Iced Caramel Cookies

January 26th, 2013 5:18 pm by Kelly Garbato

2013-01-23 - VCC Iced Caramel Cookies - 0017

How do you spell heaven? I-C-E-D C-A-R-A-M-E-L. As in these Iced Caramel Cookies from Kelly Peloza’s The Vegan Cookie Connoisseur. So good.

The recipe’s deceptively simple: just a brown sugar cookie topped with icing make of soy creamer and brown and powdered sugar. The cookies spread out by good 50% when you bake them, resulting in a chewy, super-thin cookie that has a toffee-like texture. (Peloza’s words, but I’ll be damned if I can think of a better way of describing them.) Even without the icing, they’re amazing on their own.

At first I was a bit worried that I’d fudged up the recipe: you’re supposed to be able to roll the dough in your hands, but it was sticky enough that I had to drop the batter onto the parchment paper using two spoons. To add anxiety to worry, the cookies puffed up and got rather thick during baking. Don’t panic! Once you remove them from the oven, they’ll deflate and expand even more until they resemble the perfect, flat discs in featured in the book. Just not perfectly round, in my case. Still tasty though!

The icing is supposed to be a light drizzle, but I ended up with enough that I was able to cover the entire tops of the cookies – in some cases, with a second layer! (I know sugar coma in aisle twelve.) Really I should have set it aside for another use, but it was late and I didn’t feel like dealing with extras on top of everything else. Try cutting the icing recipe in half for a slightly less unhealthy cookie.

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One Response to “Iced Caramel Cookies”

  1. Mocha Cappuccino Cookies » V for Vegan: Says:

    […] wrong with me. Like, none of my favorite recipes in The Vegan Cookie Connoisseur contain chocolate. Iced Caramel, Chai, Eggnog, Oatmeal Cream Pies – not a flake of chocolatey goodness to be found. Crazy, […]

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