Sugared & Stirred

dairy-free. still delicious.

Cookies

Peanut Butter Sandwich Cookies with Whipped Ganache

by Leave a Comment

Small, soft-baked Peanut Butter Sandwich Cookies made extra delicious with an easy, whipped dark chocolate ganache filling. The perfect combination of sweet cookie and rich, decadent frosting!

Peanut Butter Sandwich Cookies

I’ve got to start this off by saying that these peanut butter cookies are good enough for their own post. No ganache. No gimmicks. Just straight up, tried and true peanut butter cookies. They’re soft, simple to make, and not too sweet or greasy. But because I’m looking to make my life harder (okay, not quite), I just had to add a whipped chocolate ganache frosting (I promise it’s easy!)! I got the idea for these sandwich cookies from the lovely Lee from Lane & Grey Fare – she has beautiful photos for her Wow Butter Sandwich Cookies that surely inspired me.

Now onto the whipped ganache – it’s so easy to make. With a few simple steps, and a bit of waiting for the ganache to set, you’ll have a rich, silky-smooth dark chocolate frosting made with zero powdered sugar. If dark chocolate isn’t your thing, and your sweet tooth needs a little more sugar, you can totally make this whipped ganache with your favorite semi-sweet or milk chocolate (if you aren’t dairy-free). I ever-so-mildly adapted this ganache recipe from Baking A Moment, so head to her blog for more detailed tips on making the whipped ganache.

What You’ll Need

  • Plant-based butter adds moisture and a soft, non-greasy texture to the peanut butter cookies. You can use regular butter or plant-based butter, but make sure it is stick form.
  • Light brown sugar adds sweetness and moisture. A dark brown sugar can be used in its place.
  • White or unrefined cane sugar also adds sweetness and lends a hand to the perfect cookie texture. I recommend using a white cane sugar or an unrefined cane sugar.
  • Natural peanut butter brings peanut butter flavor and moisture. I like to use a room temperature runny peanut butter (made with just peanuts) for this recipe. Feel free to use one with or without salt.
  • Egg binds the ingredients together, while the extra egg yolk keeps the cookies soft and a bit chewy.
  • Vanilla extract adds flavor.
  • Corn starch helps the cookies stay soft for multiple days.
  • Baking soda leavens the cookies.
  • Salt enhances flavor.
  • All-purpose flour makes up the bulk of the cookie dough. Feel free to use a bleached or unbleached variety.
  • Dark chocolate is used to make the ganache filling. Feel free to use any level of chocolate for this recipe – dark, semi-sweet, or milk (if you aren’t dairy-free). A semi-sweet or milk chocolate will lend to a sweeter filling.
  • Oat milk turns the chocolate into ganache and helps whip the ganache into a smooth frosting. I haven’t tested this recipe with any other milks.

More Peanut Butter Recipes

Peanut Butter Swirl Brownie Cookies

Peanut Butter Stuffed Chocolate Cookies

Inside Out Peanut Butter Blossoms

Brownie Sandwich Cookies with Peanut Butter Frosting

No-Bake Chocolate Peanut Butter Oat Bars

Yield: 15 Sandwich Cookies

Peanut Butter Sandwich Cookies with Whipped Ganache

Peanut Butter Sandwich Cookies with Whipped Ganache

Small, soft-baked peanut butter cookies sandwiched together with an easy, whipped dark chocolate ganache. The perfect combination of sweet cookie and rich, decadent frosting!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours

Ingredients

Peanut Butter Cookies

  • 1/4 cup (58g) plant-based butter stick, softened

  • 1/2 cup (86g) light brown sugar, lightly packed

  • 1/2 cup (110g) cane sugar

  • 1/2 cup (128g) natural peanut butter (made with just peanuts), room temp
  • 
1 large egg + 1 large egg yolk

  • 1/2 tsp vanilla extract
  • 

1 tsp corn starch
  • 
1/2 tsp baking soda
  • 
1/2 tsp salt

  • 1 1/4 (163g) cup unbleached all-purpose flour

Ganache Filling

  • 6oz (170g) dark chocolate, chopped

  • 2/3 cup (160g) oat milk
  • ~1-2 extra oat milk

Instructions

Make the PB Cookies

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
  2. In a large bowl, beat together the plant-based butter (or regular butter) and sugars. Beat in the peanut butter and then the egg, egg yolk, and vanilla extract. Beat in the corn starch, baking soda, and salt. Finally, use a large spoon or spatula to stir in the flour until all is combined.
  3. Scoop cookies 1 Tbsp in size, 8-10 per baking sheet. Roll the dough balls smooth and then press each one down slightly (you can use a fork if you prefer).
  4. Bake at 350°F for 6-7 minutes. Allow the cookies to cool for 2 minutes before transferring to a cooling rack. Repeat until all cookies are baked, making sure to only bake on a room temperature baking sheet.

Make Whipped Ganache & Assemble Cookies

  1. Chop the chocolate into tiny pieces/slivers and add to a small bowl; set aside.
  2. Heat the oat milk to a boil and pour over the chopped chocolate. Allow the chocolate and hot milk to sit for five minutes and then stir until everything is smooth and combined.
  3. Allow the ganache to sit at room temperature until it firms up enough to be considered solid (this will take a while).
  4. Once the ganache is solid, scoop it into a medium bowl. Begin beating the ganache with a handheld or stand mixer, adding extra oat milk 1 tsp at a time until the ganache forms a silky frosting.
  5. Add the whipped ganache frosting to a piping bag fitted with your favorite tip (I used a large round tip). Pipe a thin layer of frosting onto half of the peanut butter cookies and top each with a plain cookie as you go along. Continue until all sandwich cookies are assembled.
  6. Store leftover cookies in an airtight container at room temperature.

Notes

Sandwich cookies inspired by Lane & Grey Fare and the ganache recipe is slightly adapted from Baking A Moment

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Double Chocolate S’mores Cookies

by Leave a Comment

Dark Double Chocolate S’mores Cookies stuffed with marshmallow and plenty of crumbly, sweet graham cracker. Enjoy them warm for maximum marshmallow stretch 😉

Double Chocolate S’mores Cookies

We’re finally nearing the warm summer months, and we all know what that means: S’MORES DESSERTS. They’re already popping up on my Instagram feed, and I’m so ready for all things chocolatey, marshmallow-y, and graham cracker-y (wow, that’s a mouthful). 

For these cookies, I’ve combined two of my favorites: Chocolate Sprinkle Cookies (minus the sprinkles) and S’mores Chocolate Chip Cookies. And let me just say, the end result is so good. These cookies are fudgy, sweet, and packed with marshmallow flavor. If you’re a fan of s’mores and chocolate then I know you will love these.

Ingredients You’ll Need

  • Semi-sweet chocolate chips are used both melted and whole in this recipe for maximum chocolate flavor. I always make sure mine are dairy-free.
  • Plant-based butter adds moisture and flavor. Feel free to use regular butter or plant-based butter.
  • Sugar adds sweetness and lends a hand to proper cookie texture. I used an unrefined cane sugar for my cookies, but you can also use a regular white granulated sugar.
  • Vanilla extract adds flavor.
  • Eggs act as a binder to hold the ingredients together. I haven’t tested this recipe with any egg replacements.
  • All-purpose flour makes up the bulk of the dough. I usually use an unbleached variety, but any all-purpose flour (bleached/unbleached) will work.
  • Graham cracker crumbs are added to the cookie dough.
  • Dutched cocoa powder is darker in color and richer in flavor than regular, natural cocoa powder. For maximum chocolate flavor, I only recommend Dutched cocoa (Hershey’s Special Dark is now 100% Dutched + easy to find).
  • Baking soda leavens the cookies and helps them spread properly.
  • Salt enhances flavor.
  • Marshmallows add that ooey gooey s’mores feel and flavor to these cookies. I like to use the large marshmallows for this recipe – easier to “stuff” in the dough balls.
  • Whole graham cracker pieces are crumbled over the dough balls for extra graham flavor and aesthetic. 

More S’mores Dessert Recipes

S’mores Rice Krispie Treats

S’mores Chocolate Chip Cookies

S’mores Cookie Skillet Pie

Yield: 14 Cookies

Double Chocolate S'mores Cookies

Double Chocolate S'mores Cookies

Dark Double Chocolate S'mores Cookies stuffed with marshmallow and plenty of crumbly, sweet graham cracker. Enjoy them warm for maximum marshmallow stretch 😉

Prep Time 1 hour
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours 30 minutes

Ingredients

Cookie Dough

  • 1 cup (170g) semi-sweet chocolate chips

  • 1/3 cup (78g) plant-based butter (or regular butter)
  • 3/4 cup (175g) unrefined sugar (or 3/4 cup white granulated sugar)
  • 
1 tsp vanilla extract

  • 2 large eggs

  • 1/2 cup (40g) Dutched cocoa powder

  • 3/4 cup (98g) all-purpose flour
  • 1/2 cup (~55g) crushed graham cracker crumbs (~4 graham crackers)

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 - 3/4 cup (85g - 128g) semi-sweet chocolate chips (optional)
  • 14 large marshmallows

Topping

  • ~1/4 cup (43g) semi-sweet chocolate chips

  • ~1 graham cracker

Instructions

Make the Cookie Dough

  1. In a microwave-safe bowl, add 1 cup of chocolate chips and the plant-based butter (or regular butter). Heat in the microwave for 20 second intervals, stirring between each, until the chocolate is totally melted; set aside.
  2. In a large bowl, whisk together the sugar, vanilla extract, and eggs. Add the melted chocolate mixture and whisk until everything is combined.
  3. Sift in the cocoa powder, and add the flour, graham cracker crumbs, baking soda, and salt. Use a large spoon or spatula to mix the ingredients together. The cookie dough will resemble a thick brownie batter.
  4. Add 1/2 - 3/4 cup of chocolate chips to the dough - this is optional and up to you how much you'd like to add (I added 3/4 cup to my dough). Stir in the chocolate chips.
  5. Cover the dough and refrigerate/chill for 1 hour.

Assemble & Bake the Cookies

  1. Once the dough has chilled for at least an hour, pull it out of the refrigerator and preheat your oven to 350°F. Line a baking sheet (or two) with parchment paper.
  2. Scoop dough balls 3 Tbsp (54g) in size (6 per baking sheet) and roll them smooth. Leftover dough can be placed back in the refrigerator.
  3. Flatten each dough ball and place a whole large marshmallow in the center of the dough. Use your hands to mold the dough up and around the marshmallow, doing your best to cover it completely - if it starts to feel like your'e doing something wrong, you're doing it right (it takes a minute to get the dough to cooperate).
  4. Place the stuffed dough balls on the baking sheet, pressing each one down slightly. Next, press chocolate chips sporadically into each dough ball. Then take small pieces of graham cracker and break them up over the dough balls, pressing pieces of graham cracker into the dough balls and allowing the crumbs to fall over the dough balls.
  5. Bake cookies at 350°F for 8-10 minutes or until cookies have spread enough that the marshmallow begins to peak out. If the cookies still look puffy, allow them to bake for another minute or two and they should spread.
  6. Allow cookies to cool on the baking sheet for 2 minutes before gently removing to a cooling rack. Repeat steps 2-5 until all cookies are baked.
  7. Store leftover cookies in an airtight container at room temperature. I recommend storing them in a single layer OR adding a piece of parchment paper between layers to prevent the cookies from sticking together.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Peanut Butter & Jelly Cookie Bars

by Leave a Comment

These Peanut Butter & Jelly Cookie Bars are a soft-baked bar reminiscent of my favorite sandwich as a kid! Filled with potato chips and topped with pools of strawberry jam, these cookie bars will hit the spot for any PB&J fan.

Peanut Butter & Jelly Cookie Bars

I know I can’t be the only one who prefers my PB&J sandwiches with a pile of crispy potato chips on the side. There’s just something about the salty crunch of the chips that pairs so well with the peanut butter and jelly/jam sandwiched between slices of soft bread. I’ve been dreaming of baking these cookie bars for months now, and I knew I needed them to have potato chips baked right in. And let me just say that these cookie bars are good. Like, you’ll-wonder-why-you’ve-never-had-them-before good.

The recipe for these bars is pretty straightforward. I took the peanut butter dough from another popular recipe of mine and added crushed potato chips and spoonfuls of strawberry jam. I wanted these bars to be easy to make, so I found that mixing the potato chips into the dough and then, after pressing the dough into the pan, creating wells for the jam on top of the dough was the quickest and simplest way to get the PB&J flavor I was after.

What You’ll Need + Possible Substitutions

  • Natural peanut butter lends a peanut butter flavor to these bars (duh). I only recommend using a drippy, room temperature peanut butter made with just peanuts.
  • Light brown sugar adds sweetness and moisture. Feel free to use dark brown sugar, or more coconut sugar, in its place.
  • Coconut sugar is favorite sugar at my house. It’s low GI and tastes nothing like coconut. If you’d like, you can replace the coconut sugar with another granulated sugar (white, brown, raw, etc) but your bars will taste extra sweet as coconut sugar tastes less sweet than cane sugar.
  • Eggs bind the ingredients together, and adding an extra yolk keeps these bars chewy.
  • Olive oil adds moisture and a soft texture. You can use your favorite baking oil or melted butter, though using coconut oil may change the texture and taste of these bars.
  • Vanilla extract adds flavor.
  • All-purpose flour bulks up the cookie dough. I like to use an unbleached variety.
  • Corn starch enhances the chewy texture of these bars. You can leave it out, but the bars won’t be as chewy. Feel free to use arrowroot or tapioca starch instead.
  • Baking soda leavens these bars.
  • Salt cuts sweetness and enhances flavor.
  • Jam or jelly (or even preserves) are used to top the cookie dough pre-bake. I used a strawberry jam, but you can use whatever flavor you’d like.
  • Potato chips add saltiness and crunch. They’re totally optional, but I do recommend the kettle cooked potato chips for extra crunch.

More Peanut Butter Recipes

Salted Peanut Butter Marshmallow Cookies

No-Bake Chocolate Peanut Butter Oat Bars

Peanut Butter Monster Cookies

Peanut Butter Spelt Chocolate Chip Cookie Bars

Yield: 9 Bars

Peanut Butter & Jelly Cookie Bars

Peanut Butter & Jelly Cookie Bars

Soft-baked Peanut Butter & Jelly Cookie Bars filled with crunchy potato chips and topped with sweet strawberry jam.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes

Ingredients

  • 1/2 cup (135g) natural peanut butter (made with just peanuts), room temp
  • 1/2 cup (104g) light brown sugar, lightly packed
  • 1/2 cup (83g) coconut sugar
  • 1 large egg + 1 large egg yolk
  • 1/4 cup (45g) olive oil
  • 1/2 tsp vanilla extract
  • 1 1/4 cups (163g) unbleached all-purpose flour
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup crushed potato chips (I used kettle cooked)
  • 1/4-1/2 cup jam or jelly (I used strawberry jam)

Instructions

  1. Preheat your oven to 325°F and spray an 8x8" baking dish or pan with non-stick spray. Line the dish with parchment paper, folding the excess over two sides of the dish. Trim the paper so you have about 1/4" folded over the sides - this allows you to pull the bars out later before slicing.
  2. In a large bowl, whisk together the peanut butter, sugars, egg, egg yolk, olive oil, and vanilla until everything is well combined; set aside.
  3. In another medium bowl, whisk together the flour, corn starch, baking soda, and salt. Add these dry ingredients to the wet and use a large spoon or spatula to mix everything together.
  4. Gently stir in the crushed potato chips - this step/ingredient is totally optional and can be skipped if you'd prefer your bars without potato chips.
  5. Press the dough into your prepared baking dish, creating an even layer. Use the back of a spoon to press small wells into the top of the dough (8 or 9 will do). Spoon the jam/jelly into the wells and then use the spoon to gently swirl the jam over the surface of the cookie dough.
  6. Bake the cookie bars at 325°F for 14-16 minutes. Allow the bars to cool completely before removing from the baking dish to slice - use the parchment paper "handles" to lift the entire dessert up and out of the baking dish and onto a cutting board. Slice into 9 equal squares (or 16 smaller squares).
  7. Store leftovers in a single layer in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

Did you make this recipe?  I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Peppermint Lofthouse Sugar Cookies

by Leave a Comment

Soft, Lofthouse-style sugar cookies flavored with festive peppermint! These sweet, cakey cookies are topped with a peppermint buttercream and tons of sprinkles!

Peppermint Lofthouse Sugar Cookies

If you’re looking for a homemade version of the soft, cakey grocery store cookies, then I’ve got the recipe for you! With a festive, holiday twist, my Peppermint Lofthouse Sugar Cookies are big, sweet, and all decked out with the perfect peppermint frosting (and, of course, sprinkles, too!). The secret to the pillowy soft texture of these cookies is simple: powdered sugar + corn starch. Instead of using a granulated sugar, you’ll sweeten the dough with light, soft powdered sugar. The corn starch helps keeps things soft so these cookies stay tasting fresh for days.

Not a fan of peppermint? You can replace it with your favorite extract to get the exact Lofthouse-style cookie you’re dreaming of. Orange, lemon, and vanilla are a few classics that would taste amazing in this cookie dough. Flavor the frosting the same as your cookies, and then top it all off with your favorite sprinkles!

Ingredients You’ll Need + Substitutions

  • Plant-based butter helps make these cookies buttery soft (and delicious!). If you aren’t dairy-free, regular butter will work just fine in this recipe. For the frosting, plant-based or regular butter will work as well.
  • Powdered sugar is a key ingredient to get the cakey, soft texture we want in these cookies. You won’t want to use any other sugar. Same goes for the frosting – only powdered sugar will work.
  • Eggs bind the ingredients. I haven’t tested this recipe with any egg replacers.
  • Peppermint extract brings that festive, holiday flavor to both the cookie and frosting. Feel free to use your favorite extract in its place: orange, lemon, maple, vanilla, etc.
  • Baking powder + baking soda work together to perfectly leaven these cookies; I don’t recommend any substitutes.
  • Corn starch keeps these cookies fresh and soft for days. You should be able to use arrowroot or tapioca starch in its place, though I haven’t tested either of these myself.
  • All-purpose flour is part of the cookie dough base. I like to use an unbleached variety when I bake. A gluten-free all-purpose flour may work here, but I haven’t personally tested it.
  • Plant-based milk thins out the frosting to make it smooth and easy to spread. You can use your favorite “milk”, water, or regular milk.

More Peppermint Recipes

Peppermint Brownie Sandwich Cookies

Peppermint Hot Cocoa Brownies

Chocolate Peppermint Cupcakes with Marshmallow Mint Buttercream

Yield: ~17 Cookies

Peppermint Lofthouse Sugar Cookies

Peppermint Lofthouse Sugar Cookies

Deliciously soft & cakey, Lofthouse-style sugar cookies topped with a peppermint buttercream and festive sprinkles!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

Peppermint Sugar Cookies

  • 2/3 cup (75g) plant-based butter (or regular butter), softened (see Note 1)
  • 2 cups (240g) powdered sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp peppermint extract (see Note 2)
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup (32g) corn starch
  • 2 3/4 cup (358g) all-purpose flour

Peppermint Frosting

  • 1/2 cup (57g) plant-based butter (or regular butter), softened
  • 2 tsp peppermint extract
  • 3 cups (360g) powdered sugar
  • ~1 Tbsp plant-based milk (or regular milk)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a large bowl, beat together the butter and powdered sugar until fluffy. Beat in the eggs and extracts. Next, beat in the baking powder, baking soda, and corn starch. Finally, add the flour and use a large spoon to mix until the dough comes together.
  3. Scoop and roll dough balls 3 Tbsp in size - it's important to roll them smooth. Add 6-8 dough balls to your prepared baking sheet. Slightly flatten the dough balls. Bake at 350°F for 8-11 minutes. Allow the cookies to cool for 2 minutes on the baking sheet before transferring to a cooling rack. Repeat until all cookies are baked.
  4. Once the cookies are baked and totally cooled, you can make the frosting. It's important for the cookies to be totally cool so the frosting doesn't melt. In a medium bowl, beat together the butter and peppermint extract. Add in the powdered sugar and milk and beat until all is combined. If you find the frosting too thick, add more milk; if it's too thin, add a bit more powdered sugar.
  5. Frost the cookies using your preferred method - I used a small, angled frosting spatula. While you're frosting the cookies, top each one with sprinkles immediately after frosting. Make sure you add the sprinkles as you go along, or else the frosting will be too stiff for the sprinkles to stick.
  6. Store cookies in an airtight container in a single layer.

Notes

  1. Butter: you can use plant-based/vegan butter or regular butter for this recipe. Stick butter must be softened before beating, while tub "butter" can be used straight from the refrigerator (it's already soft).
  2. Peppermint: make sure you buy peppermint extract for these cookies - not mint extract.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Caramel Linzer Cookies

by Leave a Comment

Classic holiday cut-out cookies sandwiched together with a simple, 4-ingredient, chewy caramel. These cozy Caramel Linzer Cookies are perfect for Christmas and the upcoming winter!

Caramel Linzer Cookies

These classic holiday cookies are so fun to share with friends and family. The little “windows” reveal the delicious filling and are often donning caramel, jam, or Nutella. When putting together my linzer cookies this year, I knew they needed to be filled with my favorite homemade caramel. It’s chewy, dairy-free, and so so good. Once the caramel has set, you can even stack these cookies for storage or transport without worrying if the caramel will leak.

The cookies themselves are a simple linzer cut-out dough. It comes together quickly and bakes up with perfect edges. Add the powdered sugar topping and caramel filling and you’ve got one delicious holiday cookie!

How to Make Homemade Caramel

I know the holiday season can be chaotic, so if you’re not here for homemade caramel, then just skip right on to the recipe – no judgement for store-bought caramel here 😉

But if you’re new to making caramel and want to try your hand at it, I promise it’s easier than you think (isn’t this what all bakers say?). I like to make what is called a “wet” caramel. You only need FOUR ingredients, and you can make it vegan, or not. Of course this recipe will work with regular cream, but I’ve also successfully made it dairy-free with both canned coconut cream and oat milk (I don’t recommend almond milk as it’s too thin).

What You’ll Need

  • White granulated sugar (nothing fancy or unrefined, just plain ole white sugar)
  • Water, lukewarm/room temp
  • Cream, coconut cream, or oat milk
  • Vanilla extract
  • A heavy-bottomed, medium saucepan
  • A wooden spoon
  • A candy thermometer (I recommend digital)

The Process of Making Chewy Caramel

I should note that I learned how to make caramel by watching Cupcake Jemma – check out her caramel tutorial to learn even more! Before I begin making caramel, I like to prepare all of the ingredients and tools. I set up a small station right by the stove with a hot pad holder or folded towel for the hot saucepan, a wooden spoon (or chopstick), and the cream + vanilla extract. Keep in mind that caramel is HOT. And it bubbles. And splatters if you move too quickly with the cream. It’s important that you can focus when you’re making it, keeping small kids and pets away from the scalding sugar.

First, you’ll mix the cream and vanilla extract and set aside. In the medium saucepan, you’ll add the sugar and lukewarm water, gently swirling the pan to make sure the sugar is covered. Next, you’ll place the pan of sugar over medium-high heat, bring the mixture to a boil. Now, what may be most important is that you DON’T, under any circumstance, stir, touch, or move the boiling sugar in any way. This can result in a grainy, crystal-filled caramel; we don’t want that.

The sugar and water will continue boiling and eventually begin to brown. Once this process starts, it moves fast, so keep an eye on the sugar! Burned sugar has to be thrown out – I know from experience. The sugar will begin to brown all over, and once it reaches a dark amber color, you want to immediately remove it from the heat and onto your hot pad holder or towel. Grab the wooden spoon and begin to SLOWLY add the cream/vanilla to the hot sugar while stirring gently. The sugar will bubble up more than double its size in the pan, so be careful and go slow.

Allow the bubbling caramel to calm down. Then place the pan back onto medium heat and bring the mixture to a boil. This is where you’ll need a candy thermometer to ensure you don’t over or undercook the caramel. Cook the caramel until it reaches 240°F, or the soft-ball stage of candy. Ideally, the caramel will cook until it is between 235°F and 245°F. Any less and it will be too runny for the cookies; any more and it will overcook and cool to be too hard (like a hard rock candy). Immediately remove the caramel from the heat once it reaches 240°F and transfer it to a heatproof bowl – I like to use a metal mixing bowl. Once it’s cooled, you can add the caramel to a jar to store in the refrigerator, or simply move on to use it in a recipe.

More Holiday Cookies

Chai Spice Brown Sugar Cookies

Coconut Oil Chocolate Chip Sprinkle Cookies

Inside Out Peanut Butter Blossoms

Peppermint Brownie Sandwich Cookies

Molasses Sprinkle Cookies

Yield: ~15 Cookies

Caramel Linzer Cookies

Caramel Linzer Cookies

Classic holiday cut-out cookies sandwiched together with a simple, 4-ingredient, chewy caramel. These cozy Caramel Linzer Cookies are perfect for Christmas and the upcoming winter!

Prep Time 40 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 25 minutes

Ingredients

Cookies

  • 1/2 cup (57g) plant-based butter (or regular butter), softened
  • 1/2 cup (100g) white granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 cups (195g) unbleached all-purpose flour
  • 3/4 cup (75g) almond flour
  • 1/2 tsp salt
  • Powdered sugar for dusting

Caramel

  • 1 cup (200g) white granulated sugar
  • 1/2 cup water, lukewarm
  • 1/2 cup cream, coconut cream, or oat milk (see Note 1)
  • 1 tsp vanila extract

Instructions

Make the Caramel

  1. In a heavy-bottomed saucepan, add the granulated sugar and water, swirling gently to make sure the sugar is coated. Add the pan to medium-high heat and bring to a boil.
  2. Meanwhile, set up a hot pad holder or folded towel next to your stove. Get a wooden/bamboo utensil (like a large spoon or long chopstick) ready. Combine the cream and vanilla extract and lay the mixture near the hot pad holder.
  3. Once the sugar water begins to boil, keep an eye on it until it reaches a dark amber color. It will take a while for the sugar to turn from clear to tan, but once it begins to color, it can burn quickly - so keep an eye on it!
  4. When the sugar turns a dark amber color, immediately remove it from the heat and place on your hot pad holder. While stirring gently, slowly pour the cream mixture into the hot sugar. BE CAREFUL with this step as the hot sugar will bubble up, doubling or tripling in size, and splatter.
  5. Once the cream is added and the caramel mixture has calmed down, place it back over medium heat and bring to a boil. Use a candy thermometer to cook the caramel until it reaches soft ball stage - 235°F to 245°F. I like to take mine off the heat at 240°F. This ensures your caramel will have the perfect stiff and chewy texture.
  6. Transfer the hot caramel to a heatproof bowl (like a metal mixing bowl) to cool. Once it has cooled a bit, you can go ahead and transfer it to a jar and refrigerate it, or you can allow it to cool completely before adding it to your linzer cookies.

Make the Cookies

  1. In a large bowl, beat together the butter and sugar until fluffy. Beat in the egg and vanilla; set aside.
  2. In a medium bowl, whisk together the cinnamon, nutmeg, flour, almond flour, and salt. Add dry ingredients to wet and use a large spoon to gently mix the ingredients together until a dough forms.
  3. Gently knead the dough into a disc shape, cover with plastic wrap, and chill until firm enough to roll out - at least 30 minutes.
  4. Prepare two pieces of parchment paper the size of a baking sheet. Add the dough disc to the paper and then top it with the second paper. Roll the dough out. Cut shapes using your favorite cookie cutters, cutting smaller shapes out of the middles of half the cookies. If you find your dough isn't firm enough to get clean cookie dough edges, place it in the refrigerator or freezer for 10 minutes and then cut the cookies.
  5. Re-roll the dough as needed until all cookies are cut out. Chill the cookies for 10 minutes in the refrigerator prior to baking. I like to chill mine right on the parchment-lined baking sheets. At this time, preheat your oven to 300°F.
  6. Bake the cookies at 300°F for 10-14 minutes (on parchment-lined baking sheets). Allow them to cool on the baking sheet for 2 minutes before removing to a cooling rack. Allow the cookies to cool completely.

Assemble the Cookies

  1. Once the cookies are cool, use a small sifter to sprinkle powdered sugar over the cookies with the "windows".
  2. Add dollops of caramel to the whole cookies, making sure it's enough to fill the cut-out windows, but not so much that it's falling over the edge of the cookies. I like to use a food-safe plastic squeeze bottle - it's much easier, and more precise, than using a spoon. But, of course, a spoon will work just fine!
  3. Top the caramel cookies with the powdered cookies and you're ready to eat or store for later!
  4. I recommend storing these cookies in a single layer in an airtight container at room temperature.

Notes

  1. Cream: if you plan to use coconut cream, you want to shake the can prior to measuring out; your caramel will have a slight coconut taste.
  2. Vegan: for vegan cookies, use dairy-free butter, flax egg (1 Tbsp flaxseed meal + 3 Tbsp warm water; mix and allow to thicken), and oat milk or coconut cream.

© Rachael | Sugared & Stirred
Category: Cookies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred