Sugar Cookie Sandwich Salted Caramel Frozen Dessert Recipe

Get ready to feel all gooey inside as I introduce you to a dessert creation that combines the wonders of buttery cookies and the lusciousness of salted caramel—you won’t believe the culinary adventure these frozen cookie sandwiches take you on!

The mixture of soft sugar cookies and salted caramel is one that I love. Add a twist by freezing it with vanilla ice cream, and you’ve got an indulgent dessert.

Talk about a tender cookie! All-purpose flour is what I use for the base.

A hint of sea salt in the salted caramel amps up the flavor. And though you could use store-bought caramel sauce, there’s nothing like the warm, gooey goodness of homemade caramel to take these over the top.

Sugar Cookie Sandwich Salted Caramel Frozen Dessert Recipe Ingredients

• All-Purpose Flour: Provides structure to cookies, contains carbohydrates.
• Unsalted Butter: Adds moisture and richness, contains fat.
• Granulated Sugar: Sweetens cookies, provides caramelization.
• Brown Sugar: Adds moisture and toffee flavor to caramel.
• Sea Salt: Enhances flavor and balances sweetness.
• Vanilla Ice Cream: Creamy base, provides sweetness and richness.
• Caramel Sauce: Adds rich, buttery sweetness to dessert.

Sugar Cookie Sandwich Salted Caramel Frozen Dessert Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter (for caramel)
• 1 cup brown sugar
• 1/4 cup heavy cream
• 1 teaspoon sea salt
• 1 cup vanilla ice cream, softened
• 1/2 cup caramel sauce (store-bought or homemade)

How to Make this Sugar Cookie Sandwich Salted Caramel Frozen Dessert Recipe

1. Set your oven to 350°F (175°C) to heat up. Prepare a baking sheet by lining it with parchment paper.

2. In a bowl, blend the flour, baking powder, and salt well. Put it aside.

3. In a big mixing bowl, mix together 1/2 cup of unsalted butter at room temperature and the granulated sugar. Blend these ingredients until they are light and fluffy. To this mixture, add 1 egg and 1 teaspoon of vanilla, and mix well.

4. Slowly incorporate the dry ingredients into the wet ingredients, stirring them together until they just come together in a simple form.

5. Scoop tablespoon amounts of dough and roll them into balls. Put the balls on the baking sheet you prepared and space them about 2 inches apart. Flatten the balls slightly with the back of a spoon. They should look like thick cookies before baking.

6. In the preheated oven, bake for 10-12 minutes or until the edges are golden and light. Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.

7. As you await the cooling of the cookies, heat 1/2 cup (1 stick) unsalted butter in a medium-sized saucepan over medium heat until melted. Stir in 1 cup packed light brown sugar, 1/4 cup light corn syrup (or molasses), and 1/4 cup heavy (whipping) cream. Allow this mixture to come to a gentle boil, and then let it boil for 2-3 minutes (don’t skimp on time, as this step is vital to achieve caramel), stirring constantly. Remove the pan from the heat and stir in 1 teaspoon sea salt (or more, to taste). Let it cool and thicken for a few minutes before drizzling it over the cookies. Then, eat while still warm!

8. Once the cookies and caramel are completely cooled, position a scoop of softened vanilla ice cream on the underside of a single cookie. Drizzle homemade caramel sauce over the top, and place another cookie atop the mound of sauced ice cream. Gently press the cookies together, spreading the ice cream in the process.

9. Execute the remaining cookies and ice cream, and like any good supper sandwich, the cookies and ice cream are capped with fresh cookies. Once the sandwich assembly is done, the next step is freezing. These cookie sandwiches should be frozen for at least 1 hour to allow all that edible ice cream to firm up.

10. Right before serving, drizzle more caramel sauce on top if you want. Enjoy your Frozen Dessert that is a sugar cookie sandwich filled with salted caramel!

Sugar Cookie Sandwich Salted Caramel Frozen Dessert Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowls (2)
5. Measuring cups and spoons
6. Hand mixer or stand mixer
7. Spoon (for mixing and flattening cookies)
8. Wire rack
9. Saucepan
10. Spatula or wooden spoon (for stirring caramel)
11. Cookie scoop or tablespoon (for portioning dough)
12. Ice cream scoop (for ice cream assembly)
13. Freezer

FAQ

• What can I use instead of vanilla extract for flavoring?You can use almond extract or any other extract you like for a different flavor profile.
• Can I use salted butter instead of unsalted?Sure, but make sure to cut back on or leave out any added salt in the recipe so that the food isn’t too salty.
• How should I store the leftover sugar cookie sandwiches?Individual items should be wrapped in plastic and stored in an airtight container in the freezer for no longer than two weeks.
• Is there a way to make this recipe gluten-free?Substitute all-purpose flour with a gluten-free flour blend that has a 1:1 ratio.
• Can I make the caramel sauce in advance?You can indeed prepare the caramel sauce a week in advance. Keep it in the refrigerator, and reheating it gently will return it to a usable state.
• What’s the best way to soften the ice cream for this recipe?Allow the ice cream to reach room temperature for 10–15 minutes or soften it by zapping it in the microwave in 10-second increments.
• How do I ensure the sugar cookies don’t spread too much?Ensure that the dough is chilled before baking and use a preheated oven to maintain their shape.

Sugar Cookie Sandwich Salted Caramel Frozen Dessert Recipe Substitutions and Variations

A gluten-free option can be created by substituting the all-purpose flour with a gluten-free flour blend at a 1:1 ratio.
Coconut oil can be used to replace unsalted butter, for a version of this that is free of dairy.
Coconut sugar can be used in place of granulated sugar, and it can be used in the same amounts. Coconut sugar is better for you because it has certain nutrients that are absent from regular cane sugar. For one thing, it contains inositol, a vitamin-like substance that is important for the health of your cells, especially brain cells.
An equal amount of almond extract or maple syrup can be used in place of vanilla extract for a unique flavor.
Dairy-free caramel can be prepared using coconut cream in place of heavy cream.

Pro Tips

1. Butter Softening: Ensure the butter is truly softened to room temperature before mixing with sugar. This helps achieve the creamy, light texture necessary for the perfect cookie.