Salted Caramel Cookies

Our first-place cookie will make you a believer that there may be no better pairing than caramel and sea salt.

Serves: 24

Makes 24 cookies

What you need:

1/2 cup margarine
1 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon cornstarch
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
3 tablespoons non-dairy milk
1-1/4 cup flour
Salt, for sprinkling


What you do:

1. Preheat oven to 400 degrees. Using an electric hand mixer, mix margarine and sugar. Add baking soda, cornstarch, vanilla, almond extract, salt, and milk. Mix well and add in flour.

2. Using a tablespoon-sized scoop, place 12 level scoops on ungreased baking sheet and bake for 7 minutes. Let cool on cookie sheet for a few minutes before transferring to cooking rack or plate. Sprinkle with salt, and repeat with remaining cookies.

Check out all of our 2015 VegNews Holiday Cookie Contest Winners!

Second Place: Gingerbread Fudge Buttons by Anna Jurik
Third Place: Mexican Hot Chocolate Cookies by Alison Sullivan
Click here for the 2012 VegNews Holiday Cookie Contest Winners.

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