Winter Market Caramel Cookies (Print Version)
Soft spiced vegan cookies with rich caramel frosting, ideal for comforting winter gatherings.
# List of Ingredients:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp fine sea salt
05 - 1 1/2 tsp ground cinnamon
06 - 1/2 tsp ground ginger
07 - 1/4 tsp ground nutmeg
08 - 1/2 cup coconut oil, melted and cooled
09 - 3/4 cup packed light brown sugar
10 - 1/4 cup unsweetened applesauce
11 - 1/4 cup plant-based milk
12 - 1 tsp vanilla extract
→ Caramel Frosting
13 - 1/3 cup vegan butter
14 - 1/2 cup packed light brown sugar
15 - 1/4 cup coconut cream
16 - 1 cup powdered sugar, sifted
17 - Pinch of sea salt
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
03 - In a large bowl, beat melted coconut oil and brown sugar until smooth. Mix in applesauce, plant-based milk, and vanilla extract until fully incorporated.
04 - Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
05 - Drop tablespoon-sized mounds of dough onto prepared baking sheets, spacing 2 inches apart.
06 - Bake for 10 to 12 minutes until edges are set and centers appear slightly underbaked. Remove and cool completely on wire rack.
07 - Melt vegan butter in small saucepan over medium heat. Add brown sugar and stir until dissolved, approximately 2 minutes.
08 - Whisk in coconut cream and pinch of salt until smooth. Remove from heat and cool for 5 minutes.
09 - Gradually whisk in powdered sugar until smooth and spreadable. Add splash of plant-based milk if needed for consistency.
10 - Spread generous layer of caramel frosting over cooled cookies. Allow frosting to set before serving.
# Expert Advice:
01 -
- The caramel frosting creates this incredible salty-sweet situation that makes people pause and ask what exactly they're eating
- These cookies stay soft for days, which I discovered when I hid half the batch from my roommate and forgot about them
02 -
- Underbaking these slightly is crucial because they continue cooking on the hot baking sheet and no one wants a dry spice cookie
- The coconut cream must be cold from the refrigerator so you can scoop out only the thick white part
03 -
- Room temperature ingredients combine more smoothly, so take the vegan butter out about 30 minutes before making the frosting
- Chilling the dough for 30 minutes before baking helps the cookies hold their shape and gives them a thicker, softer texture