Caramel Thumbprint Cookies
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These caramel thumbprint cookies are my go to treat when I want something that tastes fancy but doesn't require much fussing around in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have a batch of golden, buttery cookies studded with gooey caramel and chewy dried apricots. The apricots add a wonderful natural sweetness along with fiber and vitamins that make these feel a little bit less guilty to enjoy. Best of all, this recipe uses simple pantry staples you probably already have on hand, so there's no need for a special trip to the store. Trust me, your friends and family will be amazed at how good something this easy can taste.
Ella x
Ingredients
- 250 gall-purpose flour
- 120 gunsalted butter
- 200 ggranulated sugar
- 100 glight brown sugar
- 2 egglarge eggs
- 1 mlvanilla extract
- 200 gcaramel sauce
- 5 gsea salt
- 3 gbaking soda
- 1 gflaky sea salt
- 50 gunsalted butter, melted
- 150 gdried apricots(chopped)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Make sure to grease your hands when handling the cookies.
- 2
In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
Tip: Don't forget to sift the flour for extra fluffiness.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Use room temperature butter for the best results.
- 4
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: Leave some floury bits for a nice texture.
- 5
Scoop the dough into balls, about 20g each. Flatten the balls slightly into disks.
Tip: Use a spoon to help shape the cookies.
- 6
Place a small spoonful of caramel sauce into the center of each disk. Top with another cookie to form a thumbprint.
Tip: Don't press down too hard, or the filling will ooze out.
- 7
Bake for 18-20 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the cookies after 15 minutes.
- 8
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Use a spatula to transfer the cookies to a wire rack.
- 9
Drizzle with melted butter and sprinkle with flaky sea salt and dried apricots.
Tip: Optional: add an extra sprinkle of flaky sea salt for extra flavor.
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