Caramel Sugar Cookies


The best sugar cookie you will ever eat.

I could wait no longer to try 3-2-1 cookies with dry caramelized sugar. Stella Parks should win a Nobel Prize for bringing this technique for making caramel without melting sugar to the world. Check it out, make some (go for at least four hour-dark), and then come back. I’ll wait.

These are called 3-2-1 cookies because they use three parts flour, two parts butter, and one sugar. They’re not too sweet and rather like Scottish shortbread in texture. Though in this case I pushed the sugar a little past just one part to yield a softer cookie. It’s a ratio thing, which I go on about at length elsewhere but will spare you here.

Kerrygold is the butter I hope to find in the afterlife, and it pushes the complexity of the roasted sugar to the fore. Crisp at the edges, soft and cakey in the middle. Oh, and dead simple to make. You’re welcome.

This recipe yields 20 1-tablespoon cookies.

Caramel Sugar Cookies
225g a/p flour
6g baking powder
100g unsalted butter, room temperature
50g salted Kerrygold butter, room temperature
90g caramel sugar (see technique here)
1 large egg
1 tsp vanilla

Preheat oven to 350º with rack positioned in the middle.

Dump everything but the egg into the bowl of a food processor and pulse to combine. Add egg and pulse until a cohesive ball forms. Scoop into a separate bowl, cover, and rest on counter for 20 minutes. This works just as well without a food processor, but incorporating the butter into the flour will take longer.

Line two cookie sheets with parchment paper and scoop level tablespoons two-inches apart. Bake one sheet at a time for 12 minutes or until edges are golden brown but centers still a little soft.

Cool completely on racks. Store for up to a week in an airtight container.

The dough can be made ahead and refrigerated for up to a week.

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