These Spicy Caramel Cookies are one of the easiest cookies to make. I love the taste of cinnamon so I added a bit of cinnamon and nutmeg to the batter.
These cookies are naturally crunchy and I found it difficult to just have one. Next time I make these I might add some butterscotch chips for a little more flavor!
If you are wondering what the consistency of these cookies is, I would compare them to gingersnaps. These are the kind of cookies that won't last long. After you are done making this cookie recipe, you need to make my Gingersnap Cookie recipe.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Spicy Caramel Cookies recipe (see recipe card for quantities): Unsalted Butter, Light Brown Sugar, Eggs, Vanilla Extract, All Purpose Flour, Whole Wheat Flour, Salt, Baking Soda, Ground Cinnamon and Ground Nutmeg.
🥣 How to Make Spicy Caramel Cookies
Preheat oven to 400°F.
In a large mixing bowl, cream butter, sugar, egg and vanilla extract.
Add remaining ingredients and beat thoroughly.
Scrape the dough out of the mixing bowl onto a large piece of plastic wrap. Roll the dough into a log about 2 ½ inches wide. Completely wrap the cookie dough in the plastic and refrigerate until firm, at least 20 minutes.
Cut dough into ⅛ inch thick slices and place on an un-greased cookie sheet about 1 to 1 ½ inches apart.
Bake until lightly browned around the edges, about 7 to 9 minutes.
Allow cookies to cool on cookie sheet for about 1 minute and then remove to a wire rack to cool completely.
Rod's Spicy Caramel Cookies
Ingredients
- ½ Cup Unsalted Butter, Softened
- 1 Cup Light Brown Sugar, Packed
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 Cup All Purpose Flour
- ¾ Cup Whole Wheat Flour
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, cream butter, sugar, egg and vanilla extract.
- Add remaining ingredients and beat thoroughly.
- Scrape dough out of the mixing bowl onto a large piece of plastic wrap. Roll the dough into a log about 2 ½ inches wide. Completely wrap the cookie dough in the plastic and refrigerate until firm, at least 20 minutes.
- Cut dough into ⅛ inch thick slices and place on an un-greased cookie sheet about 1 to 1 ½ inches apart.
- Bake until lightly browned around the edges, about 7 to 9 minutes.
- Allow cookies to cool on cookie sheet for about 1 minute and then remove to a wire rack to cool completely.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Janice Janostak
Just tried this recipe today, and I do not bake very often - these came out beautifully. Not too sweet, they remind me slightly of Biscoff cookies. I worried that the nutmeg would be too prominent but it isn't. (I had to reduce the temperature to 375 degrees F because my oven runs hot, and reduce the time to about 5 minutes and they came out perfectly.)
Chef Rodney
Glad you liked them! Thanks for reporting back!
Janice Janostak
My sweetie took some to work for lunch and she loves them as well, and she is VERY particular.