Description
These Christmas Caramel Thumbprint Cookies are delightful festive treats featuring a buttery, soft cookie base with a luscious caramel center. Perfectly tender with a slight crunch on the edges, these cookies are simple to make and ideal for holiday gatherings or gifting.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Filling
- 1 cup caramel sauce
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the cookie dough.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, ensuring a smooth base for your cookies.
- Mix Dry Ingredients: Gradually add the all-purpose flour, cornstarch, vanilla extract, and salt into the creamed butter and sugar. Mix until you achieve an even dough without overworking it to keep the cookies tender.
- Shape Dough Balls: Roll the dough into 1-inch balls using your hands, making sure they are uniform in size for even baking. Place the balls spaced apart on a baking sheet lined with parchment paper or a silicone baking mat.
- Create Indentations: Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball. These indentations will hold the caramel filling.
- Fill with Caramel: Spoon a small amount of caramel sauce into each indentation. If desired, sprinkle chopped nuts on top for added texture and flavor.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes, or until the edges turn a light golden brown.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet or a wire rack before serving to let the caramel set perfectly.
Notes
- You can substitute caramel sauce with homemade caramel or store-bought for convenience.
- The chopped nuts are optional but add a nice crunch; pecans or walnuts work well.
- To prevent spreading, chill the dough for 30 minutes before baking if the dough feels too soft.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, drizzle melted white or dark chocolate over cooled cookies.
