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Salted Caramel Thumbprint Cookies with Cinnamon Sugar Recipe

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4 from 2 reviews

These Salted Caramel Thumbprint Cookies with Cinnamon Sugar are a delightful treat combining soft, buttery cookies rolled in cinnamon sugar and filled with a luscious homemade salted caramel. Perfectly balanced with a hint of sea salt, these cookies offer a warm, comforting flavor ideal for any occasion.

Ingredients

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
  • ¼ cup granulated sugar
  • 2 tsp ground cinnamon

Caramel Filling

  • 18 square Kraft baking caramels (unwrapped)
  • 2-3 tbsp heavy whipping cream

For Garnish

  • Flaky sea salt (for sprinkling)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat the oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
  2. Make Cinnamon Sugar: In a small bowl, combine 2 teaspoons ground cinnamon with ¼ cup granulated sugar. Mix well and set aside to coat the cookie dough balls later.
  3. Cream Butter and Sugar: Using a hand mixer or stand mixer paddle attachment, beat the room temperature salted butter and light brown sugar together on medium speed until the mixture is fluffy and well combined, approximately 1 minute.
  4. Add Eggs and Vanilla: Beat in the two large eggs, one at a time, ensuring each is fully incorporated, then add the 2 teaspoons of pure vanilla extract and mix until combined.
  5. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and ¼ teaspoon ground cinnamon. Gradually mix the dry ingredients into the wet mixture until just combined to form the dough.
  6. Shape and Coat Dough Balls: Roll the dough into 1½-inch balls. Then roll each ball in the reserved cinnamon sugar mixture to coat evenly.
  7. Create Thumbprints: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Using your thumb or the back of a wooden spoon, gently press an indentation into the center of each cookie ball to create a well for the filling.
  8. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookies are lightly golden around the edges. Remove from oven and let cookies cool completely on wire racks before filling.
  9. Prepare Caramel Filling: In a medium saucepan over medium heat, combine the unwrapped Kraft baking caramels with 2 tablespoons of heavy whipping cream. Stir constantly until the caramels have completely melted and combined with the cream into a smooth mixture. If the caramel is too thick, add an additional tablespoon of heavy cream to achieve a pourable consistency. Remove from heat.
  10. Fill Cookies: Using a small spoon, carefully pour about ½ teaspoon of the warm caramel filling into the thumbprint indentation of each cooled cookie.
  11. Add Sea Salt and Chill: Sprinkle a small pinch of flaky sea salt atop each caramel-filled cookie. Place the cookies in the refrigerator to chill and allow the caramel to set fully, about 15-20 minutes.
  12. Serve: After chilling, optionally sprinkle additional flaky sea salt over the cookies before serving to enhance the salted caramel flavor.

Notes

  • Room temperature ingredients (butter and eggs) help create a smooth dough and better texture.
  • Use high-quality salted butter for the best flavor in the cookies.
  • If you prefer a thinner caramel filling, add heavy cream slowly while melting the caramels to reach desired consistency.
  • Cookies should be completely cooled before filling to avoid caramel melting and running.
  • Store cookies in an airtight container in the refrigerator to keep caramel fresh and firmer.

Find it online: https://simpleplatter.com/salted-caramel-thumbprint-cookies-with-cinnamon-sugar-recipe/