Caramel thumbprint cookies comprise buttery shortbread cookies filled with caramel sauce. If you love caramel or cookies , maybe a combination of both then these cookies are for you.
Shortbread is fantastic! it’s soft, yet crumbly, rich in flavour and delectable to indulge in. What makes shortbread cookies unique is the amount of butter and flour ratio, an almost equal ratio that yields crunchy cookies rich in buttery goodness.
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Okay, let’s talk thumbprint cookies, just as the name suggests, these cookies are made with the ”Thump” imprint on a rolled cookie dough. And, although pressing a thumb into a rolled cookie dough is also an option I recommended using an actual shaped object to make the imprints or wells for a definite and uniform outcome.
A fun characteristic of a thumbprint cookie is its ability to hold on to fillings, or toppings. And besides the caramel adopted in these cookies, feel free to use your favourite topping maybe ganache, custard, compote or even praline.
The most common cookie turnoff you can encounter is bitting into a chew of sugar; so much that it swallows the flavour. This is why I always strive for a definite balance of sugar and flavour, even when I’m using a topping or cream like caramel.
Equipment you can use to make Wells in Thumbprint Cookies
Measuring spoons. This is my go-to option since the holes are uniform, it’s easier and less messy and you can also easily change the size of each imprint Since measuring spoons come as a set.
End of a rolling pin. It should be small, clean with a definite shape.
Small bottle lids. The ones you use for bottles like juice or water. Just press the whole lid lightly into the cookie dough. Similar to the measuring cups the holes will be uniform in appearance and size. The only downside is it is hard to find a perfect-sized lid.
Wine stoppers. They are small and round and have definite shapes thus easy to press into a rolled cookie dough. The only downside is that they are too small.
Ingredients You Will Need
For the Cookies
- Unsalted butter. The pronounced flavour of this shortbread cookie is the butter used; since it has a high butter-flour ratio. Therefore, use the best quality you can find, preferably unsalted since you can control the amount of salt that goes into the cookies.
- All-purpose flour.
- Egg. Egg improves structure while also acting as a binding agent in this cookie recipe.
- Powdered sugar. It is easier to mix in the cookie dough. Powdered sugar also has cornstarch which inhibits the cookies from spreading during baking.
For the Caramel
- Unsalted butter.
- Granulated Sugar
- Heavy cream
- Salt.
How To Make Thumbprint Cookies
Make the caramel. Start by mixing sugar with water in a small pan. Place the pan over a stove set on medium heat and cook to a simmer, stirring constantly. Immediately the sugar cooks it will turn amber in colour, pour in heavy cream and stir. Let it cook for another 2-4 minutes. Remove from heat then immediately add in unsalted butter and stir until combined. Set it aside to cool.
Make the cookie dough. Using a hand mixer set on medium speed, mix butter, powdered sugar, eggs and vanilla extract until combined. Add in all-purpose flour and mix until a soft dough is formed. The dough will be pretty sticky which is okay.
Roll and shape. Using a cookie scoop, scoop the batter and roll it into a ball, afterwards roll the cookie ball on a tray sprinkled with sesame seeds. Place on a baking tray lined with parchment paper then, on each rolled cookie press the underside of a measuring spoon ball to make wells. Refrigerate for 20 minutes before baking.
Bake in a preheated oven until slightly golden around the edges. When ready remove from the oven then immediately, press the same measuring spoon earlier used to reinforce the wells which puff up during baking. Set aside to cool.
Fill the cookies with caramel. Fill the caramel into a piping bag fitted with a piping tip and pipe on every cookie or simply scoop and fill with a small spoon.
Storage. For long-term storage, store the thumbprint cookies unfilled or without the caramel; such that the cookies and caramel are stored separately. That way, each will last longer. Storing-filled cookies will be messy and the cookies will absorb liquid from the caramel making them soggy.
Different Fillings You can Adopt
- Chocolate ganache.
- Cream cheese whipped cream
- Sweetened coconut cream
- Berry sauce/ compote.
- Nutella.
- Biscoff.
Tips and Tricks
- Refrigerate rolled cookies for a few minutes before baking. This limits excess spreading during baking.
- Use what you have to make the thumbprint; Cork stoppers, bottle lids, measuring spoons, end or rolling pins or wine stoppers.
- You can customize the filling; chocolate ganache, cream cheese frosting, compote, heavy whipping cream, Nutella, and praline just to name a few.
Similar Recipes
- Vanilla chocolate thumbprint cookies
- Caramelized white chocolate sandwich cookies
- Easy butter cookies
- Cinnamon loaf cake with caramel drizzle.
CARAMEL THUMBPRINT COOKIES
Course: DessertDifficulty: Medium12
servings15
minutes30
minutes30
minutesIngredients
- Thumbprint cookies
200 gm unsalted butter
300 gm all-purpose flour
1 large egg
80 gm powdered sugar
1 tsp vanilla extract
- Caramel Filling
150 gm granulated sugar
250 ml heavy cream
80 gm unsalted butter
1/4 tsp salt
100 ml water
Directions
- Caramel Filling
- In a clear saucepan mix granulated sugar, salt and water, then place over a stove set on medium flame. Let the mixture boil and cook, until it turns amber in colour( up to 3 minutes )
- When the mixture is completely amber in colour pour warm heavy cream constantly stirring; let the caramel simmer for another 3-5 minutes then remove from heat.
Immediately add the unsalted butter and stir until fully melted and combined. Set the caramel aside to cool.
Store refrigerated in a closed glass jar. - Thumbprint Cookies
- In a medium mixing bowl, with a hand mixer, mix unsalted butter, powdered sugar, egg, and vanilla extract until combined.
- Add flour in three batches and mix to form a soft cookie dough.
- Using a cookie scoop, scoop and roll into medium-sized cookie balls. Immediately, roll the balls on a tray with sesame seeds setting each on a parchment-lined baking tray
- Take a baking measuring spoon and press in the middle of each cookie to make a well. Afterwards, refrigerate the unbaked cookies for 10-20 minutes.
- Bake in a preheated oven at 170C for 20-25 minutes or until slightly browned around the edges. Remove and set aside to cool.
- Fill a pastry bag fitted with a piping tip with the caramel then pipe on each cookie. Serve and enjoy.
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