Caramel Thumbprint Cookies
By Laura Rege
Yields:
16 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Cal/Serv:
144
Jump to recipeWe’ll take any excuse to add caramel to a dessert, and these Snickerdoodle Caramel Thumbprint Cookies are the perfect opportunity. They’re tiny (bite-size, really) Snickerdoodles with a Werther’s® Original® Soft Caramels smack in the middle of each. Good luck having just one!
Tried these? Let us know what you think in the comments!
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Ingredients
- 1 1/4 cups
all-purpose flour
- 1/4 tsp.
cream of tartar
- 1/4 tsp.
kosher salt
- 1/2
(1 stick) unsalted butter, softened
- 1/2 cup
sugar
- 1
large egg yolk
- 1 tsp.
pure vanilla extract
- 2 Tbsp.
cinnamon sugar
- 20
Werther’s® Original® Soft Caramels, unwrapped
- 1/2 tsp.
half and half
Directions
- Step 1Preheat oven to 350º and line a baking sheet with parchment. In a medium bowl, whisk together flour, cream of tartar, and salt.
- Step 2In a large bowl, beat the butter and sugar until pale and fluffy, about 2 minutes. Beat in the yolk and vanilla, then add dry ingredients. Beat until combined, dough will be crumbly.
- Step 3Roll dough into 1” balls, roll in cinnamon sugar, and arrange evenly spaced on prepared baking sheet.
- Step 4Bake until edges of cookies are golden, 13 to 15 minutes. Indent the center of the cookies with the back of a wooden spoon, about ½-inch deep. Cool on baking sheets.
- Step 5In a small microwave safe bowl, combine the caramels and half and half. Microwave until melted, about 30 seconds. Stir to fully combine. Spoon a heaping ½ teaspoon into the center of each baked and indented cookie. Let sit until set, at least 30 minutes.
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