Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 2 hrs 50 mins | Yield: 24 Cookies
These Caramel Apple Spice Thumbprints are always a hit whenever I serve them to my guests! Everything about these heavenly treats is amazing. From the cookies to the caramel topping, they are simply the best!
Ingredients:
1/2 tsp apple pie spice
1/3 c (67g) granulated sugar
Dough:
1 c (230g) unsalted butter, softened to room temperature
1 large Egg, at room temperature
1 and 1/2 tsp apple pie spice
1 tsp baking powder
1 and 1/2 tsp pure vanilla extract
2 and 1/2 c (313g) all-purpose flour (spoon & leveled)
homemade salted caramel
3/4 c (150g) granulated sugar
1/4 tsp salt
Directions:
In a mixing bowl, add all the ingredients for the topping. Whisk until well blended.
In another mixing bowl, add salt, flour, baking powder, and apple pie spice. Whisk until well incorporated.
In the bowl of a stand mixer, add sugar and butter. Beat for 2 minutes or until smooth.
Add vanilla extract and egg, then beat on high speed for a minute or until well incorporated. Make sure to scrape the sides of the bowl.
Transfer the dry ingredients into the bowl with the wet ingredients, then beat low speed until well incorporated.
Line a baking sheet with parchment paper.
Form small balls out of the dough. Coat each with the sugar mixture.
Place the balls onto the prepared baking sheet. Make sure to leave a small space between each ball. Press ball each with your thumb.
Place cookies in the fridge to chill for 3 hours to 4 days.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Line another baking sheet with parchment paper, then transfer the cookies to it. Make sure to leave about a 2-inch space between each cookie.
Place the cookies in the preheated oven and bake them for about 12 minutes.
Top each cookie with about 1/2 tsp of the caramel, then bake them for 2 more minutes.
Remove the cookies from the oven and allow them to rest completely at room temperature.
Serve and enjoy!
Notes:
You can make these cookies ahead of time. They can last up to 3 to 7 days.
Leftover caramel can last up to 2 weeks in the fridge.
Ingredients
- 1/2 tsp apple pie spice
- 1/3 c (67g) granulated sugar
- Dough:
- 1 c (230g) unsalted butter, softened to room temperature
- 1 large Egg, at room temperature
- 1 and 1/2 tsp apple pie spice
- 1 tsp baking powder
- 1 and 1/2 tsp pure vanilla extract
- 2 and 1/2 c (313g) all-purpose flour (spoon & leveled)
- homemade salted caramel
- 3/4 c (150g) granulated sugar
- 1/4 tsp salt
Instructions
In a mixing bowl, add all the ingredients for the topping. Whisk until well blended.
In another mixing bowl, add salt, flour, baking powder, and apple pie spice. Whisk until well incorporated.
In the bowl of a stand mixer, add sugar and butter. Beat for 2 minutes or until smooth.
Add vanilla extract and egg, then beat on high speed for a minute or until well incorporated. Make sure to scrape the sides of the bowl.
Transfer the dry ingredients into the bowl with the wet ingredients, then beat low speed until well incorporated.
Line a baking sheet with parchment paper.
Form small balls out of the dough. Coat each with the sugar mixture.
Place the balls onto the prepared baking sheet. Make sure to leave a small space between each ball. Press ball each with your thumb.
Place cookies in the fridge to chill for 3 hours to 4 days.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Line another baking sheet with parchment paper, then transfer the cookies to it. Make sure to leave about a 2-inch space between each cookie.
Place the cookies in the preheated oven and bake them for about 12 minutes.
Top each cookie with about 1/2 tsp of the caramel, then bake them for 2 more minutes.
Remove the cookies from the oven and allow them to rest completely at room temperature.
Serve and enjoy!
Notes
You can make these cookies ahead of time. They can last up to 3 to 7 days. Leftover caramel can last up to 2 weeks in the fridge.
