Description
These Salted Caramel Thumbprint Cookies are a delightful and easy holiday treat. They feature a tender, melt-in-your-mouth cookie base with a sweet and salty caramel filling, finished with a sprinkle of flaky sea salt. Perfect for gifting or enjoying during festive occasions.
Ingredients
Scale
- For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Salted Caramel:
- 1/2 cup granulated sugar
- 2 tablespoons butter
- 1/4 cup heavy cream
- Sea salt, for sprinkling (flaky sea salt recommended)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
- Gradually add all-purpose flour and salt, mixing until a cohesive dough forms. Do not overmix.
- Roll dough into 1-inch balls and place on prepared baking sheets, about 2 inches apart.
- Create an indentation in the center of each cookie using your thumb or the back of a small spoon.
- Bake for 10-12 minutes, or until edges are lightly golden.
- While cookies bake, make the caramel: Melt granulated sugar in a small saucepan over medium heat until it turns amber.
- Carefully stir in butter until melted and incorporated.
- Slowly whisk in heavy cream, cooking and stirring until smooth and slightly thickened.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cookies are cool, fill the indentations with caramel.
- Sprinkle caramel with sea salt.
- Allow caramel to set before serving.
Notes
- Store in an airtight container at room temperature for up to 3-4 days.
- Refrigerate in warm or humid climates.
- Caramel can be made ahead and reheated.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 150-200 kcal (estimated)
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