Salted Caramel Spritz

Salted Caramel Spritz
Yield: 7 dozen cookies Prep 15 mins Bake for 10 minutes per batch


  • 3/4 cup Kraft soft caramels, unwrapped (18 caramels)
  • 1/4 cup half-and-half
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/3 cup packed dark brown sugar
  • 1 large egg
  • 3/4 teaspoon sea salt
  • 3 cups all-purpose flour
  • 1 cookie press, fitted with a snowflake disc (such as Oxo)
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons half-and-half
  • Sea salt, for sprinkling

Make It


1. Heat oven to 350 degrees . Combine caramels and half-and-half in a small saucepan. Cook over medium-low heat, stirring occasionally, until caramels are melted, about 8 minutes. Cool slightly.

2. In a large bowl, beat butter and sugar until fluffy, about 3 minutes. Beat in egg and salt, then cooled but still fluid caramel mixture. On low speed, mix in flour. Add some dough to cookie press. Press cookies out onto ungreased baking sheets. Bake at 350 degrees for 10 minutes, until set and just beginning to brown around bottom. Transfer to wire racks to cool and repeat with remaining dough.


3. In a small saucepan, combine sugar and half-and-half. Heat over medium-low heat until sugar is dissolved. Place wire rack with cookies over a baking sheet. Drizzle with glaze and sprinkle with salt. Let cookies dry until glaze is set before stacking or storing.

Nutrition Facts

Amount Per Serving: cal. (kcal): 57, Fat, total (g): 3, chol. (mg): 9, sat. fat (g): 2, carb. (g): 8, fiber (g): , pro. (g): 1, sodium (mg): 31, Percent Daily Values are based on a 2,000 calorie diet.