Beautiful Christmas Caramel Sandwich Cookies
These holiday cookies are quick, delicious, and easy. These are the top reasons why we believe you're going to adore these Caramel Sandwich Cookies too.
- the cookies are brittle, buttery, and soft
- the baked sesame seeds create a beautiful crunchy layer
- the caramel spread makes them sweet and irresistible
- these cookies are eggless
- perfect for edible homemade gifts and holidays like Christmas
- feel free to freeze the cookie dough for up to a month
How to make Caramel Sandwich Cookies at home
These cookies are so easy to make! They go from pantry to table in. about 20 minutes, so these can easily be prepared at the last minute or right before Christmas. You can find the whole list of ingredients and methods below. But let's walk through the main steps together for easier preparation.
- Using an electric mixer, beat together softened butter, icing sugar, and vanilla.
- Add the flour, vanilla custard powder, salt, and baking powder.
- Knead into a cookie dough.
- Coat half of the cookies in sesame seeds.
- Bake and cool to room temp.
- Spread with caramel or Dulce de Leche and serve.
ESSENTIAL INGREDIENTS FOR A DELICIOUS RESULT
- The vanilla custard powder will make the cookies brittle and soft.
- Instead of one tablespoon of butter, feel free to use a tablespoon of tahini for even more sesame flavor.
- Optionally coat the cookies in black sesame seeds to make them even more festive.
Storing the cookies
Feel free to store these Caramel Sandwich Cookies in two ways.
We can store the cookie dough before baking. Wrap the dough in clingfilm and keep it in the fridge for up to a week. Or freeze it. In that case, wrap in clingfilm and store in the freezer for up to a month. Before using, defrost by placing it in the fridge overnight or at room temperature for a couple of hours.
Store the Caramel Sandwich Cookies in a cold, dark place, in a pantry. Keep them closed in an airtight container or a cookie box for up to 14 days.
Try these amazing sandwich cookies too
- Whole Wheat Cookies with Nutella
- Viennese Whirls
- Cacao Sandwich Cookies with Milk Spread
- Brittle Linzer Cookies with Marmalade
METHOD
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preparation
Place the rack in the middle of the oven and preheat it to 180 °C / 350 °F. Line a large baking sheet with parchment paper.
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cookie dough
Mix the softened butter, icing sugar, and vanilla in a bowl using an electric mixer. Mix for 2 minutes at medium speed until the mixture is combined and smooth. Add the flour, custard powder, baking powder, and a pinch of salt. Quickly mix to combine, then using a spatula and your hands, knead to get smooth cookie dough.
TipFeel free to use a stand mixer fitted with a paddle attachment. -
coat in sesame seeds
Add sesame seeds to a small bowl. Using a spoon, scoop out around 15g /0.5 ounce balls. Coat half of the cookie balls in sesame seeds and place them on the prepared baking sheet. Keep the rest of the cookie balls uncoated and put them on the baking sheet too. Using the tines of a fork, gently press the cookies against the baking sheet. Make sure there's enough space in between each cookie.
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bake in the oven
Place the baking sheet with the cookies onto the preheated oven. Bake for 10 - 12 minutes at 180 °C / 350 °F.
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spread with caramel
When the cookies are baked, remove them from the oven and set them aside to cool. Heat the caramel. Open the glass jar, and place it in a saucepan filled with warm water, so that the water covers about half of the glass. Leave the jar in the water for a minute for the caramel to get smooth. Spread the caramel over the sesame seed coated cookies and close with the uncoated cookie. Serve or store.
TipFeel free to use Dulce de Leche too. In that case, there's no need to heat it.
