January Bliss Caramel Frost Cookies (Print Version)
Delightful buttery vegan cookies with a rich caramel-style frosting, perfect for sharing and snacking.
# List of Ingredients:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt
04 - 1/2 cup vegan butter, softened
05 - 1/2 cup coconut oil, room temperature
06 - 1 cup organic cane sugar
07 - 1/4 cup unsweetened applesauce
08 - 1 teaspoon vanilla extract
→ Caramel Frosting
09 - 1/2 cup coconut cream (thick part from chilled canned coconut milk)
10 - 1/2 cup light brown sugar, vegan
11 - 2 tablespoons vegan butter
12 - 1 teaspoon vanilla extract
13 - Pinch of sea salt
14 - 1 cup powdered sugar, sifted
# Step-by-step Instructions:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and sea salt until evenly mixed.
03 - In a large bowl, beat vegan butter, coconut oil, and organic cane sugar until light and fluffy. Mix in applesauce and vanilla extract until well incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined to avoid overmixing.
05 - Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them approximately 2 inches apart.
06 - Bake for 10 to 12 minutes until the edges turn lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
07 - In a small saucepan over medium heat, combine coconut cream, brown sugar, and vegan butter. Stir and simmer for 3 to 4 minutes until the mixture slightly thickens.
08 - Remove from heat and whisk in vanilla extract, sea salt, and sifted powdered sugar until smooth and spreadable.
09 - Generously spread the caramel frosting over cooled cookies. Allow frosting to set before serving.
# Expert Advice:
01 -
- They stay soft and buttery for days, which means you can bake a batch and forget about the kitchen for a while.
- The frosting tastes like pure caramel heaven without any of the dairy guilt—it's the kind of thing that makes people stop and ask what you did differently.
- Honestly, they're easy enough that baking them on a Wednesday feels like a small celebration, not a project.
02 -
- The frosting will continue to thicken as it cools, so if it seems a tiny bit too soft, let it sit for a minute and it'll firm up—don't panic and add more powdered sugar or you'll end up with something grainy.
- Room temperature ingredients are non-negotiable here; if your coconut oil or vegan butter is cold, your dough won't emulsify properly and you'll end up with gritty cookies instead of buttery ones.
03 -
- If your frosting breaks or looks grainy when you add the powdered sugar, it usually means the base mixture was too hot—whisk in the sugar slowly, and if it still looks off, set the bowl in an ice bath for a minute to cool it down.
- These cookies freeze beautifully unfrosted for up to three weeks, so you can make a huge batch in January and frost them as you want them throughout the month.