These caramel thumbprint cookies invoke lot of my childhood memories as my mum used to make them for me and my sister and she named them split seconds. Super simple yet such a classic recipe with filling of your choice makes a perfect little treat.
If you love cake rusk, you might want to try Pakistani bakery style cookies like marble cookies or zeera biscuits.
What you should try Caramel Thumbprint cookies?
I love simple recipes, recipes that take minimum time and are nearly foolproof to be embraced by the beginners at baking as well as experts who find it hassle free.
These cookies were made in real quick time and while they were baking, the caramel was made. I garnished it with sea salt which is quite different and salty and relatively expensive than normal table salt. The kick it adds to really sweet things is unmatched.
So here is a recipe of cookie that needs no rolling, cutters or cookie pressers.
If you like caramel flavor make sure you check out walnut tartlets recipe of my recipe for
Recipe at a glance
Fat – unsalted butter
Sugar – castor/grinded at home
Dry Ingredients – All Purpose flour/Maida
Dairy – Eggs
Vanilla
Step by step
Make a simple pound cake using creaming method.
Cream butter and sugar, add in egg one by one along with vanilla. Fold in sifted dry ingredients, to just combine.
Make small balls and place them on a un greased baking sheet. Make an indentation with your thumb.
Bake for around 15 minutes at 350 F in a preheated oven.
Cool slightly.
Combine all the caramel ingredients except salt and bring to a boil.
FAQs
Substitutions and Variations
You can fill the cookies center with jam or chocolate ganache or even simple icing sugar glaze.
Storage and Make Ahead
Caramel Thumbprint cookies can be made ahead and stored in an airtight container for up to a week.
Caramel Thumbprint Cookies
Super easy thumbprint cookies filled with yummy caramel
Ingredients
- 2/3 cup Unsalted butter, soft
- 1/2 cup Sugar, Castor/grinded
- 1 Egg
- 1 teaspoon Vanilla
- 1 1/2 cups All-purpose Flour/Maida
For the Caramel
- 1/2 cup Brown Sugar*
- 1/4 cup Unsalted Butter
- 2 tablespoons Whipping Cream
- Generous pinch of Sea Salt or Pink Himalayan Salt
Instructions
For the Cookies
- To make cookies, beat butter, sugar, egg and vanilla in a bowl until creamy.
- Add in flour and beat at low speed just enough to mix.
- Make 1.5 inches ball and place them on parchment lined cookie sheet making sure there is room for spreading.
- With back of a round small spoon like I used my measuring spoon or you could use your thumb to make indentation on every cookie.
- Refrigerate for 1 hour atleast and bake in a pre-heated oven at 350 C for around 12 minutes, rotating half way in between. Refrigeration is necessary for minimal spreading.
- Make the indentation again as they might have risen up after baking.
For the Caramel
- Make caramel by melting sugar and butter together. When the mixture starts boiling, simmer for a minute and take it off the heat. Add cream and mix. Cool before filling 3/4-1 tsp in each of the cooled cookies.
- Sprinkle sea salt and enjoy!
Notes
* light brown or dark brown sugar both are fine
Based on 2 Review(s)
I think version with caramel I would enjoy more than jam 🙂