Desserts

Spicy Caramel Cookies

Name: Spicy Caramel Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 cup brown sugar; 1/2 cup granulated sugar; 1/4 cup caramel sauce; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 1 large egg; 1 teaspoon vanilla extract

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These Spicy Caramel Cookies balance sweet, buttery caramel with a warm kick of cayenne and ginger. The dough bakes into golden edges and soft centers. You get notes of cinnamon, a faint heat at the finish, and a chewy, slightly crisp texture. They smell warm and inviting as they come out of the oven.

Recipe Information

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Difficulty Level: Easy

Nutrition Information

Approximate nutrition per cookie (1 of 24):

Calories per serving: 165 kcal
Protein: 1.5 g
Carbohydrates: 23 g
Fat: 8 g
Fiber: 0.5 g
Sugar: 15 g
Sodium: 95 mg

Why Make This Spicy Caramel Cookies

These cookies are a simple way to surprise people who expect plain caramel treats. The caramel keeps the centers chewy and rich. Cinnamon and ginger give warm depth. A touch of cayenne gives a bright, surprising finish that lifts the sweet. They are quick to make, fun to gift, and pair well with coffee or a glass of milk. If you enjoy trying different cookie textures, this recipe is an easy, rewarding choice.

How to Make Spicy Caramel Cookies

You will cream butter and sugars, fold in caramel and egg, and then add spiced flour. The dough is easy to scoop and bakes into cookies with golden edges and soft middles. Work with room-temperature butter and egg for smooth mixing. Chill the dough briefly if your kitchen is very warm to keep shapes neat.

Ingredients:

1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
1/4 cup caramel sauce
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line or lightly grease baking sheets, or use parchment paper to prevent sticking. Measure ingredients and bring the butter and egg to room temperature for easier mixing.

Step 2: Mixing

In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the caramel sauce, egg, and vanilla until well combined. In a separate bowl, whisk the flour, baking soda, cinnamon, ginger, cayenne, and salt. Gradually blend the dry ingredients into the wet mixture until well incorporated and a soft dough forms.

Step 3: Baking

Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers look set but still soft. Rotate the pans halfway through baking if your oven has hot spots.

Step 4: Finishing

Allow cookies to cool on the baking sheets for 3–5 minutes to set. Transfer them to wire racks to cool completely. The cookies will firm as they cool but remain chewy in the center.

How to Serve Spicy Caramel Cookies

Serve these warm for best texture and aroma. They pair nicely with black coffee, chai, or a simple glass of milk. For a party, arrange them on a platter with chocolate-dipped halves or sprinkle a little flaky sea salt on top just before serving for contrast. For an alternate sweet-salty snack plate, try pairing them with Ritz cracker caramel cookies for crunch and variety.

How to Store Spicy Caramel Cookies

At room temperature: Store in an airtight container for up to 4 days. Place a slice of bread in the container to help keep them soft.
In the refrigerator: Store in an airtight container for up to 10 days. Bring to room temperature or warm briefly before serving.
In the freezer: Freeze baked cookies in a single layer on a tray. Once firm, transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in a low oven for a few minutes.

Expert Tips for Perfect Spicy Caramel Cookies

Use room-temperature butter and egg. This ensures smooth creaming and even texture.
Measure flour by spooning it into the cup and leveling off. Too much flour makes dry cookies.
Taste your caramel sauce first. If it’s very sweet or runny, reduce added sugar elsewhere or use a thicker caramel for less spreading.
Adjust cayenne to your tolerance. Start with 1/8 teaspoon if you prefer very mild heat.
For chewier centers, underbake by a minute and let cookies finish on the hot sheet.
To get uniform cookies, use a small cookie scoop for even portions.
If dough is sticky, chill for 15–30 minutes before scooping.

Delicious Variations

Chocolate Drizzle: Melt dark chocolate and drizzle over cooled cookies for a bitter-sweet contrast.
Sea Salt Finish: Sprinkle flaky sea salt on warm cookies for a salty-sweet finish.
Nut Crunch: Fold in 1/2 cup chopped toasted pecans or walnuts for texture.
Chai Spice Twist: Replace ginger and cayenne with 1 teaspoon chai spice blend for a warm floral note.
Gochujang Caramel: Swap a tablespoon of caramel for a gochujang-infused caramel for deeper fermented heat (try a small test batch first).

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the dough for up to 48 hours tightly wrapped. Let it sit at room temperature for 10–15 minutes before scooping. You can also freeze scooped dough portions for up to 3 months; bake from frozen, adding a minute or two to the bake time.

Q: My cookies spread too much. What went wrong?
A: Likely causes are too-warm butter, too much caramel, or overly soft dough. Chill the dough for 15–30 minutes before baking. Also check that you measured flour correctly — scooping can compact it and change ratios.

Q: Can I reduce the sugar or use a sugar substitute?
A: You can reduce granulated sugar slightly, but sugar affects texture and spread. For natural swaps, use coconut sugar 1:1 for brown sugar, though the flavor will change. Sugar substitutes may alter texture and are not recommended without testing.

Q: How can I make them crispier?
A: Bake a minute or two longer until the centers are firmer and the edges are deep golden. Let them cool fully on a wire rack to crisp up. Thinner dough balls also yield crisper cookies.

Q: Is there a dairy-free version?
A: Yes. Use a dairy-free butter substitute (stick form works best) and ensure your caramel sauce is dairy-free (or make a coconut milk caramel). The texture will be slightly different but still tasty.

Q: Can I double the recipe?
A: Yes. Double all ingredients and mix in a larger bowl or in two batches to ensure even creaming and mixing. Bake on multiple trays, rotating as needed for even baking.

Conclusion

These Spicy Caramel Cookies are an easy way to add warmth and surprise to any cookie plate. They bake quickly, smell amazing, and offer a chewy center with a hint of heat that keeps people coming back for another bite. If you like exploring spicy-sweet cookie ideas, check this related NYT Gochujang Caramel Cookies Recipe – Beyond Kimchee for an adventurous twist: NYT Gochujang Caramel Cookies Recipe – Beyond Kimchee. Enjoy baking — and don’t be afraid to tweak the spice level to make this recipe your own.