Salted Caramel Thumbprint Cookies
1 h
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 30 min | 1 h |
Introduction
These salted caramel thumbprint cookies give you a buttery shortbread base with a rich, gooey caramel center in every bite.
They are perfect for holiday cookie trays, bake sales, or any time you need an easy but impressive dessert.
The flaky sea salt on top balances the sweetness, so each cookie tastes like a tiny homemade salted caramel truffle.
Ingredients (24 servings)
Ingredients: For the Cookies:
Ingredients for the Caramel Filling:
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How to Make Salted Caramel Thumbprint Cookies
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Preheat and prepare pans
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Set out the butter for the cookies if it is not already softened.
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Mix the cookie dough
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add the egg yolks and vanilla and beat until smooth and fully combined.
Whisk together the flour and salt in a small bowl, then add to the butter mixture on low speed.
Mix just until the dough comes together and no dry flour remains.
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Chill the dough
Divide the dough into two portions and flatten each into a thick disk.
Wrap in plastic and chill for at least 30 minutes until slightly firm but still scoopable.
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Shape the thumbprints
Scoop the chilled dough into 1 tablespoon portions and roll each into a smooth ball between your palms.
Place the balls on the prepared sheets, spacing them about 2 inches apart.
Use your thumb or the back of a rounded teaspoon to press a deep well into the center of each ball.
If the dough cracks, gently press the cracks back together with your fingers.
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Bake the cookies
Bake one sheet at a time for 12 to 14 minutes until the edges look set but not browned.
If the centers puff, press the wells again with the spoon as soon as the cookies come out.
Let the cookies cool on the pan for 10 minutes, then transfer to a rack.
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Cook the salted caramel
While the cookies bake, place the 1 cup sugar in a heavy medium saucepan in an even layer.
Set the pan over medium heat and cook, stirring occasionally, until the sugar melts and turns deep amber.
Lower the heat if the color changes very quickly or you see wisps of smoke.
Add the butter cubes carefully and whisk until melted and combined.
Slowly stream in the room temperature cream while whisking; the caramel will bubble up vigorously.
Continue cooking for 1 to 2 minutes, whisking, until the caramel is smooth and slightly thickened.
Remove from the heat and stir in the flaky salt to taste.
Let the caramel cool until thick but still spoonable.
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Fill and garnish the cookies
Spoon warm caramel into the wells of the cooled cookies, filling almost to the top.
Sprinkle each cookie with a pinch of extra flaky salt while the caramel is still slightly warm.
Let the caramel set at room temperature until firm and glossy before serving or storing.
Substitutions
- Use salted butter instead of unsalted butter
- Swap the unsalted butter for salted butter and reduce the added salt by half for a slightly deeper buttery flavor.
- Use coconut cream instead of heavy cream
- Use full fat canned coconut cream in the caramel for a dairy free option that adds gentle coconut notes and richness.
- Use a 1 to 1 gluten free flour blend
- Replace the all-purpose flour with a 1 to 1 gluten-free baking blend so the cookies stay tender and sandy.
Tips
- Use the right baking sheets
- Use light-colored metal baking sheets so the cookie bottoms bake evenly and stay pale, not too brown.
- Watch the caramel color closely
- Pull the caramel off the heat when it turns the color of dark honey for deep flavor without bitterness.
- Chill shaped cookies if needed
- If your kitchen is warm, chill the shaped, indented cookies for 10 minutes so they keep their thumbprints better.
- Use tools to shape the wells
- Use the rounded handle of a wooden spoon to press the wells if the dough feels too sticky for thumbs.
- Store and freeze smartly
- Store finished cookies in an airtight container at cool room temperature for three days, or refrigerate for up to a week.
- Freeze unfilled cookies
- Freeze the unfilled baked cookies in a zip-top bag, then thaw and fill with fresh caramel right before serving.
Nutrition Facts *
| Energy | 200 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 12 | g |
| Carbohydrates | 21 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread and lose their thumbprint shape?
- Your butter was probably too warm or very soft. Chill the dough longer and chill the shaped cookies before baking. Also measure flour carefully so the dough is not too wet.
- Can I make the caramel ahead of time?
- Yes, make the caramel up to five days ahead and refrigerate it in a covered jar. Rewarm it gently in the microwave or over low heat until spoonable before filling the cookies.
- How do I know when the cookies are done baking?
- The cookies are done when the edges look set and the bottoms are just lightly golden. They should still look pale on top and feel soft in the centers.
- Can I use store bought caramel sauce instead of homemade?
- Yes, you can use a thick jarred caramel or dulce de leche for a shortcut. Avoid very runny ice cream toppings because they will not set nicely in the cookie centers.
- What should I do if my caramel seizes or gets lumpy?
- If the caramel looks grainy, keep cooking and whisking gently until the sugar melts again. If you see hard clumps that will not melt, strain the caramel through a fine mesh strainer.
Serving Suggestions
These salted caramel thumbprints bring a cozy bakery feel to holiday trays, bake sales, or simple weeknight desserts.
For a fun twist, drizzle them with melted dark chocolate or top the caramel with chopped toasted pecans or peanuts.
Serve with hot coffee, black tea, or a scoop of vanilla ice cream for an extra special dessert plate.
More pairings:
Reviews
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Mila, Chicago IL: I had to use coconut cream instead of heavy cream, and it actually added a nice layer of flavor. Delicious!
: Love that coconut cream swap, Mila; it pairs really nicely with the salted caramel and still keeps the filling lush! 😊
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