These salted caramel diamond cookies are buttery and melt-in-your-mouth shortbread cookie with the addition of salted caramel.
I honestly can’t think of a more addictive combo. I’ll need to make enough to avoid fighting for the last cookie in my house.
Ingredients to make caramel french diamond cookies:
Sugar: I use granulated sugar for the caramel and light brown sugar for the dough.
Butter: Room temperature, unsalted butter.
Heavy cream: A splash of heavy cream to loosen up the caramel.
Salt: This is the star of the show; a touch of Maldon salt brings up all the flavors. You can buy it here https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M
Flour: Unbleached all-purpose flour.
Brown sugar: I roll the cookie in brown sugar for an extra crunch.
How to make salted caramel french diamond cookies:
Place 80g of granulated sugar in a medium saucepan, and let it melt at low heat. Stir constantly with a wooden spoon to help dissolve the sugar uniformly.
Continue until the sugar is completely melted and becomes a brown amber color.
At this stage, we can add 20g of heavy cream slightly warmed up on the stove or microwave and continue to stir.
When adding the heavy cream, a lot of steam will rise, so be careful not to be so close to the pan with your face while doing that.
After the heavy cream, we add 170g of room temperature unsalted butter and continue to stir with a spatula.
Once the caramel is smooth, remove it from the heat and transfer it to a medium-clean bowl to let it cool.
Once cool, add 210g of all-purpose flour to the caramel and 20g of brown sugar.
Mix with a spatula until the dough is nice and smooth, then wrap it in plastic and place it in the fridge overnight.
Chef tip:
Resting the dough overnight helps enhance the cookie’s flavor and makes it easier to form.
The next day, place the dough on the counter and form 2 logs of 1.5 inches in thickness.
In a tiny bowl, whisk 50g of egg whites and brush the surface of the logs.
Last, prepare a tray filled with brown sugar and roll the logs in this mixture.
Now slice the cookies into 1/2 thick discs, and place them in a baking tray lined with parchment paper.
At this point, I pop the tray in the fridge for 30 more minutes before baking to help the cookies keep their shape.
Remove the tray from the fridge, sprinkle with Maldon salt and bake at 350°F in a preheated oven for 12 to 15 minutes.
Remove cookies from the oven, let cool, then store in an airtight container.
How to store the caramel french diamond cookies:
You can keep the dough, already rolled into a log, in the freezer for up to 3 months. When needed, defrost them in the fridge, roll in the sugar and salt mixture, cut them into discs, and bake, as I explained before.
This cookie also keeps very well after baking; once cooled, transfer them into an airtight container, and they will stay fresh for a week at least.
FAQ:
What if I don’t find Maldon salt?
I know Maldon salt can be a pain to find at the regular supermarket, but it is easy to find online. Switching this out and using table salt would make this recipe too salty. Maldon salt is worth the wait!
Why my diamond cookies don’t hold the shape?
To avoid the cookies from spreading too much while baking, I advise putting them in the fridge for at least 30 minutes after cutting into discs.
How do you know the diamond cookies are ready:
After 12 to 15 minutes of baking, the cookie should have slightly browned edges. Even if it is still soft at this stage, I advise removing them from the oven and letting them cool on a wire rack. They will firm up while they cool.
You might also like:
How to make “Sbriciolata”, Italian-style crumb cake.
Caramel french diamond cookies
Ingredients
- 80 g granulated sugar
- 20 g heavy cream
- 170 g unsalted butter
- 20 g light brown sugar
- 210 g all-purpose flour
- maldon salt
Instructions
For the caramel:
- Place 80g of granulated sugar in a medium saucepan, and let it melt at low heat. Stir constantly with a wooden spoon to help dissolve the sugar uniformly.
- Continue until the sugar is completely melted and becomes a brown amber color.
- At this stage, we can add 20g of heavy cream slightly warmed up on the stove or microwave and continue to stir.
- When adding the heavy cream, a lot of steam will rise, so be careful not to be so close to the pan with your face while doing that.
- After the heavy cream, we add 170g of room temperature unsalted butter and continue to stir with a spatula.
- Once the caramel is smooth, remove it from the heat and transfer it to a medium-clean bowl to let it cool.
For the cookie dough:
- Once cool, add 210g of all-purpose flour to the caramel and 20g of brown sugar.
- Mix with a spatula until the dough is nice and smooth, then wrap it in plastic and place it in the fridge overnight.
- The next day, place the dough on the counter and form 2 logs of 1.5 inches in thickness.
- In a tiny bowl, whisk 50g of egg whites and brush the surface of the cookie dough.
- Last, prepare a tray filled with brown sugar and roll the logs in this mixture.
- Now slice the cookies into 1/2 thick discs, and place them in a baking tray lined with parchment paper.
- At this point, I pop the tray in the fridge for 30 more minutes before baking to help the cookies keep their shape.
- Remove the tray from the fridge, sprinkle with Maldon salt and bake at 350°F in a preheated oven for 12 to 15 minutes.
- Remove cookies from the oven, let cool, then store in an airtight container.
Notes
About Author
