These Caramel Frosted Sugar Cookies are irresistible. Chewy sugar cookies with a no-chill dough topped with a sweet and salty caramel frosting!
If you love baking, our cut out sugar cookies need to on your list! Top them with homemade sugar cookie frosting for a sweet holiday treat.
Table of Contents
Why this Cookie is Best
When it comes to sugar cookies, there are so many things to consider.
- Do you want the kind that your roll out and make shapes?
- Are you more interested in a chewy cookie?
- How much time do you want to spend baking cookies?
You may remember last month I shared this delicious Frosted Sugar Cookies recipe. Chewy cookie perfection. Topped with a sweet pink vanilla frosting!
Well, today I’m back with that same cookie but a decadent Caramel Frosting instead! Are you ready?
Love pink frosting? These sugar cookie bites are so fun and easy too!
How to make Caramel Frosting
In a large mixing bowl, combine the softened butter with the caramel sauce. I used store bought ice cream topping, but you can use homemade caramel sauce if you prefer. Also add the powdered sugar and beat until fluffy, about 3-4 minutes.
Depending on the brand of caramel sauce, you may need to add in a tablespoon or two of milk to make it creamy. Some caramel sauces are thicker than others.
Spread frosting on each cookie and sprinkle a pinch of coarse seas salt, if desired. We love the sweet and salty caramel flavor!
Recipe FAQs
Chilling the dough is NOT necessary for my soft and chewy sugar cookie recipe.
Absolutely! I would add 1-2 tsp of your favorite flavoring to give new life to these cookies. My favorites would be lemon or almond extracts.
These sugar cookies should be kept at room temperature in an airtight container for best flavor and texture. Once the icing has firmed, you can stack them with a sheet of wax paper (or parchment paper between layers.
Absolutely. I prefer to freeze the cookies AFTER baking, but before frosting them. That way the texture of the frosting doesn’t change in the freezer. Once you thaw the cookies (overnight at room temperature) you can apply a fresh icing to them!
Caramel Frosted Sugar Cookies
Ingredients
FOR THE COOKIES
- 1 cup unsalted butter softened
- ¾ cup vegetable oil
- 1 ½ cup granulated sugar divided
- ¾ cup powdered sugar
- 2 Tablespoons water
- 2 large eggs
- 5 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon kosher salt
FOR THE ICING
- ½ cup unsalted butter softened
- ½ cup caramel sauce ice cream topping
- 4 cups powdered sugar
- 2 Tablespoons coarse sea salt for garnish, optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine 1/4 cup granulated sugar and a pinch of kosher salt. Set aside.
- In a large mixing bowl, beat butter, vegetable oil, 1 1/4 cup granulated sugar, powdered sugar, water, and eggs until combined. Slowly add in flour, baking soda, cream of tartar, and salt. Mix until blended.
- Dough may be slightly crumbly, but not sticky. Using a 2 Tbsp cookie scoop, spoon a dough ball and roll it in your hands. Then roll dough ball in sugar and salt bowl. Place on cookie sheet.
- Using a glass with a flat bottom, dip glass in sugar bowl, then press on top of cookie. Flatten cookie so that the dough spills out over the sides of the glass to create a lip (for the icing). Repeat for all dough balls.
- Bake cookies for 8-10 minutes. Remove and cool completely on wire rack.
- For the icing, beat together the butter, caramel sauce, and powdered sugar for 3-4 minutes. Add up to 2 Tbsp milk, if needed to create an icing that is thick, but not runny or TOO thick.
- Spread icing over cooled cookies. ENJOY.
Notes
A: Chilling the dough is NOT necessary for my soft and chewy sugar cookie recipe. Q: Can I add flavoring to the dough?
A: Absolutely! I would add 1-2 tsp of your favorite flavoring to give new life to these cookies. My favorites would be lemon or almond extracts. Q: How do I store sugar cookies?
A: These sugar cookies should be kept at room temperature in an airtight container for best flavor and texture. Once the icing has firmed, you can stack them with a sheet of wax paper (or parchment paper between layers. Q: Can I freeze sugar cookies?
A: Absolutely. I prefer to freeze the cookies AFTER baking, but before frosting them. That way the texture of the frosting doesn’t change in the freezer. Once you thaw the cookies (overnight at room temperature) you can apply a fresh icing to them!
My kids love these so much- Thank you!
These are so good! Thank you so much!
How have I never made caramel frosting before now?!?! AH-MAZ-ING!!!
These are amazing! These are always a crowd pleaser!
Caramel frosting? That is just genius!
Love caramel and love sugar cookies, the combination must be amazing!
These cookies are awesome! Love that you don’t have to chill the dough!!