Caramel Cookies from Amsterdam

In a small saucepan, combine sugar and water to form the hard caramel candy.
Bring to a simmer over medium-low heat.
Simmer for 5 minutes, or until the mixture is a light golden honey color. Don’t move. Don’t just walk away.
Place the caramel on a parchment-lined baking sheet. Take extreme caution because the melting caramel is quite hot. Tilt the pan to distribute the caramel.
The caramel will have cooled and firmed up after about 10 minutes. Transfer it to a cutting board and cut it into little chocolate chip-sized pieces using a knife.
Using an electric mixer, cream together the butter and sugar until smooth, then add the vanilla and milk. Mix in the flour and baking powder until well blended. Incorporate the caramel chunks into the dough.
Scoop 2 tablespoons of dough and arrange 3″ apart on a baking sheet coated with parchment paper. Allow space for the dough to spread while baking.
Bake for 12-14 minutes, or until the edges are golden brown, at 350° F.

Don’t leave the caramel to cook alone. It cooks in a matter of minutes and can easily move from fine to scorched.
Maintain a modest heat. Do not be tempted to increase the temperature to hasten the procedure. You’ll get burnt caramel as a result.
When the caramel is done, it will be a light yellow-gold hue. The candy will be sticky if the color is too bright (white-clear). The candy will be bitter if the color is too dark.
The caramel can be made ahead of time. It keeps well at room temperature and away from humidity in a plastic bag or storage container. Refrigerate not.
The size of the caramel chunks is critical for the cookies to have the desired texture. When the candy is crushed to a powder, it melts into the cookie. If the portions are too large, the cookies will be difficult to bite and chew.

Cookies on a golden square platter.
Baking advice
This recipe calls for baker’s sugar, commonly known as caster sugar or finely powdered white sugar. The fine grind has an impact on the texture of the cookie. Granulated sugar can be substituted, although the fine grind of baker’s sugar yields the best results. If you don’t have any baker’s sugar on hand, a few pulses in the food processor will simply convert granulated sugar to baker’s sugar.
Thin, crisp cookies can burn or overcook more quickly than dense cookies. Dough balls of 2 tablespoons or 30 grams each will guarantee that all of the cookies bake evenly.
If any of the cookies spread unevenly or if there is caramel spilling out, use the edge or tip of a butter knife to carefully push the dough or caramel back into place immediately after removing the baking sheet from the oven. The shape you make with the butter knife will be retained when the cookies cool and firm up.

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Caramel Cookies from Amsterdam
For nearly 100 years, these crisp, buttery biscuits studded with crunchy flecks of handmade caramel have been a traditional Dutch delight! These delectable cookies are based from the original award-winning recipe.
5 out of 1 vote
Printing Cost
Dessert is the final course.The cuisine is Dutch. Preparation Time: 30 MinutesCooking Time: 30 minutesTotal Time: 1 hour and 30 minutes Calories: 144kcal Servings: 15 Wendy Sondov wrote this. “Hairy Bikers’ Cookbook” by Dave Myers and Si King Equipment
baking sheet with a medium cookie scoop
Ingredients
14 cup granulated sugar for caramel
1 tbsp. water Cookies
9 tablespoons (1 stick and 1 tablespoon) room temperature unsalted butter
34 cup fine baking sugar
a tsp vanilla extract
1 teaspoon milk
1 cup plus 2 tbsp all-purpose flour
12 tsp baking powder

Instructions
Caramel
Using parchment paper, line a small baking sheet.
In a small saucepan, combine sugar and water. 5 minutes over medium-low heat, until a light golden honey color.
Pour the caramel carefully onto the prepared baking sheet. Tilt the pan to spread the caramel to a credit card thickness.
Allow to cool for about 10 minutes, or until the mixture is stiff.
Transfer the solidified caramel sheet to a cutting board and cut it into little pieces the size of a chocolate chip.
Cookies
Preheat the oven to 350 degrees Fahrenheit and line two baking pans with parchment paper.
Cream together the butter and sugar in the bowl of an electric mixer.
Mix in the vanilla extract and milk.
Combine the flour and baking powder in a mixing bowl. Mix until combined.
Fold the caramel bits into the dough until evenly distributed.
Use a medium size (2 tablespoons) scoop to portion the dough. (30 grams of dough/cookie)
Place the scoops of dough onto the prepared baking sheet about 3″ apart. The dough ball will flatten while baking.
Bake for 12-14 minutes, until the edges are golden brown.
Remove from oven and allow to cool and firm on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 weeks.
Notes
Don’t leave the caramel to cook alone. It cooks in a matter of minutes and can easily move from fine to scorched.
Maintain a modest heat. The first time you make caramel you might be tempted to raise the temperature to speed up the process. Don’t. You’ll get burnt caramel as a result.
When the caramel is done, it will be a light yellow-gold hue. The candy will be sticky if the color is too bright (white-clear). The candy will be bitter if the color is too dark.
The caramel can be made ahead of time. It keeps well at room temperature and away from humidity in a plastic bag or storage container. Refrigerate not.
The size of the caramel chunks is critical for the cookies to have the desired texture. When the candy is crushed to a powder, it melts into the cookie. If the portions are too large, the cookies will be difficult to bite and chew.
This recipe calls for baker’s sugar, commonly known as caster sugar or finely powdered white sugar. The fine grind has an impact on the texture of the cookie. Granulated sugar can be substituted, although the fine grind of baker’s sugar yields the best results. If you don’t have any baker’s sugar on hand, a few pulses in the food processor will simply convert granulated sugar to baker’s sugar.
Thin, crisp cookies can burn or overcook more quickly than dense cookies. Dough balls of 2 tablespoons or 30 grams each will guarantee that all of the cookies bake evenly.
Immediately after removing the baking sheet from the oven, if any of the cookies spread unevenly or if there is caramel oozing out, use the edge or tip of a butter knife to gently push the dough or caramel back into place on the warm cookie. The shape you make with the butter knife will be retained when the cookies cool and firm up.
Packing tips
Wrap stacks of 4-6 cookies in plastic wrap. Stack the wrapped bundles in columns in a freezer weight ziplock bag.
Nutrition
Calories: 144kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 16mg | Potassium: 9mg | Fiber: 1g | Sugar: 13g | Vitamin A: 210IU | Calcium: 12mg | Iron: 1mg
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First Published: June 7,2020. Last Updated: May 11, 2022. Updated for additional information and better reader experience.

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Comments
JennekeJanuary 15, 2022 at 12:19 am
This looks great! I had these as a child and loved them. I plan to make them tomorrow, so tonight I made the caramel. It produced quite a bit! Just wondering if you use all of the caramel pieces in making the cookies? Or a portion of the total…couple tablespoons?

REPLY
Wendy SondovJanuary 15, 2022 at 8:56 am
Hi. I’m excited to hear how these cookies compare to your childhood memories! We loved these unique treats but had nothing to compare them too. 🙂 I believe that I used all of the caramel in the dough, but you can adjust that to taste. Think of the caramel bits like you would think of chocolate chips going into a dough. My recommendation would be to use at least 1/2 cup. Perhaps you could add 1/2 cup, then bake just one cookie and see if you need to add more caramel to the remaining dough. Enjoy!

REPLY
cindyJune 09, 2020 at 2:03 pm
These cookies are my jam! I adore caramel anything. Chocolate gets way too much love and attention. I am excited to bake these. I saw @mikebakesnyc use a trick to keep cookies perfectly shaped. As soon as he takes them out of the oven, he puts a round cookie cutter, just a bit bigger than your cookie, and he swirls it around on the baking sheet to make the warm cookie go back into a circle shape. I think this would work for these.

REPLY
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