These salted caramel cookies are everything you want in a dessert! Soft, chewy, and layered with that perfect balance of sweet and salty. Each bite starts with a buttery cookie base and ends with rich caramel sauce and a sprinkle of flaky sea salt.
Made without eggs and topped with a tangy cream cheese frosting, these cookies are the ultimate upgrade on a classic. They’re easy to make, bakery-level delicious, and guaranteed to satisfy any sweet craving. Whether you’re baking for the holidays, a dinner party, or just a cozy night in, these salted caramel cookies are the kind of treat that disappears fast.
Table of Contents
Key Ingredients For my Salted Caramel Cookies
All-Purpose Flour: The foundation of any good cookie — it provides structure while keeping the texture soft and chewy.
Vegan Butter: Adds rich flavor and that classic buttery mouthfeel, while keeping the cookies completely dairy-free.
Sugar: A mix of raw or granulated cane sugar creates the perfect balance of sweetness and helps the edges caramelize for a golden finish.
Soy Vanilla Milk: Adds subtle vanilla flavor and just enough moisture to bring the dough together without making it heavy.
White Vinegar: Reacts with baking soda for extra lift, helping the cookies stay soft and fluffy rather than dense.
Baking Powder + Baking Soda: The dynamic duo of leavening. They work together to create light, tender cookies with the perfect rise.
Vanilla Extract: A must for warmth and aroma — it enhances every flavor in both the dough and the frosting.
Cream Cheese: The base of the frosting — rich, tangy, and perfectly balanced against the sweetness of powdered sugar.
Powdered Sugar: Gives the frosting its signature creamy, spreadable texture and just the right touch of sweetness.
Caramel Sauce & Flaky Sea Salt: The finishing touch. A drizzle of caramel and a sprinkle of salt turn these cookies from cozy to craveable.
How to Make Salted Caramel Cookies
- The process for making these cookies is so simple!
- First, use your Hamilton Professional Hand Mixer with the Easy Clean Beaters to whip together your butter and sugar.
- Then, add in your vanilla extract, vinegar, and soy milk, and whip everything together again.
- Finally, add in your all purpose flour, baking powder, and baking soda, to the mixture, and mix one last time.
- Bake for about 12 minutes at 375.
- For the frosting, just blend all of the ingredients together well and add a thick layer on top of your cookies along with caramel sauce and flaky salt.
Recipe Tips
Don’t overbake: These salted caramel cookies should look slightly underdone when you pull them out — they’ll finish setting as they cool, giving you that soft, chewy texture.
Use room-temperature ingredients: Vegan butter and cream cheese blend better when slightly softened, creating a smoother dough and a fluffier frosting.
Add the vinegar: It may sound odd, but white vinegar helps the baking soda activate for a light, tender crumb — essential for perfect eggless cookies.
Drizzle after cooling: Always let cookies cool before adding caramel or frosting so it sets beautifully instead of sliding off.
Serving Suggestions
These salted caramel cookies are pure indulgence — soft, rich, and just the right amount of salty. Pair them with a cozy drink like my Masala Chai for the perfect balance of sweet and spiced. Or with a creamy Iced Matcha Latte or some Homemade Hot Chocolate.
If you’re serving them at a dinner party or during the holidays, they make an elegant dessert next to something creamy like my Lemon Possets, Single-Serving Apple Crumble, or Peach Cobbler.
For a festive dessert board, layer these cookies with Pistachio White Chocolate Cookies, S’mores Cookies, or some Classic Chocolate Chip Cookies for a mix of textures and flavors that feel luxurious but effortless.
Salted Caramel Cheesecake Cookies
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, (you can adjust this according to taste)
Garnish
- caramel sauce
- flaky sea salt
Instructions
- First, use your hand mixer to whip together your butter and sugar.
- Then, add in your vanilla extract, vinegar, and soy milk, and whip everything together again.
- Finally, add in your all purpose flour, baking powder, and baking soda, to the mixture, and mix one last time.
- Bake for about 12 minutes at 375. You can bake a little longer if needed to turn golden brown.
- For the frosting, just blend all of the ingredients together well and add a thick layer on top of your cookies along with caramel sauce and flaky salt.
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