Salted Caramel Shortbread Cookies
All Ingredients at room temperature
Serves: 24 cookies
  • Unsalted Butter 12 Tablespoons (168g)
  • Granulated Sugar ⅔ cup (133g)
  • Salt ½ teaspoon (3g)
  • Baking Powder ½ teaspoon (2.5g)
  • Eggs large 1 (50g)
  • Vanilla Extract 1 teaspoon
  • All Purpose Flour 1¾ Cups (225g)
  • 1 Recipe Carmel Sauce
  • Chocolate for drizzle *optional ¼ cup
  • Sea Salt *optional
  1. Preheat oven to 350° F
  2. Prepare the Carmel Sauce Recipe ahead of time, at least half a day to be sure it is gets thick enough to pipe into your cookies.
  3. Cream the butter and sugar until light and fluffy, about 4-5 minutes.
  4. Combine the egg and vanilla extract together, then add to the creamed butter mixture. Mix to incorporate well, and scrape the bottom and sides of the bowl with a spatula.
  5. Sift together the baking powder, salt and flour, then add all at once to the creamed mixture. Mix just until well blended.
  6. Scoop dough with a #100 cookie scoop onto a parchment lined sheet pan spacing about 1" apart
  7. Indent each cookie dough ball with your thumb.
  8. Bake for approximately 12-15 minutes or until light golden brown.
  9. Cool completely then pipe thickened caramel sauce into the indent of each cookie.
  10. Drizzle with more chocolate and a pinch of sea salt crystals on each one.
Store Cookies in an airtight container at room temperature for up to 1 weeks.
Freeze for up to 1 month
Recipe by Gretchen's Bakery at