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!
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If you are wondering what the consistency of these cookies is, I would compare them to gingersnaps. Nice and crunchy!
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.
Did you know that making your own vanilla extract will not only save you money in the long run but is super easy to make as it only needs 2 ingredients? Check out how with my Instant Pot Homemade Vanilla Extract recipe.
In case you are wondering about the difference between all purpose flour and whole wheat flour is the fiber. The natural fiber is removed from the all purpose flour during the production process.
Gather your Ingredients
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
- In a large mixing bowl, cream the butter, brown sugar, egg and vanilla extract.
- Add the 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 1/2 inches wide. Completely wrap the cookie dough in the plastic wrap and refrigerate until firm, at least 20 minutes.
- Preheat the oven to 400°F.
- Cut the dough into 1/8 inch thick slices and place on a parchment lined baking sheet about 1 to 1 1/2 inches apart.
- Bake until lightly browned around the edges, about 7 to 9 minutes.
- Allow the cookies to cool on the baking sheet for about 5 minutes and then remove to a wire rack to cool completely.
Rod’s Spicy Caramel Cookies
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Ingredients
- ½ Cup Unsalted Butter, softened
- 1 Cup Light Brown Sugar, packed
- 1 Egg
- 1 Tsp Vanilla Extract
- 1 Cup All Purpose Flour
- ¾ Cup Whole Wheat Flour
- ¼ Tsp Salt
- ½ Tsp Baking Soda
- ¼ Tsp Ground Cinnamon
- ¼ Tsp Ground Nutmeg
Instructions
- In a large mixing bowl, cream the butter, brown sugar, egg and vanilla extract.
- Add the 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 1/2 inches wide. Completely wrap the cookie dough in the plastic wrap and refrigerate until firm, at least 20 minutes.
- Preheat the oven to 400°F.
- Cut the dough into 1/8 inch thick slices and place on a parchment lined baking sheet about 1 to 1 1/2 inches apart.
- Bake until lightly browned around the edges, about 7 to 9 minutes.
- Allow the cookies to cool on the baking sheet for about 5 minutes and then remove to a wire rack to cool completely.
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.)
Glad you liked them! Thanks for reporting back!
My sweetie took some to work for lunch and she loves them as well, and she is VERY particular.