These salted caramel cookies are exactly what you want from a dessert: soft, chewy, and perfectly balanced between sweet and salty. Each bite begins with a buttery, tender cookie base, finished with a drizzle of rich caramel and a scattering of flaky sea salt for contrast.
Made without eggs and topped with a tangy cream cheese-style frosting, these cookies are an elevated take on a classic. They’re simple to prepare, have bakery-quality flavor, and are guaranteed crowd-pleasers. Whether you’re baking for holidays, a dinner party, or a cozy night in, these salted caramel cookies disappear fast.
Table of Contents
- How to Make Salted Caramel Cookies
- Recipe Tips
- Salted Caramel Cheesecake Cookies Recipe
Key Ingredients For my Salted Caramel Cookies
All-Purpose Flour: Provides structure while keeping the cookies soft and chewy.
Vegan Butter: Gives rich buttery flavor while keeping the recipe dairy-free.
Sugar: Raw or granulated cane sugar balances sweetness and helps the edges caramelize to a golden finish.
Soy Vanilla Milk: Adds subtle vanilla notes and the right amount of moisture without weighing down the dough.
White Vinegar: Reacts with baking soda for lift, helping the cookies stay light and tender.
Baking Powder + Baking Soda: Work together to create a gentle rise and tender crumb.
Vanilla Extract: Brings warmth and aroma that enhance both the cookie dough and the frosting.
Cream Cheese (or dairy-free alternative): Forms the tangy base of the frosting that balances the sweet caramel.
Powdered Sugar: Produces a smooth, spreadable frosting with the right sweetness.
Caramel Sauce & Flaky Sea Salt: The finishing touches — a caramel drizzle and a pinch of salt make these cookies irresistible.
How to Make Salted Caramel Cookies
- The process is straightforward and great for bakers of all levels.
- Start by creaming together the butter and sugar with a hand mixer until light and fluffy.
- Add the vanilla extract, white vinegar, and soy vanilla milk, and mix until combined.
- Fold in the all-purpose flour, baking powder, and baking soda until the dough comes together.
- Scoop onto a baking sheet and bake at 375°F (190°C) for about 12 minutes, or until edges are set and centers are slightly underdone — they’ll finish as they cool.
- For the frosting, beat together cream cheese (or a dairy-free alternative), vegan butter, powdered sugar, and vanilla until smooth. Spread a generous layer on cooled cookies, then top with caramel sauce and a pinch of flaky sea salt.
Recipe Tips
Don’t overbake: Pull the cookies when they still look slightly soft in the center. They’ll set as they cool, yielding a tender, chewy texture.
Use room-temperature ingredients: Softer vegan butter and cream cheese blend more smoothly, creating a creamier frosting and even dough.
Include the vinegar: A small amount of white vinegar reacts with the baking soda to give the cookies lift and tenderness — especially helpful in eggless recipes.
Drizzle after cooling: Allow cookies to cool completely before adding caramel or frosting so toppings set properly and don’t slide off.
Serving Suggestions
These salted caramel cookies are indulgent and versatile. Serve them with a warm spiced tea for contrast, or pair with a creamy iced matcha latte or homemade hot chocolate. For holiday gatherings or dessert boards, combine them with other cookies and small sweets to offer a variety of textures and flavors.
They also pair beautifully with lighter, citrusy desserts or fruit-based bakes if you want to balance the richness. For a festive presentation, stack them on a platter and drizzle extra caramel just before serving.
Salted Caramel Cheesecake Cookies
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Ingredients
Cookies
- 2 c all purpose flour
- 1 c raw or granulated cane sugar
- 3/4 c salted vegan butter
- 1 tsp vanilla extract
- 1/3 c soy vanilla milk
- 1 tsp white vinegar
- 1 tsp baking powder
- 1 tsp baking soda
Frosting
- 1 c powdered sugar
- 8 oz cream cheese
- 1 tsp vanilla extract
- 1/2 c vegan butter (adjust to taste)
Garnish
- caramel sauce
- flaky sea salt
Instructions
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Cream the butter and sugar together with a hand mixer until light and fluffy.
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Add vanilla extract, white vinegar, and soy vanilla milk; mix until combined.
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Add the all-purpose flour, baking powder, and baking soda; mix until a uniform dough forms.
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Bake at 375°F (190°C) for about 12 minutes. Bake a little longer if you prefer a more golden edge.
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For the frosting, beat together cream cheese, vegan butter, powdered sugar, and vanilla until smooth. Spread on cooled cookies, then finish with caramel sauce and flaky sea salt.