Salted Caramel Sugar Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 cup Caramel bits
  • 2 tbsp Kosher salt
  • 3/4 tsp Salt
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 14 tbsp Butter, unsalted

Found on wineandglue.com

Description

Ingredients

• 1 1/2 cups sugar
• 2 1/2 cups all purpose flour
• 1/2 tsp baking powder
• 3/4 tsp salt
• 14 TBSPS unsalted butter (1 3/4 stick) at room temperature
• 2 tsps vanilla extract
• 2 large eggs
• 1 cup caramel bits
• 2 TBSPS kosher salt

Directions

• Preheat your oven to 350 degrees.
• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
• With your mixer on medium, mix together the butter and sugar until light and fluffy.
• Mix in the eggs (one at a time) and then the vanilla until well combined.
• Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
• Add the caramel bits and mix on low until fully combined.
• Roll the dough into one inch sized balls. Place on a parchment lined baking sheet or silicon mat and press down slightly. Sprinkle a small amount of the kosher salt on top of each cookie. Space the cookies about two inches apart.
• Bake for 13 minutes, rotating the pan halfway through the baking.
• Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.