
How To Make Caramel Apple Spice Thumbprints
These irresistible caramel apple spice thumbprints are packed with warm fall flavors and a gooey caramel filling, for decadent sweet treats!
Serves:
Ingredients
For Topping:
- â…“cupgranulated sugar
- ½tspapple pie spice
For Dough:
- 2½cupsall purpose flour,spoon and leveled
- 1½tspapple pie spice
- 1tspbaking powder
- ¼tspsalt
- 1cupunsalted butter,softened to room temperature
- ¾cupgranulated sugar
- 1large egg,room temperature
- 1½tsppure vanilla extract
- 1cupsalted caramel
Instructions
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Mix the granulated sugar and apple pie spice for the topping together in a small bowl. Set aside.
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Whisk the flour, apple pie spice, baking powder, and salt together in a medium bowl. Set aside.
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In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed for about 2 minutes until smooth and creamy.
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Add the egg and vanilla extract, and beat on high speed for about 1 minute until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
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Add the dry ingredients to the wet ingredients and mix on low until combined.
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Roll balls of dough, a little less than 1 tablespoon each, and then roll generously into apple pie spice/sugar mixture to coat.
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Place dough balls onto a large lined baking sheet. Using a thumb or the end of a spatula, make an indent into each cookie.
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Chill the shaped cookies for at least 2 to 3 hours and up to 4 days. Cover them if chilling for longer than 3 hours.
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.Â
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Remove the chilled and shaped cookies from the refrigerator. Divide between both baking sheets, spacing the cookies about 2 to 3 inches apart.
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Bake for 12 minutes, remove from the oven, and spoon ½ teaspoon of caramel into each indentation. If the indents have lost their shape or have puffed up, use the end of a spatula to make an indent again.
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Place cookies back in the oven for 1 to 2 more minutes.
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Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Caramel will set after a couple of hours.
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Serve and enjoy!
Nutrition
- Calories:Â 156.07kcal
- Fat:Â 8.05g
- Saturated Fat:Â 4.96g
- Trans Fat:Â 0.31g
- Monounsaturated Fat:Â 2.08g
- Polyunsaturated Fat:Â 0.40g
- Carbohydrates:Â 19.48g
- Fiber:Â 0.37g
- Sugar:Â 9.38g
- Protein:Â 1.71g
- Cholesterol:Â 28.11mg
- Sodium:Â 44.83mg
- Calcium:Â 21.19mg
- Potassium:Â 21.50mg
- Iron:Â 0.70mg
- Vitamin A: 68.10µg
- Vitamin C:Â 0.03mg
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