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Cinnamon Sugar Cookies, Dulce de Leche Drizzle & Sea Salt

Yield 24 cookies

Ingredients

Instructions

  1. For the Cookies: Cream butter and sugar together until light and fluffy. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the sugar/butter mixture. It will be rather dry but don’t worry – it’ll all work out.
  2. Add the egg and vanilla, mix well to get the mixture doughy!
  3. Roll tablespoon sized portions in your hand to form balls. This is really important – don’t drop the hunks on the pan because it won’t cook the same. They have to be rolled to come out “cookie shaped”. Bake the cookies for 10 minutes at 350 degrees, or until golden brown as seen above.
  4. Place on a wire rack to cool.
  5. For the Drizzle: Mix sugar, butter and milk together until smooth, let simmer for 5-7 minutes over medium-heat, whisking constantly.
  6. Remove from heat and let stand to thicken.
  7. Using a piping bag or a warm knife, drizzle slowly, or quickly, on top of the cookies. Then while the caramel is still wet sprinkle with sea salt.
  8. Eat.

Notes

Recipe by She Eats at https://sheeats.ca/2013/12/white-lights-on-wednesday-christmas-cookie-swap-cinnamon-sugar-cookies-caramel-drizzle-sea-salt/