Salted Caramel Thumbprint Cookies are one of my favourite holiday treats to make. I like making treats that are simple and versatile, like with this buttery shortbread cookie. It's a classic shortbread recipe that you can use as the base for all kinds of delicious treats, including, this Salted Caramel Thumbprint Cookie.
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Thumbprint Cookies Are Fun and Versatile
Thumbprint cookies are fun, because you can put whatever you like into that little thumbprint. Raspberry jam is always a classic, and chocolate is wonderful, of course. But, we really love these Salted Caramel Thumbprint Cookies.
These adorable little buttery shortbread wells are the ideal holder for caramel sauce and better yet when all of that creamy sweetness gets a touch of salt for balance.
A pinch of Salt, any salt..
You can, however, easily make these caramel thumbprint cookies and then use a store bought caramel sauce to fill them. And, then, just sprinkle them up with some salt. This being a holiday treat, I'm going for the fancy and using fleur de sel. This salt, if you can find it, is wonderful to have in your pantry for finishing deserts like these thumbprint cookies, or any time that the salt won't be cooked and needs to shine.
However, don't think that you need to have any fancy salt to make these festive little bites. Any course salt, especially sea salt or kosher salt, will work.
Chill the dough: A tip for perfect cookies
Cookie tip: Chilling the dough before and after shaping, both makes it easier to shape, and then prevents too much spreading during baking. So be sure not to skip this step.
These cookies are perfect for a cookie exchange and will disappear quickly from any treat tray. Hungry for more shortbread? Try Cranberry Walnut Shortbread Cookies, or Butter Tart Shortbread Squares.
How to Make Salted Caramel Thumbprint Cookies
Recipe
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Salted Caramel Thumbprint Cookies – Shortbread Cookie Recipe
Ingredients
- 1 cup 250 mL butter, softened
- ½ cup 175 mL icing sugar
- 1 teaspoon 2 mL vanilla
- ¼ teaspoon 1 mL salt
- 2 cups all-purpose flour
- ¼ cup caramel sauce
- course salt for sprinkling
Instructions
- Use a stand mixer or electric hand mixer to whip together butter, sugar, vanilla and salt.
- Add the flour and continue to beat until combined.
- Bring the dough together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Prepare two baking sheets by lining with parchment paper.
- Preheat oven to 300°.
- Remove the chilled dough from the fridge. Roll into balls about 1 generous teaspoon, and place them about an inch apart, on parchment lined baking sheets. Use a ½ teaspoon measuring spoon, or your thumb, to form a deep well in each ball. Smooth the edges with your finger.
- Place the prepared sheets in the center of the oven and bake 20 - 25 minutes, until edges turning golden brown.
- Remove from oven and allow to cool about 10 minutes, then transfer to a rack and let the cookies cool completely.
- When the cookies have cooled, fill each one with salted caramel sauce. It helps to use a squeeze bottle for this. Don't be tempted to overfill, because the filling will run over the sides.
- Allow the filling to set, and sprinkle lightly with fleur de sel, sea salt, or kosher salt.
Dana
Thumbprints are totally one of my favorite Christmas cookies! My mom always made them with jam; I've never had them with caramel sauce! I bet these are decadent.
Colleen
Hi Dana, I like them with jam too, but yes, these are decadent!
Nicoletta @sugarlovespices
I've never made a caramel sauce, maybe because I'm not a fan of caramel in general, but looking at your homemade, and the way it puddles in the thumbprint, I am more than willing to try. The cookies look awesome and I can see why they disappear quickly!
Colleen
Thanks Nicoletta, these might change your mind about caramel, but it not, you could always use jam as a filling, too!
Dina Honke
Colleen, amazing stuff. I am so in the mood for one of these right now. The cookies look so buttery. Delish.