Praline Thumbprint Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

   Tip: Optional: For a crisper cookie, bake for 30 minutes.

2. 2

   Whisk together flour, granulated sugar, and baking soda in a medium bowl.

   Tip: Use a digital scale for accurate measurements.

3. 3

   In a separate large bowl, cream the unsalted butter and large eggs.

   Tip: A stand mixer with a paddle attachment works best for this step.

4. 4

   Add the praline syrup, salt, cinnamon, and coarse sea salt to the butter mixture. Mix until combined.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Don't overmix, as this can lead to a tough cookie.

6. 6

   Scoop the dough into balls, about 10g each. Place a thumbprint in the center of each ball.

   Tip: Use a small cookie scoop for uniform balls.

7. 7

   Bake for 18-20 minutes or until the edges are lightly golden.

   Tip: Rotate the baking sheet halfway through baking for even cooking.

8. 8

   Remove from the oven and let cool on the baking sheet for 5 minutes.

   Tip: Transfer to a wire rack to cool completely.

9. 9

   Once cooled, drizzle with melted dark brown sugar and sprinkle with almonds.