Go Back

Salted Caramel Shortbread Snowflake Cookies

Tender, buttery snowflake-shaped shortbread cookies drizzled with a rich, homemade salted caramel sauce. A perfect festive treat.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, British
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Cookies
  • 1 cup unsalted butter softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp fine sea salt
  • 2.25 cups all-purpose flour
Salted Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cubed, room temperature
  • 0.5 cup heavy cream room temperature
  • 1 tsp flaky sea salt plus more for sprinkling

Equipment

  • Stand Mixer or Hand Mixer
  • Snowflake cookie cutter
  • Baking sheets
  • Heavy-bottomed saucepan
  • Wire cooling rack

Method
 

  1. Cream softened butter, powdered sugar, vanilla, and salt until light and fluffy.
  2. Gradually mix in flour on low speed until just combined. Do not overmix.
  3. Form dough into a disk, wrap in plastic, and chill for at least 1 hour.
  4. Preheat oven to 325°F (160°C). Roll out dough to 1/4 inch thick.
  5. Cut out snowflake shapes and place on parchment-lined baking sheets.
  6. Bake for 12-15 minutes until edges are pale golden. Cool completely on wire racks.
  7. For caramel: Melt sugar in a saucepan over medium heat until deep amber color.
  8. Remove from heat and carefully whisk in cubed butter until melted.
  9. Slowly whisk in heavy cream until smooth, then stir in flaky sea salt.
  10. Let caramel cool slightly, then drizzle over cooled cookies. Let set before serving.

Notes

Total time includes 1 hour of chilling time for the dough. The caramel sauce can be made ahead and gently reheated before drizzling. Store cookies in an airtight container at room temperature.