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Salted Caramel Thumbprint Cookies

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These salted caramel thumbprint cookies combine buttery, melt-in-your-mouth shortbread with gooey homemade caramel and a sprinkle of flaky sea salt. They’re easy to make, look beautiful on a dessert platter, and are a guaranteed crowd-pleaser for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 cup unsalted butter, room temperature (226g)
  • 1/2 cup granulated sugar (100g)
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • For the caramel filling:
  • 1/2 cup granulated sugar (100g)
  • 3 tablespoons unsalted butter, cubed (43g)
  • 1/4 cup heavy cream, room temperature (60ml)
  • 1/4 teaspoon fine sea salt, plus more for sprinkling
  • Flaky sea salt, for topping (optional but recommended)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together flour and 1/2 teaspoon fine sea salt.
  3. In a large mixing bowl, cream 1 cup unsalted butter and 1/2 cup granulated sugar with a mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Add egg yolks and vanilla extract, mixing until smooth.
  5. Gradually add the flour mixture, mixing on low just until a soft dough forms. If sticky, chill for 10-15 minutes.
  6. Portion dough into 1-inch balls using a small cookie scoop or rounded teaspoon. Place 2 inches apart on the prepared baking sheet.
  7. Gently press your thumb or the back of a 1/2 teaspoon into the center of each ball to create a well.
  8. Bake for 12-14 minutes, or until edges just start to turn golden. If centers puff up, gently re-press after baking. Cool on the pan for 5 minutes, then transfer to a wire rack.
  9. While cookies cool, make the caramel: In a clean, dry saucepan over medium-low heat, add 1/2 cup granulated sugar. Stir constantly with a wooden spoon until melted and golden (5-7 minutes).
  10. Add 3 tablespoons unsalted butter, stirring until melted and smooth. Slowly pour in 1/4 cup heavy cream (it will bubble), and stir until combined and glossy.
  11. Remove from heat, add 1/4 teaspoon fine sea salt, and let cool for 5-10 minutes until thick but spoonable.
  12. Fill each cookie well with about 1/2 teaspoon caramel. If caramel firms up, warm gently. Sprinkle each cookie with flaky sea salt while caramel is sticky.
  13. Allow cookies to cool completely so caramel sets, about 30 minutes at room temperature or 10 minutes in the fridge.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. If you prefer, you can use store-bought soft caramels melted with a splash of cream for the filling. Don’t overbake the cookies—they should be pale with just a hint of gold at the edges. If caramel is intimidating, practice with extra sugar and butter. Cookies can be frozen (filled or unfilled) for up to 2 months.

Nutrition

Keywords: salted caramel thumbprint cookies, caramel cookies, holiday cookies, easy cookie recipe, homemade caramel, shortbread cookies, sweet and salty cookies, dessert, baking

Find it online: https://jodierecipes.com/salted-caramel-thumbprint-cookies-recipe-easy-homemade-treats/