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Easy salted caramel thumbprint cookies recipe - soft cinnamon sugar cookie filled with creamy caramel and topped with flaky sea salt. Must-bake caramel thumbprint cookies -- one of the best recipes with salted caramel filling and so simple!
Servings: 30 cookies
Calories: 118kcal
Equipment you may need
Ingredients
Cinnamon cookies
- ½ cup salted butter - room temperature (1 stick)
- 1 cup light brown sugar - packed
- 2 large eggs - room temperature
- 2 tsp pure vanilla extract
- 2½ cups all purpose flour
- ¼ tsp baking soda
- ¼ tsp ground cinnamon
Cinnamon-Sugar
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Salted Caramel filling
- 18 cup Kraft baking caramels - unwrapped
- 2-3 tbsp 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.
- Using a hand mixer or the paddle attachment of a stand mixer, cream butter and brown sugar until fluffy, about 1 minute.
- Beat in eggs and vanilla extract until combined.
- Mix in flour, baking soda, cinnamon, and salt.
- 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 tbsp heavy cream to a saucepan over medium heat.
- 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 tsp of the caramel filling into the thumbprint of each cookie. Sprinkle a little of the sea salt on top of each cookie.
- Place cookies in the refrigerator to chill and allow the caramel to set. Once chilled, sprinkle with additional sea salt, if desired.
Notes
Storage and freezing: 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.
Nutrition
Serving: 1cookie | Calories: 118kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 80mg | Potassium: 35mg | Sugar: 10g | Calcium: 16mg
Nutrition Disclaimer
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