salted-caramel-cookies-2
salted-caramel-cookies-2 might sound like a funny label, but if you landed here because you’re craving something cozy, buttery, and just a bit fancy, you’re in the right kitchen. I wanted a cookie that feels special without being fussy, the kind you make on a Sunday afternoon and then sneak for breakfast on Monday. These rosemary and salted caramel Linzer-style cookies hit that sweet spot. They’re crisp at the edges, tender in the middle, and filled with a lush caramel that’s perfectly balanced with flaky sea salt. If you’re nervous about cutout cookies, don’t be. I’ll walk you through the whole thing in simple steps and share the tweaks that make them come out just right.
How to Make Rosemary & Salted Caramel Linzer Cookies
These are Linzer cookies with a twist: a buttery almond dough scented with fresh rosemary, sandwiched around silky salted caramel. The rosemary is subtle, more of a whisper than a shout, and it wakes up the caramel in the best way. If you’ve baked classic Linzers with jam, this will feel familiar, just a little more grown up. I first tested this when a friend asked for something “sweet, but not sticky-sweet,” and it’s been my favorite ever since.
I’ll say the quiet part out loud: if you saw the phrase salted-caramel-cookies-2 floating around and got curious, you’re about to make your new go-to cookie. The method is simple, and it’s all about chilling the dough and baking just until the edges are golden. You’ve got this.
What You Need
Butter: Unsalted, because we’ll control the salt. You’ll infuse it with rosemary for a warm, woodsy note.
Sugar: A mix of powdered sugar in the dough for tenderness and a little granulated sugar for structure.
Flours: All-purpose plus almond flour. The almond flour gives that classic Linzer tenderness.
Egg: One large egg yolk, for richness and to help the dough come together.
Rosemary: Fresh, finely chopped. A little goes a long way.
Salted caramel: Thick but spreadable. You can make your own or use a good store-bought jar. If making from scratch, here’s my simple caramel sauce that sets up just right for sandwich cookies.
Vanilla, flaky salt, and powdered sugar for dusting.
Step-by-Step
1) Infuse the butter: Melt 1 cup (226 g) unsalted butter with 1 teaspoon finely chopped rosemary in a small pot over low heat for 2 to 3 minutes until fragrant. Let it cool to room temp so it’s soft but not hot. This step builds flavor without overpowering the cookie.
2) Mix the dough: Beat the cooled rosemary butter with 1 cup (120 g) powdered sugar and 2 tablespoons granulated sugar until smooth and creamy, about 1 to 2 minutes. Beat in 1 egg yolk and 1 teaspoon vanilla. In a separate bowl, whisk 2 cups (240 g) all-purpose flour, 3/4 cup (75 g) almond flour, and 1/2 teaspoon fine salt. Add dry to wet and mix until a soft dough forms. It should be slightly tacky but not sticky. If it’s too soft, sprinkle in a tablespoon of flour.
3) Chill: Divide dough in half, flatten into discs, wrap, and chill 1 to 2 hours. Chilling is non-negotiable for neat cutouts and tender texture.
4) Roll and cut: Work with one disc at a time on lightly floured parchment. Roll to about 1/8 inch thick. Cut an even number of cookies using a 2 to 2.5 inch cutter. For half the cookies (the tops), use a smaller cutter to create a window. Reroll scraps once if needed.
5) Bake: Transfer to a parchment-lined sheet and chill the cut cookies for 10 minutes to help them keep their shape. Bake at 350 F (175 C) for 9 to 12 minutes, or until the edges are just golden. Cool completely on a rack.
6) Fill and finish: Dust the tops (the cookies with windows) with powdered sugar. Spread 1 to 2 teaspoons of thick salted caramel on each bottom cookie. Sprinkle a pinch of flaky salt, then cap with the dusted top. Press gently to set. If the caramel is on the runny side, chill the assembled cookies 10 minutes before serving.
Make-Ahead and Storage
Unbaked dough discs keep well for 3 days in the fridge or up to 2 months in the freezer. Baked, unfilled cookies can be stored airtight for 4 to 5 days. Once filled, they’re best within 48 hours, though I’ve happily eaten them on day three. If your kitchen runs warm, store assembled cookies in a container with parchment between layers and keep them cool.
Pro tip: Caramel thickens as it cools. If yours feels too loose, let it stand or chill it briefly. If it’s too firm, warm it for a few seconds at a time until spreadable.
Tips for Perfect Cookies
- Chill the dough well. It makes rolling, cutting, and clean edges so much easier.
- Roll evenly. Aim for 1/8 inch to keep the sandwich delicate, not bulky.
- Keep the caramel thick. Drippy caramel looks pretty but will ooze. Stir and cool until it holds soft peaks on a spoon.
- Use a gentle hand with rosemary. Start with 1 teaspoon; you can always add a pinch next time if you want more.
- Watch the edges. Pull the cookies the moment the edges turn light gold. Overbaking dries them out.
- Weigh your ingredients if possible. Almond flour especially benefits from accuracy.
- Bake one tray at a time. You get more even color and texture.
- Let them cool fully before filling. Warm cookies melt caramel and get messy fast.
If you’re into deeper flavor, try browning the butter lightly before infusing the rosemary. Those toasty notes make the caramel shine. Here’s a quick refresher on how to brown butter without burning it.
“I made these for a team coffee break and they disappeared before I poured my cup. The rosemary is subtle, not perfume-y, and the caramel sets perfectly. Saving this one forever.”
Variations on Linzer Cookies
Flavor Swaps You’ll Love
Citrus rosemary: Add 1 teaspoon lemon or orange zest to the dough for a bright lift. The citrus plays beautifully with the caramel and rosemary.
Chocolate caramel: Add 2 tablespoons cocoa powder to the dry ingredients and bump the granulated sugar by 1 tablespoon to balance. Fill with salted caramel as written. Dust with cocoa powder instead of powdered sugar for a moody finish.
Nutty twist: Swap almond flour with hazelnut flour for a deeper, cozy flavor. A tiny pinch of cinnamon is lovely here.
Espresso caramel: Stir 1 teaspoon instant espresso powder into your caramel for a subtle coffee kick. It makes the cookies taste like a fancy cafe treat.
Jam return: Not feeling caramel today? Fill with tart raspberry jam and skip the rosemary for a more classic Linzer vibe. Still dust with powdered sugar.
Gluten-free option: Use a cup-for-cup gluten-free blend and keep the almond flour. Chill the dough thoroughly and roll it between parchment to prevent sticking.
Dairy-free option: Use a good plant-based butter and a dairy-free caramel. The texture will be slightly different, but still crisp and tender.
Common Mistakes to Avoid
Using too much rosemary: It should be a background note, not the main event. Measure carefully and chop it very fine so it blends in.
Skipping the chill: Warm dough spreads and loses those pretty shapes. A quick 10-minute chill after cutting helps, too.
Filling while warm: The caramel will melt and slide right out. Let the cookies cool all the way, even if you’re impatient like me.
Overbaking: Remember, cookies continue to set as they cool. Pull them when the edges are just golden, not brown all over.
Caramel too thin: If your caramel runs, it needs more cooling time. Give it a stir and wait a bit. Thick caramel equals neat sandwiches.
Rough flour measuring: If you scoop the cup directly into the flour bag, you’ll pack too much. Fluff, spoon, and level, or weigh for the most consistent results.
Serving Suggestions
- Coffee break: These cookies are dynamite with a cappuccino or a simple black coffee. The bittersweet sip balances the sweet bite.
- Tea time: Rosemary pairs naturally with Earl Grey or mint tea. Serve on a small plate with extra flaky salt on the side for sprinkling.
- Dessert board: Add grapes, aged cheddar, dark chocolate squares, and these cookies for an easy dinner party dessert spread.
- Holiday gifting: Nestle them in tins with parchment layers. If the room is warm, keep the tins in a cool spot to protect the caramel.
- Ice cream treat: Sandwich a tiny scoop of vanilla between two cookies and freeze 15 minutes. Sprinkle with crushed nuts for crunch.
- Warm them slightly: A 5 to 10 second microwave zap loosens the caramel and wakes up the rosemary aroma.
Common Questions
Can I make the dough ahead? Yes. Chill the dough up to 3 days or freeze for 2 months. Thaw in the fridge overnight before rolling.
My caramel is too runny. How can I fix it? Let it cool longer, or stir in a tiny pinch of salt to encourage thickening. As a last resort, chill it for a few minutes.
Do I have to use almond flour? It’s traditional for Linzers and adds tenderness, but you can swap with more all-purpose flour. Expect a slightly firmer bite.
How do I store the finished cookies? Airtight container, cool place, parchment between layers. Best within 2 days for maximum snap and flavor.
I saw salted-caramel-cookies-2 mentioned somewhere. Is this the same recipe? This is my rosemary and salted caramel Linzer version. If that tag brought you here, you’re in the right place for a balanced, cozy cookie.
One last bite before you bake
We kept the steps simple, leaned on a short chill, and let rosemary and caramel do the heavy lifting. With even rolling, a watchful eye on the oven, and thick, silky filling, you’ll get neat sandwich cookies that taste like a bakery treat. I hope these become your new favorite for gifting, coffee dates, and quiet late-night snacks. If you try them, come back and tell me how it went, especially if salted-caramel-cookies-2 brought you here. Now go warm the oven and have some fun with it.
Rosemary & Salted Caramel Linzer Cookies
Ingredients
Method
- Melt 1 cup unsalted butter with 1 teaspoon finely chopped rosemary over low heat for 2 to 3 minutes until fragrant. Cool to room temperature.
- Beat the cooled rosemary butter with 1 cup powdered sugar and 2 tablespoons granulated sugar until smooth and creamy.
- Beat in 1 egg yolk and 1 teaspoon vanilla extract.
- In another bowl, whisk together 2 cups all-purpose flour, 3/4 cup almond flour, and 1/2 teaspoon fine salt.
- Combine the dry ingredients with the wet until a soft dough forms. If too soft, add a tablespoon of flour.
- Divide the dough in half, flatten into discs, wrap, and chill for 1 to 2 hours.
- Preheat your oven to 350°F (175°C). Roll out one disc of dough on floured parchment to about 1/8 inch thick.
- Cut out cookies with a 2-2.5 inch cutter. For half the cookies, use a smaller cutter to create a window.
- Chill the cut cookies for 10 minutes before baking.
- Bake for 9 to 12 minutes until edges are just golden. Cool completely on a rack.
- Dust the top cookies with powdered sugar. Spread 1 to 2 teaspoons of salted caramel on each bottom cookie. Sprinkle with flaky salt and cap with the top cookie.
- If the caramel is runny, chill the assembled cookies for 10 minutes before serving.
