Salted Caramel Linzer Cookies Recipe

If you’re ready to fall head-over-heels for a cookie, make it these Salted Caramel Linzer Cookies. Buttery, shortbread-style rounds sandwich the silkiest homemade salted caramel, with each bite delivering a balance of sweet, salty, crisp, and creamy. With a snowy dusting of powdered sugar and a peek-a-boo cutout revealing golden caramel, these beauties are as much fun to bake as they are to eat. Whether you’re baking for festive gatherings or just treating yourself, Salted Caramel Linzer Cookies are a true crowd-pleaser.

Ingredients You’ll Need

The joy of making Salted Caramel Linzer Cookies is that every ingredient serves a specific, delicious purpose, from buttery cookie layers to the luscious homemade caramel. Here’s what you’ll need, along with why each one matters for flavor, texture, and that irresistible golden glow.

• Granulated sugar: The base for both the caramel and the cookie dough, it brings sweetness and helps achieve that perfect amber caramel color.
• Salted butter: Vital for the caramel, this rich butter adds depth, silkiness, and a subtle saltiness for flavor contrast.
• Heavy cream: The secret to the caramel’s luxurious texture — always bring it to room temperature to prevent splitting.
• Vanilla extract: A splash of pure vanilla rounds out all the flavors in both the caramel and cookies.
• Amoretti Natural Salted Caramel Artisan Flavor Paste: This specialty paste intensifies the caramel notes in both the filling and the shortbread layers, making the cookies unforgettable.
• Fine sea salt: Salt is the unsung hero, ensuring your caramel is balanced and that every bite of these Salted Caramel Linzer Cookies gets a delightful savory edge.
• Unsalted butter: For the cookies, it creates a tender, melt-in-your-mouth texture and lets you control the saltiness.
• Egg: Essential for binding and adding just enough richness to hold the dough together.
• All purpose flour: The backbone of the cookies, all-purpose flour provides structure with a delicate crumb.
• Powdered sugar: For dusting, it transforms the look of these cookies, giving them irresistible holiday magic.

How to Make Salted Caramel Linzer Cookies

Step 1: Make the Salted Caramel

Begin by making your caramel! In a saucepan over low-medium heat, add the granulated sugar. Stir continuously — the sugar will look clumpy before it suddenly melts into a smooth, deep golden amber. As soon as this transformation happens, add the salted butter. This is the part where things get exciting (and bubbly!), so whisk courageously until it’s fully combined. Carefully pour in your heavy cream, still whisking, and watch the caramel foam up. Let it boil gently for a little longer, then finish with vanilla, Amoretti salted caramel paste, and sea salt. Pour the caramel into a heatproof bowl and stash it in the fridge. This gives it time to cool and thicken while you make your cookie dough.

Step 2: Cream the Cookie Base

In your mixer, blend the unsalted butter and granulated sugar on medium-high until it looks light, fluffy, and undeniably inviting. This is your moment to get some air into the dough for that signature snap and tenderness. Add the egg, vanilla extract, and a touch more salted caramel paste, then beat again, scraping the bowl as needed — you want every molecule mingling nicely.

Step 3: Mix and Chill the Dough

In a separate bowl, whisk together your flour and sea salt. Add these dry ingredients to the wet mixture and beat on low until a thick, luscious dough gathers. Shape it into a smooth disc and wrap tightly in cling wrap. The dough now needs a little rest in the fridge for at least an hour, which allows the flavors to develop and the dough to firm up for easy rolling and cutting.

Step 4: Roll, Cut, and Prepare

Once chilled, unwrap your dough and place it on a lightly floured surface. With a rolling pin, roll it out to about 1/4 inch thickness. For the classic linzer look, use a fluted round cutter for bottoms and a smaller shape (stars, hearts, or classic circles) for the tops so the caramel can peek out. Place the base cookies and cutout cookies on separate baking sheets lined with parchment, making sure to reroll scraps as needed. If the dough gets too soft, pop it back into the fridge or freezer for a few minutes.

Step 5: Bake and Cool the Cookies

Put your trays into the freezer for a quick chill while you preheat the oven to 350°F. Bake the solid cookies for 12 to 13 minutes and the cutout tops for 11 to 12 minutes. You’re looking for set cookies with barely golden edges — don’t let them brown. Let them cool on the tray for five minutes, then transfer to a rack to cool completely. This helps them crisp up and hold their shape for the most satisfying cookie sandwich experience.

Step 6: Assemble the Salted Caramel Linzer Cookies

Once your cookies are cool, dust a snowstorm of powdered sugar over each of your top cutout cookies. Retrieve your cooled caramel and transfer it to a piping bag. Pipe a generous swirl of salted caramel onto each bottom cookie, then gently top with the sugared cutout. The sparkle of sugar, the rich caramel, the satisfying snap — your Salted Caramel Linzer Cookies are ready! Store them in the fridge so the caramel stays perfectly set until serving time.

How to Serve Salted Caramel Linzer Cookies

Garnishes

The simplest finish is often the prettiest: a generous dusting of powdered sugar over the tops just before serving. To make them extra special for a gathering, sprinkle a few flaky salt crystals on the exposed caramel, or use gold leaf for a luxurious touch that will get everyone talking.

Side Dishes

Pairing these beauties with a piping hot cup of coffee or tea makes them feel extra cozy and welcoming. For a dessert plate, consider serving them alongside fresh berries or a scoop of vanilla or caramel gelato — the cool, creamy texture is an irresistible match for their crisp, buttery bite.

Creative Ways to Present

If you’re gifting, tuck a few Salted Caramel Linzer Cookies into a clear cellophane bag and tie with a ribbon, or arrange them nestling in a festive tin. For parties, stack them on a tiered platter or line up on a slate board for a modern look. Try mixing up shapes in the cutouts, or layer them with a drizzle of extra caramel for a dramatic dessert bar centerpiece.

Make Ahead and Storage

Storing Leftovers

Salted Caramel Linzer Cookies keep well when stored in an airtight container in the refrigerator. The caramel will stay firm, the cookie layers tender, and the sugar dusting will hold its sparkle for several days — making them perfect for make-ahead occasions or sweet snacking throughout the week.

Freezing

For longer storage, these cookies freeze beautifully either unassembled or fully sandwiched. Place them in a single layer on a tray to freeze solid, then transfer to a zip-top bag with parchment between layers. Thaw in the fridge overnight for best texture, and dust with fresh powdered sugar to revive their snowy look.

Reheating

While these cookies usually don’t require reheating (they’re best enjoyed chilled or at room temperature), if you left them in the fridge and want the caramel to soften a bit, let them sit out for 10 to 15 minutes before serving. Avoid microwaving, as it can melt the caramel and soften the cookies too much.

FAQs

Can I make Salted Caramel Linzer Cookies without the flavor paste?

Absolutely! While the Amoretti Natural Salted Caramel Artisan Flavor Paste really intensifies the caramel dimension, you can skip it and still have delicious results. Consider adding a tad more vanilla or a tiny drizzle of your favorite caramel sauce if you want to boost flavor.

Why did my caramel seize or turn grainy?

Caramel can be fussy. It’s important to stir the sugar constantly as it melts and make sure your cream and butter are at room temperature before adding them. Rapid temperature changes can cause caramel to seize, so take it slow and steady — and don’t be discouraged! Practice makes perfect.

What’s the best way to get sharp, clean shapes for the cookies?

Chilled dough is key! If the dough becomes too soft and sticky, simply pop it back in the fridge or freezer for a few minutes. Using flour sparingly on your cutters and rolling pin helps keep shapes neat without toughening the dough.

How far in advance can I make Salted Caramel Linzer Cookies?

You can bake, fill, and store the cookies up to 3 days ahead of time, keeping them in the fridge for best freshness. The cookies stay crisp, and the caramel holds perfectly. If making further ahead, use the freezer method described above.

Can I use store-bought caramel instead?

Yes! If you’re in a pinch, high-quality store-bought salted caramel will work well as a shortcut. Just be sure it’s thick enough to hold shape when sandwiched between the cookies — you don’t want it running out the sides. Homemade does offer unbeatable flavor, though!

Final Thoughts

It’s impossible not to smile when you take a bite of Salted Caramel Linzer Cookies — every nibble is a celebration of buttery crumb, gooey salted caramel, and a hint of indulgence. I hope you’ll try these and share them with someone special. There’s no better way to turn an ordinary afternoon into a sweet occasion!

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