Last Updated on December 26, 2021 by Kimberly Stroh

I always scour through our liqueur cabinet when I’m baking because I love adding a touch of booze to my recipes. These Salted Bourbon Caramel Cookies are a decadent treat that’s full of flavor. They’ve got a buttery cookie with bourbon baked into them, then topped with a thick layer of caramel and sprinkled with salt to finish. The texture of gooey caramel and soft cookie is unbelievable. Dont wait until the holiday season to make these cookies.

These Salted Bourbon Caramel Cookies are so impressive and my neighbors love when I pass them out. They’re a slightly bigger cookie and richer than your average dainty holiday cookie. They’ve become such a hit in our home that I start making them in the fall and end up baking a few batches by the New Year.

Don’t shy away from working with caramel because it’s not that tricky. You actually just use a microwave safe bowl to melt the caramel. You don’t have to use a double broiler over the stove. The clean up is really easy. Find the soft caramels for melting in the candy section of your grocery store.

Looking for even more great cookie recipes? Here are some of my family’s favorite cookie recipes:

• Soft White Chocolate Maple Cookies
• 3-Step Chewy Molasses Cookie
• Raspberry Shortbread Cookie

How To Make Salted Bourbon Caramel Cookies

For this cookie recipe, you want a non-stick cookie tray. I also use silicone baking mats on top of my trays. If you don’t want to make that investment, you can use parchment paper to keep the cookies from sticking.

The most important part of working with the caramel is making sure that the cookies are completely cooled before adding the caramel. If you don’t wait until they’re cooled, the caramel will just slide right off. You don’t want that issue!

What To Serve With Salted Bourbon Caramel Cookies

These cookies are divine with a hot cup of coffee on a cool fall day. I can’t resist one in the mornings sometimes. I serve them on a big dessert table that’s full of fall flavors. You can’t beat a cookie tray.

My kids love these cookies with a cold glass of milk and my Husband likes even more bourbon. The bourbon that’s baked into them isn’t overpowering at all and the alcohol content bakes off.

What Type Of Bourbon To Use

So many people ask me if you need to use top-shelf alcohol when you’re cooking or baking. I get emails from my readers every week with this question. You DON’T need to. Especially with baking, when the alcohol bakes off, you can use whatever bourbon you have on hand.

These cookies work well with a spicy bourbon or one that is more sweet. I used a Bulleit Frontier Whiskey brand bourbon. It’s my mid-grade go-to for baking (my husband hates when I touch the top-shelf for baking).

How To Keep Your Salted Bourbon Caramel Cookies Fresh

Store your leftover cookies in an air-tight container. You don’t need to refrigerate the cookies. They can be left out, and stay fresh, for 3-4 days to enjoy. Sometimes I put a slice of bread in the container, alongside the cookies, to ensure they stay soft. That extra moisture always helps out.

Can You Freeze Salted Bourbon Caramel Cookies?

Yes! You can absolutely freeze these cookies for up to three months. To enjoy again, just let them thaw to room temperature. You don’t want to serve them frozen with the caramel on top. That would be a BIG ouch for your teeth.

What You Need From The Grocery Store:

• Unsalted Butter
• Light Brown Sugar
• Egg
• Bourbon
• All-Purpose Flour
• Baking Soda
• Cinnamon
• Kosher Salt
• Caramel Candies
• Heavy Whipping Cream

Step-By-Step Directions To Make These Salted Bourbon Caramel Cookies

Cream butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, about 2 minutes. With mixer running on medium-low speed, add egg, beating until just combined. Beat in bourbon on medium-low until just combined.

Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Cover bowl with plastic wrap, refrigerate 30 minutes.

Preheat oven to 375°F, and position oven racks in upper and lower thirds. Line 2 large rimmed baking sheets with silicone baking mats. Portion dough with a 1 ½-tablespoon scoop; roll each portion into a ball using hands, and place about 2 inches apart on prepared baking sheets.

Bake both baking sheets together in preheated oven, rotating position of baking sheets halfway through, until edges are light golden brown, 8 to 10 minutes. Let cool on baking sheets, about 5 minutes. Transfer cookies to a wire rack; cool completely, about 20 minutes.