If you like the sweet and salty combination of caramel these caramel frosted cookies are for you! A soft sugar cookie frosted in the most delicious caramel frosting. Serve chilled or at room temperature. They are heavenly!
Cream butter, shortening, and sugar with an electric hand mixer or stand mixer. Beat in eggs.
In a separate bowl whisk flour, cream of tartar, baking soda, and salt together.
Combine dry ingredients with butter mixture.
Scoop cookies, using a medium cookie scoop, on cookie sheets lined with parchment paper. I usually bake 6 cookies per sheet.
Bake for 12 minutes.
Allow cookies to cool for 3 minutes before transferring to a cooling rack. Cool completely.
Caramel Frosting
Melt butter in a saucepan over medium heat. Add brown sugar and bring to a boil, stirring frequently. Reduce heat to medium-low and allow the mixture to simmer, stirring occasionally, for 3-4 minutes or until it looks amber in color and slightly frothy (watch my video to see what mine looked like). It may take more or less time, depending on different pans and stoves.
Add 1/4 cup milk, stir, and bring the mixture back to a boil for one minute, stirring frequently.
Remove caramel from heat and allow to cool to room temperature (about 30 minutes). The mixture will thicken slightly as it stands.
Transfer cooled caramel to a mixing bowl. Beat in 2 1/2 cups of powdered sugar and 5-6 teaspoons of milk into the caramel and mix until smooth and creamy.
Frost cooled cookies with caramel frosting.
Video
Notes
This recipe makes 28 cookies. Store cookies in an airtight container for up to 3-5 days.