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Salted Caramel Thumbprint Cookies are a buttery shortbread cookie, topped with homemade caramel and coarse salt to create a fun variation of a classic cookie.
Why You’ll Love This Recipe
Last month a couple of my friends helped me host a book signing party and one of my friends brought thumbprint cookies. They were so yummy and disappeared quickly. Thumbprint cookies are often filled with jams, but I knew they would be delicious with caramel and some coarse salt.
These cookies are perfect for a holiday cookie plate, but are would be delicious all year round! When is salted caramel not in season??!!
Ingredients
- All Purpose Flour
- Baking Soda
- Salt, table salt and coarse salt
- Butter
- Egg
- Sugar, granulated and brown sugar
- Vanilla Extract
- Heavy Whipping Cream
How to Make Caramel Thumbprint Cookies
- Combine butter and sugar in a stand mixer and beat until light and fluffy, about 2-3 minutes.
- Add in egg and vanilla and beat until combined.
- Add in flour, baking soda and salt. Mix on low until combined.
- Shape dough into a disc and wrap in plastic and chill for one hour or more.
- Roll dough into balls, about 1 inch and place on a parchment covered baking sheet. Use end of thumb or round end of wooden spoon and push a hole into the ball. Make a deep well but don’t go all the way through to the baking sheet.
- Bake at 350 degrees for 12 minutes or until golden brown on bottom.
- Cool on cooling rack completely before adding caramel topping.
Caramel Topping
- Combine brown sugar and butter in a small saucepan and cook over medium heat.
- Bring to a boil, stirring occassionaly, then boil for one minute.
- Remove from heat and add in whipping cream. Stir to combine and allow to cool.
- Allow caramel to cool and partially set, then spoon caramel into the middle of the cookie. Allow caramel to set up completely.
- Sprinkle caramel with coarse salt.
Check out more of my favorite holiday cookie recipes:
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Salted Caramel Thumbprint Cookies
Ingredients
- 2 1/2 cups flour all purpose
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup butter room temperature
- 1 egg
- 3/4 cup sugar
- 1 tsp vanilla
Caramel Topping
- 2/3 cup brown sugar packed
- 1/2 cup butter
- 4 Tbsp Heavy whipping cream
- coarse salt
Instructions
- Preheat oven to 350 degrees F.
- In a stand mixer, combine butter and sugar and beat until light and fluffy, about 2-3 minutes.
- Add in egg and vanilla and beat until combined.
- Add in flour, baking soda and salt. Mix on low until combined.
- Shape dough into a disc and wrap in plastic and chill for one hour or more.
- Roll dough into balls, about 1 inch and place on a parchment covered baking sheet. Use end of thumb or round end of wooden spoon and push a hole into the ball. Make a deep well but don’t go all the way through to the baking sheet.
- Bake for 12 minutes or until golden brown on bottom. Cool on cooling rack
Caramel Topping
- Combine brown sugar and butter in a small saucepan and cook over medium heat. Bring to a boil and stir occassionaly
- Boil for one minute and then remove from heat and add in whipping cream. Stir to combine and allow to cool.
- Once cookies have cooled and caramel has cooled and set up partly, spoon caramel into the middle of the cookie. Allow caramel to set up and then sprinkle with coarse salt.
Tips & Notes:
Nutrition Facts:
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