This cinnamon salted caramel thumbprint cookies recipe is so amazing! You’ve gotta try these salted caramel Christmas cookies for your cookie swaps and exchanges! And if you love thumbprint cookies, try my Lemon Curd Cookies and my Peanut Butter and Jelly Thumbprint Cookies!
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Salted Caramel Thumbprint Cookies Recipe
These thumbprint cookies feature one of the most underrated flavor combinations -- caramel and cinnamon. Years ago I had a cinnamon caramel donut at the Daley Plaza Farmer's Market here in Chicago, and I swear it changed my life. I realized that you don't often see the combination of cinnamon and caramel, but it's so good!! So these salted caramel thumbprint cookies are my attempt to spread the word about caramel and cinnamon! These are the perfect holiday cookie and an easy cookie to wow your guests!
If you've ever struggled to make caramel for candy or cake before, you'll be pleased to know that no candy thermometers will be used in the production of this recipe. All you need for the filling is some store-bought baking caramels and heavy cream. And in minutes, you have a creamy, gooey salted caramel filling that makes these salted caramel thumbprint cookies amazing!
I used Kraft Baking Caramel Bits and they were so easy to use -- no need to unwrap any individual candy wrappers, and they melted so quickly. Once the cookies are cooled, the caramel settles easily into the cookies. And then the salt brings out the flavors so well.
I originally planned to make these cinnamon caramel cookies during the Christmas season, but I'm glad I waited! I made these just in time for our New Year's Eve party and they were such a hit! You have to give these a try -- they're incredibly easy to make, and they require NO chilling time. And the salted caramel filling is SO good.
Salted Caramel Thumbprint Cookies Ingredients
These caramel thumbprint cookies are so delicious and beautiful, you'd never guess they were so easy to make! Here's all you'll need:
- butter - makes the sugar cookie base nice and soft.
- brown sugar - we're trading white sugar for brown sugar to give the sugar cookie base a little more caramel flavor and moist texture.
- eggs - helps these cookies fluff up nicely and gives them some more richness.
- pure vanilla extract -- be sure you use the good stuff!
- all-purpose flour - the base for the cookie dough. I like to measure
- baking soda - helps fluff up your cookies.
- ground cinnamon - plays so perfectly with the caramel for an amazing flavor combination.
- more cinnamon and granulated sugar to roll the cookies in!
For your easy salted caramel filling, you'll need:
- Kraft baking caramels- our shortcut for a delicious caramel filling! You can find baking caramels at any supermarket, or substitute about ¾ cup of any wrapped soft caramel candy you prefer.
- heavy whipping cream - for the caramel texture we want.
- flaky sea salt - for sprinkling on top of your cookies!
Once you have those ingredients together, it'll be no time until your salted caramel thumbprint cookies are ready for the oven!
Equipment
These salted caramel thumbprint cookies are super easy, but like with any cookie recipe, there are a few tools that make a huge difference! In this case, you'll want a nice-sized baking sheet. I like the ¾ baking sheet by Nordicware. I also recommend using a silicone baking mat like this one, but if you don't have one of those, parchment paper is a must to ensure even nonstick baking.
Tips and F.A.Q.
You can store your cookies at room temperature in an airtight container for up to 4 days. This recipe freezes well in an airtight container for up to 2 months-- just be sure to freeze the cookies solid before stacking so that the caramel doesn't stick.
You can use any soft caramel candy, or make your own caramel sauce from scratch with the recipe on my Deep Dish Caramel Apple Pie post!
The main difference between the two is that caramel is made with white sugar and butterscotch (like the kind in my Butterscotch Milkshake recipe) is made with brown sugar.
More Cookie Recipes to Try
- Brownie Mix Cookies with White Chocolate, Cherries and Pistachios
- No Chill Gingerbread Cookies with Stout and Brown Butter Cream Cheese Frosting
- Slice and Bake Christmas Cookies with Cranberries and White Chocolate
- Peppermint White Chocolate Sugar Cookies
- Vegan Peanut Butter Oatmeal Cookies with Banana and Cacao
Equipment you may need
Ingredients
Cinnamon cookies
- ½ cup (114 g) salted butter - room temperature (1 stick)
- 1 cup (220 g) light brown sugar - packed
- 2 large eggs - room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- 2½ cups (313 g) all purpose flour
- ¼ teaspoon (1 g) baking soda
- ¼ teaspoon (1 g) ground cinnamon
Cinnamon-Sugar
- ¼ cup (50 g) granulated sugar
- 2 teaspoon (4 g) ground cinnamon
Salted Caramel filling
- 18 square Kraft baking caramels - unwrapped
- 2-3 tablespoon (30 ml) heavy whipping cream
- flaky sea salt - for sprinkling
Instructions
Prepare thumbprint cookies
- Preheat the oven to 325°F and line a baking sheet with a silicone baking mat or parchment paper.
- In a small bowl, add the 2 tsp. cinnamon to the granulated sugar and mix well. Set aside.¼ cup granulated sugar, 2 teaspoon ground cinnamon
- Using a hand mixer or the paddle attachment of a stand mixer, cream butter and brown sugar until fluffy, about 1 minute.½ cup salted butter, 1 cup light brown sugar
- Beat in eggs and vanilla extract until combined.2 large eggs, 2 teaspoon pure vanilla extract
- Mix in flour, baking soda, and cinnamon.2½ cups all purpose flour, ¼ teaspoon baking soda, ¼ teaspoon ground cinnamon
- Roll dough into 1½-inch balls and roll in the reserved cinnamon sugar.
- Set cookie balls on prepared baking sheet, about 2 inches apart. Using your thumb or the back end of a wooden spoon, press an indentation into the center of each cookie.
- Bake cookies for 10-12 minutes or until golden brown. Cool completely on wire racks.
Prepare Caramel Filling
- Add caramels and 2 tablespoon heavy cream to a saucepan over medium heat.18 square Kraft baking caramels, 2-3 tablespoon heavy whipping cream
- Heat, stirring constantly, until caramel melts and combines completely with cream. Add another tablespoon of heavy cream if needed to achieve thinner consistency -- keep in mind, the caramel wil solidify somewhat as it cools. The mixture is ready when it's smooth with no solid lumps.
- Pour about ½ teaspoon of the caramel filling into the thumbprint of each cookie. Sprinkle a little of the sea salt on top of each cookie.flaky sea salt
- Place cookies in the refrigerator to chill and allow the caramel to set. Once chilled, sprinkle with additional sea salt, if desired.
Video
Notes
Nutrition
Don't lose this recipe! Pin it for later!
I always look forward to the holiday season, a.k.a. cookie season! Grab your next favorite Christmas cookies recipe here:
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Landis
These cookies are so delicious!! I made them at college in a teeny oven and they still came out so good! Thanks for sharing!
Chenée Lewis
So glad you liked them Landis!! Thanks!
LAURA
They look delicious and trying them in a few minutes. I’ll let you know how
they turn out.
Chenée Lewis
Great! Can't wait to hear what you think!
Toni
These are really great treats! My kids can't stop eating them!
Chenée Today
So great to hear!! Thanks!
Jill
I don't often see a new (to me) type of cookie that I haven't tried, but want to try. This is most definitely one I want to try!
Chenée Today
Thanks! The cinnamon and caramel is a winning combo!
Patty at Spoonabilities
These cookies are like little bites of heaven! The little salt added to the gooey caramel -- WINNER!
stephanie
These look amazing!!!!! Thank you for sharing!
Chenée Today
Thanks! I hope you like them!
Chenée Today
Thanks! That's my favorite part too!