Salted Caramel Thumbprint Cookies

We took the classic buttery, filled shortbread cookies and subbed in brown sugar for the usual white, and a pool of salted caramel sauce instead of jam for the centers. Try to stop after just one! The recipe is a Yummly original created by Sara Mellas.

Author: OnlineCook

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 35 minutes

Total Time: 35 minutes

Servings: 24 Servings

Calories: 151 kcal per serving

Ingredients

1 cup - unsalted butter
⅔ cup - brown sugar
1 tsp - vanilla extract
¼ tsp - ground cinnamon
2 ⅛ cups - all purpose flour
½ tsp - salt
⅓ cup - salted caramel sauce

Instructions

Line two baking sheets with silicone baking mats or parchment paper. Set aside.
Place the butter, brown sugar, vanilla extract, and cinnamon into a large mixing bowl. Use a hand mixer to beat on medium speed until mixture is pale and well combined, about 1 minute.
Add the flour and salt to the bowl and beat on low speed, scraping the sides of bowl with rubber spatula as needed, until a smooth dough forms.
Divide cookie dough into 24 balls, using about 2 tablespoons for each, and arrange on the baking sheets at least 1 inch apart. Transfer the sheets to the freezer for 10-15 minutes while oven preheats. Alternately, place the dough balls on a small baking sheet or large plate to freeze, and transfer to the baking sheets for baking.
Preheat the oven to 350°F.
Remove cookies from the freezer. Bake cookies on middle rack of oven until puffy and golden brown at edges, 14-16 minutes.
Check to see that cookies are done. Remove from oven or add time as needed.
Immediately press a 1/4-inch-deep indent into the center of each cookie, using either the handle of wooden spoon or your thumb. Making deeper indents will help avoid creating cracks in the cookies.
Allow the cookies to rest and firm up on the sheets for 5-10 minutes, then transfer to a wire rack. Spoon about 3/4 teaspoon of salted caramel sauce into the indent of each cookie. Allow to cool and set completely before serving. Store leftover cookies in refrigerator.

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