Easy Salted Caramel Thumbprint Cookies

This cookie is a beautiful combination of salted caramel and shortbread (I mean, who doesn’t like salty + sweet?!). These cookies, which have an elevated twist on the classic shortbread thumbprint cookies, are delicious and easy to prepare.

INGREDIENTS

FOR COOKIES

•  1 cup (2 sticks) salted butter, room temperature 
• ¾ cup of sugar
• 1 egg
• 1 tsp. of vanilla
• 2 ½ cups of all-purpose flour 
• ¼ tsp. of baking soda
• ¼ tsp. of salt

FOR CARAMEL

• ¾ cup light brown sugar 
• ½ cup (one stick) salted butter
• 4 tbsp. of heavy whipping cream
• sea salt (grinder)

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. For cookies: in a medium bowl, combine butter and sugar, and beat with a hand mixer (or stand mixer) until light and fluffy, for about 3 minutes.
3. Add in egg and vanilla, and beat until combined.
4. Gradually add in flour, baking soda, and salt.  Mix on low until combined.
5. Shape dough into a circle, flatten slightly, and wrap in plastic wrap.  Chill dough for at least an hour.
6. Roll dough into 1 inch balls, and place on a baking sheet covered in parchment paper.  
7. Use your thumb to push a deep well into the dough, being careful not to go all the way through to the baking sheet.
8. Bake for 10-12 minutes.

For Caramel:

1. In a small saucepan, combine brown sugar and butter, and cook over medium heat.  

2. Bring to a boil, while occasionally stirring. 

3. Boil for one minute, remove from heat,  and add whipping cream.  

4. Stir to combine and allow to cool.

5. Allow cookies to cool, and caramel has to cool.  

6. Spoon caramel caramel into the “well” of the cookie.  

 7. Allow caramel to sit for about five minutes in each cookie, then sprinkle with salt. 

Print Recipe

Easy Salted Caramel Thumbprint Cookies

This cookie is a beautiful combination of salted caramel and shortbread

Course: Dessert

Equipment

• Oven

Ingredients

FOR COOKIES

• 1 cup (2 sticks) salted butter, room temperature
• ¾ cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2½ cups all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt

FOR CARAMEL

• ¾ cup light brown sugar
• ½ cup (one stick) salted butter
• 4 tablespoons heavy whipping cream
• sea salt (grinder)

Instructions

• Preheat oven to 350 degrees F.
• For cookies: in a medium bowl, combine butter and sugar, and beat with a hand mixer (or stand mixer) until light and fluffy, for about 3 minutes.
• Add in egg and vanilla, and beat until combined.
• Gradually add in flour, baking soda, and salt.  Mix on low until combined.
• Shape dough into a circle, flatten slightly, and wrap in plastic wrap.  Chill dough for at least an hour.
• Roll dough into 1 inch balls, and place on a baking sheet covered in parchment paper.  
• Use your thumb to push a deep well into the dough, being careful not to go all the way through to the baking sheet.
• Bake for 10-12 minutes.

For Caramel:

• In a small saucepan, combine brown sugar and butter, and cook over medium heat.  
• Bring to a boil, while occasionally stirring. 
• Boil for one minute, remove from heat,  and add whipping cream.  
• Stir to combine and allow to cool.
• Allow cookies to cool, and caramel has to cool.  
• Spoon caramel caramel into the “well” of the cookie.  
• Allow caramel to sit for about five minutes in each cookie, then sprinkle with salt.