Ingredients
⅔cupwhite sugar,plus 3 tbsp for pressing cookie dough balls
⅓cuppowdered sugar
½cupunsalted butter,at room temperature
⅓cupvegetable oil
2tsppure vanilla extract
1egg,large
1tbspheavy whipping cream
3cupsall purpose flour
½tspbaking soda
½tspcream of tartar
½tspsalt
½cupunsalted butter,at room temperature
8ozfull fat cream cheese,(1 package), at room temperature, do not use low fat
½tspvanilla bean paste,or 1 tsp pure vanilla extract
⅛tspfine sea salt
¼tspground cinnamon
3cupspowdered sugar
5ozsoft caramel squares,(2 bags), unwrapped
⅓cupheavy whipping cream
sea salt,for topping
Preparation
Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper and set it aside.
In a large bowl, cream the ⅔ cup of white sugar, powdered sugar, and room temperature butter until fluffy and light. Add the vegetable oil, vanilla extract, egg, and heavy cream and mix until smooth.
In a smaller bowl, whisk together the flour, baking soda, cream of tartar, and salt. Combine wet and dry and mix until just combined.
Roll dough into balls the size of golf balls and place 2 inches apart on the prepared baking sheet.
Add the remaining 3 tablespoons sugar to a small bowl. Dip the bottom of a glass into the sugar and then press the dough balls with the jar dipped in sugar until the cookies are about half a centimeter thick in the center and the edges crack.
Bake for 7 to 8 minutes. Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack.
Meanwhile, prepare the frosting. Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth.
Mix in vanilla extract, sea salt and cinnamon. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. Chill the frosting while the cookies finish cooling.
Frost completely cooled cookies with cream cheese frosting.
Unwrap the caramels and add them along with the heavy cream to a small saucepan over medium low heat. Stir until completely smooth and then set aside to slightly cool and thicken.
Once thickened and cooled, drizzle over cookies and add a sprinkle of sea salt.
Only add caramel and sea salt to the cookies that will be eaten immediately. Enjoy!
