Description
Indulge in Salted Caramel Cheesecake Cookies—a vegan-friendly delight with a soft, buttery base, creamy cheesecake frosting, luscious caramel drizzle, and a sprinkle of flaky sea salt. Perfect for plant-based and gourmet cookie lovers alike.
Ingredients
Cookies:
- 2 cups all-purpose flour
- 1 cup raw or granulated cane sugar
- 3/4 cup salted vegan butter
- 1 teaspoon vanilla extract
- 1/3 cup soy vanilla milk
- 1 teaspoon white vinegar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Frosting:
- 1 cup powdered sugar
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 1/2 cup vegan butter (adjust for consistency)
Garnish:
- Caramel sauce
- Flaky sea salt
Instructions
- Prepare the Cookie Dough:
- Cream vegan butter and sugar until fluffy.
- Add vanilla, vinegar, and soy milk; mix well.
- Blend in flour, baking powder, and baking soda to form a dough.
- Bake the Cookies:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Scoop tablespoon-sized dough portions onto the sheet.
- Bake for 12 minutes or until edges are golden.
- Cool completely on a wire rack.
- Make the Frosting:
- Beat powdered sugar, cream cheese, vanilla, and vegan butter until smooth. Adjust consistency if needed.
- Assemble:
- Spread frosting on cooled cookies.
- Drizzle with caramel sauce and sprinkle with flaky sea salt.
Notes
- Substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Add chopped nuts or chocolate drizzle for variation.
- Store cookies in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
