamon sugar salted caramel cookies. O.M.G. Right???

Cookies

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.

Kyleigh is adorable, her blog is so sweet and her cookies are insane in the membrane. Not to mention surprisingly simple! Check her out. Then make her cookies. You want to.

Salted Caramel

Cinnamon Sugar Cookies, Dulce de Leche Drizzle & Sea Salt

Servings 24 cookies

Ingredients
  

  • 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!

Instructions
 

  • 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.
  • Eat.
Tried this recipe?Let us know how it was!
 
 
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