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Leaves are officially starting to turn; kids are going back to school and days are getting shorter. That can only mean one thing…it’s time for another delicious fall recipe! When I was trying to decide on our next flavor to release, this caramel sugar cookie recipe seemed like a delicious and perfect fall choice. These are so easy to make (no-chill, no-spread and no-fail, as always) and have the perfect amount of warm caramel flavor. You’ll also notice I took this opportunity to play with pretty fall colors and leaf designs. Let’s get into all the details!

Cutters, Colors and Flavor

For these beautiful fall leaf cookies, I recommend cutters from THIS set, which provides a great variety.

I also used ChefMaster gels to make these stunning fall colors. Honestly, I still refer to THIS ChefMaster color mixing chart a lot and used it to make most of these colors.

The secret ingredient to the amazing caramel flavor is THIS. I’ve tried several different kinds of caramel flavorings and this one is by far my favorite!

Caramel Sugar Cookie Recipe

I hope you; your family and your customers love these cookies as much as we do! Cookies like this make it easier for me to get on board with fall weather!

Warm Caramel Sugar Cookie Recipe

The caramelly goodness in these sugar cookies will bring a warm smile to your face. This no-chill, no-spread and no-fail recipe will be a new favorite. Especially during the chilly months!

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Prep Time 20

Cook Time 7

Course Dessert

Cuisine American

Servings 24 depending on cookie size

Ingredients

1 cup Unsalted Butter Chilled, Cubed
1 cup Granulated White Sugar
1.5 tsp Vanilla Extract
1 Egg Chilled
1/2 tsp Caramel Super Strength Flavoring LorAnn's
2 tsp Baking Powder
1/2 tsp Salt
3 cups All-Purpose Flour

Instructions

Preheat oven to 350 degrees F.
I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, at least 1 minute
Beat in vanilla extract, egg and caramel flavoring
In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
Mix until thoroughly blended
Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
Cool cookies on cookie sheet until firm enough to transfer to colling rack.

Notes

Cookie Consistency Notes:

The dough should be pulling away from the sides of the mixer. If dough is not pulling away on its own, add flour 1 Tablespoon at a time until it does. It should not take much.

If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.

Flavoring Notes:

You can add more, or less caramel flavoring based on your preferred flavor. 1/2 tsp provides a light, balanced caramel taste.

Keyword Caramel Sugar Cookie Recipe

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