These salted caramel thumbprint cookies have been a staple in my house for many years. They have been my husband’s favorite, and a holiday season does not go by where he doesn’t request it. They look great on a cookie platter or in a cookie gift box, so feel free to share! Also, if you’re looking for an egg-free cookie recipe, this is an excellent option. These cookies gift well, making them a nice alternative for those with dietary restrictions.
I have to say that these cookies have been a hit with everyone that we’ve shared them with. Every Christmas, for years, I gave a variety of the 5 different cookies that I make to our dayhome provider. She told me she takes them out before her family sees them so that she can have them all to herself. Needless to say, I started packing a few extra into their baking basket! I took that as quite the complement!
These cookies are fairly simple to make. The dough comes together quite nicely, though it will be quite crumbly to start. The caramel filling is ready in about 5 minutes, making the entire process ready in no time. We freeze these cookies, as my husband prefers to eat them that way, (and it prevents him from eating one every five minutes…), so they really couldn’t be simpler.
If you’re interested in some of the other cookies that I make at this time of the year, the simple sugar cookies are a must with my kids! I actually include it as one of the advent activities that we do as a family leading up to Christmas. I also make Linzer cookies which are tedious, but so worth the effort! I absolutely cannot go without my holiday Biscotti recipe made with cranberries and pistachios. Finally, there’s ginger cookies that are soft and chewy, with a sugary outer texture. They are all so delicious! Any recipes I’m missing I’ll be posting over the up-and-coming weeks. So be sure to check back!
So let’s get to it!
Salted Caramel Thumbprint Cookies Ingredients
All-Purpose Flour – Typically, I keep it simple with using an all-purpose flour for this recipe. To measure, spoon the flour into a measuring cup, and then level it off with the back edge of a butter knife.
Sugar – regular, white, refined sugar is used here. Make sure to level off the measuring cup with the back of a butter knife.
Butter – Ideally, unsalted butter is preferred in this recipe. However, if you only have salted butter in the house, either is fine in this recipe. If you are using salted butter, then you can omit the salt later in the recipe. Here, you’ll want to plan ahead, and take the butter out for at least a couple or more hours before making the cookie dough. You want it just slightly at room temperature, but not too soft either.
Vanilla – With the cost of food prices what they are, I can’t help but gasp when I see the cost of pure vanilla. Of course, nothing compares to it. However, you need to make a choice about what you are comfortable with spend your grocery budget on, so if the money could be better spent on other groceries for your family, go ahead and use the artificial vanilla. I know I’ve made that choice.
Caramels – Caramel candies have a rich and buttery taste that is sweet and delicious. I use soft caramels in this recipe to ensure that they melt smoothly, and form a nice texture within the cookies.
Whipping Cream (Heavy Cream) – Heavy cream certainly adds a distinctive richness to this caramel filling. There really is nothing like it! It doesn’t require much, but it makes it so worth it in these cookies!
Fleur de Sel or Coarse Gourmet Salt – Is a gourmet coarse sea salt that is harvest from evaporated sea water and skimming off the top crust. It is full of complex flavors, amking this salt a common (but expensive) garnish. As a substitute, you can coarsely grate some Himalayan Pink Salt.
Salted Caramel Thumbprint Cookies - Tools
To make these cookies there a few tools that you will need:
Measuring cups and spoons – this recipe uses standard measuring tools. Be sure to level each of the measured ingredients (I typically use a butter knife).
Stand mixer – As this recipe requires that the butter and sugar be blended for an extended period of time, a stand mixer certainly makes it easier. You’ll want to stop it occasionally to scrape the butter/sugar mixture off of the sides so that it blends well.
Baking Sheet – I have two sizes of cookie sheets in my kitchen: a standard size, ideal for most uses, and I also have “jumbo” baking sheets. I recommend using the largest baking sheets that you have for baking cookies, as the more you can fit on a pan, the fewer batches are needed. You’ll want to ensure that these cookies are spaced out, as they will spread while baking. I recommend using either parchment paper or silicon liners on the baking sheets.
Parchment paper or silicon baking sheets – Both of these are great tools to have in the kitchen. This way there is no risk of the cookies sticking!
Cooling racks – After to the cookies have cooled in the pan for about 5 minutes, you’ll want to transfer them to cooling racks. If you’re limited on space, there are great ones on the market that are stackable. Just be sure to place them out of your littles’ reach, or dogs for that matter!
Heavy-bottomed sauce pan – You will want to use a small sauce pan for this recipe to melt the caramels and heavy cream.
You will want to use a whisk to combine the caramel mixture and a spatula for transferring the cookies.
Salted Caramel Thumbprint Cookies - Tips for Cookies
Over the years of making many different kinds of cookies in my oven, there are a few things that I have learned.
- The oven temperature stated on my oven’s temperature is not representative of its actual temperature inside. Therefore, I recommend getting an oven thermometer if you have any doubts about yours.
- Without stating the obvious, your oven loses heat every time you open the door. Avoid doing this to frequently check on the cookies! The baking time provided here should be pretty close, assuming that they are rolled out to the recommended thickness.
- Baking sheets vary, in terms of heat transferability during baking, and also while resting. This requires a keen eye on baking time on my part.
- The use of parchment paper or silicon baking sheets can have a negligeable to a noticeable impact on overall baking time. This also requires a keen eye on baking time on my part!
- Allow the eggs to come to room temperature. This results in the eggs being better incorporated into the biscotti dough.
- This particular recipe recommends butter that is slightly softened to room temperature. This is key. Not only do you need the butter to mix in smoothly to be a part of the dough, but if the butter is too soft, it ends up being much more difficult to work with. I can attest to this, as I have done this on too many occasions.
While these tips may seem overly obvious to most, I feel they should be mentioned, as even after many years of making these, have made simple mistakes that have impacted the appearance of the cookie (most often, over baking them so that they become too dark for me to feel satisfied in giving them away). A big part of successful baking requires understanding your oven, and recognizing that baking will continue, even once it’s been removed from the oven.
Salted Caramel Thumbprint Cookies - Tips for Storing
As mentioned, these cookies freeze very well. Just follow these simple steps:
- Once the cookies are baked, allow them to cool completely.
- Next, place cookies in a single layer on a parchment-lined baking sheet or tray. Place them in the freezer for at about an hour
- Transfer the cookies to a freezer bag or storage container. Try to remove as much air as possible. Freezer bags are great as a space saver! You can separate the layers using wax or parchment paper.
- Label with their name and date. Cookies freeze well for about 4 months.
- Enjoy!
Alternatively, they can also be stored in an airtight container in the fridge for up to three days.
Salted Caramel Thumbprint Cookies
These salted caramel thumbprint cookies are delicious any time of the year. They are simple to make and are sure to satisfy any sweet and salty craving!
30
cookies10
minutes12
minutesIngredients
2 cups all-purpose flour
2/3 cup sugar
1 cup butter (near room temperature), diced into small chunks
1/2 tsp. vanilla
16 vanilla caramels
1/3 cup whipping cream
Fleur de sel or other coarse gourmet salt
Directions
- Preheat oven to 350 degrees F. Prepare cookie sheets with parchment paper and set aside.
- Using a stand mixer, combine flour and sugar. Next, add in butter and vanilla until mixture resembles fine crumbs and starts to cling. It will be very crumbly at this point.
- Empty the bowl onto a smooth surface. Form mixture into a ball, kneading until smooth.
- Shape dough into 1-inch balls, using a cookie scoop if you have one. Place balls 2 inches apart on prepared cookie sheets.
- Using a spoon (I use a measuring spoon), make an indentation in each dough ball.
- Bake for 11 to 13 minutes or until edges are light brown. Watch that they don’t over cook!
- As the cookie centers will likely puff during baking, re-press centers with the rounded side of a measuring teaspoon.
- Cool on cookie sheets for 5 minutes. Transfer to a wire rack and allow to cool completely.
- In a small heavy saucepan combine unwrapped caramels and whipping cream. Cook and stir over very low heat until caramels melt and are smooth. Spoon a small teaspoon of the caramel mixture into each thumbprint indentation.
- Sprinkle each with several grains of salt.
- Allow caramel to cool.
- Enjoy!
