Butter Cookies with a Caramel Twist
Rossmoor Food
June 18, 2025
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Ingredients
Adjust Servings
| 1 cup (225g) unsalted butter, softened | |
| ½ cup (100g) Mother's Choice Brown Sugar (for rich caramel notes) | |
| ½ cup (60g) Mother's Choice Icing Sugar (for smooth texture) | |
| 1 large egg | |
| 1 tsp vanilla extract | |
| 2 ¼ cups (280g) all-purpose flour | |
| 1 tsp Rossmoor Baking Powder (for perfect rise) | |
| ¼ tsp salt |
Directions
1.
Cream Butter & Sugars:
In a bowl, beat softened butter, brown sugar, and icing sugar until light and fluffy (~3 mins).
Add egg and vanilla, mix until combined.
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2.
Dry Ingredients:
Sift flour, baking powder, and salt into the wet mix. Fold gently until a soft dough forms.
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3.
Shape & Chill (Optional):
Roll dough into 1-inch balls or use a cookie press for shapes.
Chill for 30 mins (for firmer texture) or bake immediately.
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4.
Bake:
Preheat oven to 350°F (180°C). Place cookies on a lined tray, 2 inches apart.
Bake for 12-15 mins until edges are golden.
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5.
Cool & Serve:
Let cool on the tray for 5 mins, then transfer to a wire rack.
Optional: Dust with extra icing sugar or drizzle with melted chocolate.
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Notes
Enjoy with tea, milk, or as a sweet gift!
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