Photo of Caramel cookies by WW

Caramel cookies

SmartPoints® value per serving
Total Time
15 min
5 min
10 min
These crunchy cookies are delicious and easy to bake in small batches. Just keep the dough in the fridge and slice off to make as many cookies as you wish!



120 g

Light Brown Sugar

140 g, preferably dark brown sugar

Egg, whole, raw

1 medium, raw

Vanilla Extract

1 teaspoons, level

Plain White Flour

120 g, white

Plain White Flour

120 g, wholemeal

Baking powder

½ teaspoons, level


  1. Preheat oven to Gas Mark 6/200°C/400°F. Set aside 2 non-stick baking trays.
  2. In a large bowl, cream together butter, sugar, egg and vanilla essence using an electric mixer. Add remaining ingredients and beat thoroughly. You may need to add 1-2 tbs iced water if mixture is too dry.
  3. Scrape dough out of bowl and onto a large piece of plastic. Roll dough into a log, approximately 4cm wide. Completely wrap dough in plastic and refrigerate until firm, for at least 60 minutes, or overnight.
  4. Cut dough into 3mm thin slices and arrange on baking trays well apart. Bake for approximately 10 minutes, or until lightly browned around edges.
  5. Allow cookies to cool on trays then remove using a spatula to a cake rack to cool completely.


These cookies can be stored in an airtight container for up to 2 weeks. Try adding a little ground cinnamon to the biscuit dough if you likea bit of spice.

Start eating better than ever!