Introduction
The holidays bring with them a special kind of warmth, often found right in our kitchens. This season, let’s bake something truly memorable: Salted Caramel Christmas Thumbprint Cookies. These gems perfectly blend a tender, buttery shortbread-style cookie with a pool of rich, homemade salted caramel, finished with a delicate sprinkle of sea salt. They’re a delightful symphony of sweet and savory, chewy and crumbly — an irresistible addition to any holiday gathering or a thoughtful homemade gift. They’re simple enough for a busy weeknight bake but elegant enough for Christmas morning.
Ingredients
For the Cookies:
* 1 cup (2 sticks) unsalted butter, softened
* ¾ cup granulated sugar
* 1 large egg yolk
* 1 teaspoon pure vanilla extract
* 2 ¼ cups all-purpose flour
* ½ teaspoon baking powder
* ¼ teaspoon salt
For the Salted Caramel Filling:
* ½ cup granulated sugar
* 2 tablespoons water
* ¼ cup heavy cream, warmed
* 2 tablespoons unsalted butter, cut into small pieces
* ½ teaspoon flaky sea salt, plus more for sprinkling
Step-by-Step Instructions
In a large bowl, cream softened butter and granulated sugar until light and fluffy (3-4 minutes). Beat in egg yolk and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet, mixing until a soft dough forms. Do not overmix. Wrap and chill dough for at least 30 minutes.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Roll dough into 1-inch balls, placing them 2 inches apart. Gently press an indentation into the center of each with a ½-teaspoon measuring spoon. Bake for 10-12 minutes, or until edges are lightly golden. If indentations puff up, gently re-press immediately after baking. Cool completely on baking sheets.
For the caramel: In a medium saucepan, combine ½ cup sugar and 2 tablespoons water. Cook over medium heat, swirling (do not stir), until syrup turns rich amber (5-8 minutes). Slowly pour warm heavy cream into hot syrup; stir until smooth. Remove from heat; stir in butter and ½ teaspoon flaky sea salt until melted. Let caramel cool 10-15 minutes, until slightly thickened. Spoon cooled caramel into each cookie’s center. Finish with an extra sprinkle of flaky sea salt. Allow caramel to set before serving.
Expert Tips
Ensure butter is truly softened for tender cookies; it helps with proper aeration. If dough is sticky when making thumbprints, lightly flour your thumb or spoon. Don’t rush caramelizing the sugar — a deep amber color is crucial, but avoid burning. Have warmed cream ready, as the process is quick. Always cool cookies completely before filling to prevent caramel absorption. Store cookies in an airtight container at room temperature for up to 5 days, or freeze unfilled cookies for longer storage.
Variations
Get creative! Add a pinch of ground cinnamon or nutmeg to the cookie dough for a spiced twist. Roll dough balls in finely chopped pecans or walnuts before indenting for extra texture. Short on time? High-quality store-bought dulce de leche or a favorite jam makes a lovely substitute for homemade caramel. For chocolate lovers, a drizzle of melted dark chocolate over the set caramel is a decadent addition. Experiment with different salts, like a smoked sea salt, for unique flavor profiles.
Conclusion
These Salted Caramel Christmas Thumbprint Cookies are truly a highlight of the season. They perfectly embody the warmth, generosity, and sweet traditions of the holidays, offering a bite of pure joy in every decadent mouthful. Whether baking for family gatherings, sharing with neighbors, or enjoying a quiet moment, these cookies are sure to become a cherished part of your festive repertoire. Happy baking, and happy holidays!
