Spiced Caramel Apple Thumbprints – If you’re looking for the perfect fall treat, these Spiced Caramel Apple Thumbprints are it! These buttery cookies, with a delicious apple pie spice coating and a gooey caramel center, taste like autumn in every bite. Ready in just over 2 hours (with a little chilling time), they’re perfect for any gathering or a cozy evening treat.
The first time I made these cookies, I wasn’t sure how they’d turn out—thumbprint cookies with caramel sounded amazing, but would they deliver that cozy fall vibe I was looking for? Well, the second my husband tried one, he couldn’t stop eating them. And my kid? They loved poking the little thumbprints into the dough—it became a fun family baking activity. Now, these cookies are our go-to treat when the weather cools down, and the smell of caramel and apple spice baking fills the kitchen. Nothing says fall quite like these!
What makes this Spiced Caramel Apple Thumbprints truly special?
These cookies combine everything we love about fall—warm spices, sweet caramel, and buttery goodness. The apple pie spice adds a cozy touch to the soft cookies, while the caramel in the center makes them feel a little extra indulgent. Plus, the thumbprint design makes them so fun to make (and eat!). These cookies are perfect for entertaining, gifting, or just indulging at home with a cup of tea. And the best part? They can be prepped ahead of time and baked when you’re ready, so you can have fresh cookies whenever the craving hits.
What You Need To Make This Spiced Caramel Apple Thumbprints Recipe?
Apple pie spice: This little mix of spices is what gives the cookies that cozy, fall flavor we all love. It’s usually a blend of cinnamon, nutmeg, and allspice. If you don’t have it on hand, you can easily make your own with those spices in your pantry—no need to run to the store!
All-purpose flour: Good ol’ reliable flour! You want to make sure you spoon it into your measuring cup and level it off, so your cookies don’t end up too dense. We want soft and tender cookies, not bricks, right?
Unsalted butter: Room-temperature butter is key here! It makes it easier to cream with the sugar, giving you that perfect fluffy dough. If you only have salted butter, just skip the extra salt in the recipe—it won’t hurt the final result.
Caramel sauce: This is the sweet, gooey center of your cookies, so go with a caramel sauce you love. Store-bought works great, but if you’re feeling fancy, you can make your own. Either way, it’s the star of the show once it melts into that thumbprint!
Granulated sugar: We’re using it in two places here—both in the cookie dough and for that yummy coating. Rolling the dough in the sugar-spice mix gives it a little crunch on the outside while keeping the inside soft and tender. Plus, who doesn’t love that extra bit of sweetness?
Steps To Make Spiced Caramel Apple Thumbprints:
First, let’s get the coating ready. Just mix the sugar and apple pie spice in a small bowl, and set it aside. Easy, right?
Now, grab another bowl for the dry ingredients—whisk together the flour, apple pie spice, baking powder, and salt. You want everything evenly mixed before we add it to the wet stuff.
In a separate, larger bowl, beat the butter and sugar together until it’s nice and fluffy. You’re looking for that smooth, light texture, which takes about 2 to 3 minutes.
Add the egg and vanilla, and beat again for another minute. Don’t forget to scrape down the sides of the bowl so everything gets mixed in!
Slowly add the dry ingredients to the wet mixture, and mix it on low speed until everything’s just combined. Don’t overmix—just until the dough comes together.
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Now for the fun part: using a tablespoon, scoop out the dough and roll it into little balls. Roll each ball in that sugar-spice mixture we made earlier.
Place the dough balls on a parchment-lined baking sheet, and here’s where you get to make the “thumbprint” part—use your thumb (or the back of a spatula) to press a little indentation into the center of each one.
Time to chill! Pop the cookie dough into the fridge for at least 2 to 3 hours. If you’re in no rush, you can leave them in there for up to 4 days, and bake when you’re ready.
When it’s time to bake, preheat your oven to 350°F and line two baking sheets with parchment paper. Spread the chilled cookie dough balls out on the sheets with 2 to 3 inches between them.
Bake the cookies for about 12 minutes. Then, take them out and carefully spoon some caramel sauce into those indentations. Put them back in the oven for another 1 to 2 minutes, just until the caramel sets.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. And there you have it—delicious thumbprint cookies ready to devour!
Tip:
If you want to make these cookies even more irresistible, try toasting the caramel sauce before filling the cookies. Sounds fancy, but it’s super easy! Just heat the caramel sauce in a saucepan on low until it turns a deeper, richer color—this adds a slightly nutty flavor that pairs beautifully with the spiced cookies. And here’s a bonus tip: if you don’t have apple pie spice on hand, you can mix your own using cinnamon, nutmeg, and a pinch of cloves. It’s all about adding those warm, cozy fall flavors. Plus, don’t rush the chilling time—letting the dough rest for at least a couple of hours really helps the flavors come together and keeps the cookies from spreading too much when they bake.
Frequently Asked Questions:
Can I use homemade caramel sauce?
Oh, absolutely! If you’ve got the time, homemade caramel sauce is a total game-changer. It’s rich, buttery, and you can tweak the sweetness to your liking. Just make sure to let it cool down a bit before you spoon it into the cookies. You don’t want it to get too runny and spill everywhere—though, honestly, a little messy caramel is never a bad thing!
Can I freeze the dough?
Yep, totally! Just roll the dough into balls, make the thumbprints, and pop them in the freezer on a baking sheet until they’re solid. Then, toss them into a freezer bag, and they’ll be good to go. When you’re ready to bake, let them thaw in the fridge, roll them in the sugar-spice mix, and bake as usual. Super handy for when you want fresh cookies without all the work!
What if I don’t have apple pie spice?
No worries at all! You can easily make your own with stuff you probably already have in your pantry. Just mix 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a tiny pinch of allspice or cloves. It’s an easy swap, and you’ll get that same cozy flavor without needing to buy anything extra.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spiced Caramel Apple Thumbprints
Ingredients
For the coating:
- 1/3 c granulated sugar
- 1/2 tsp apple pie spice
For the cookies:
- 2 1/2 c all-purpose flour
- 1 1/2 tsp apple pie spice
- 1 tsp baking powder
- 1/4 tsp salt
- 1 c unsalted butter room temperature
- 3/4 c granulated sugar
- 1 large egg room temperature
- 1 1/2 tsp vanilla extract
- 3/4 c caramel sauce
Instructions
For the coating:
- In a small bowl, mix together the sugar and apple pie spice with a whisk, then set it aside for later.
For the cookies:
- In another bowl, whisk the flour, apple pie spice, baking powder, and salt together, and set that aside, too.
- In a large mixing bowl, beat the butter and sugar together on medium speed for about 2 to 3 minutes, until it’s light, smooth, and fluffy.
- Next, add in the egg and vanilla, and beat for another minute until everything’s well mixed. Don’t forget to scrape down the sides and bottom of the bowl as you go to make sure everything is incorporated.
- Now, slowly add the dry ingredients to the wet mixture, keeping your mixer on low speed. Mix just until everything comes together—don’t overmix!
- Grab a tablespoon of dough and roll it into little balls with your hands. Coat each dough ball in the sugar-spice mix we made earlier.
- Set the dough balls onto a baking sheet lined with parchment paper. Press your thumb (or use the back of a spatula) into the center of each dough ball to create a little indentation.
- Pop the cookie dough in the fridge and let it chill for at least 2 to 3 hours. You can leave them in there for up to 4 days if you’re not ready to bake right away.
- When you’re ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper. Spread the chilled cookie dough balls evenly across the sheets, leaving 2 to 3 inches of space between each one.
- Bake the cookies for about 12 minutes. Take them out, and carefully spoon caramel sauce into the indentations. Bake for another 1 to 2 minutes, just until the caramel sets.
- Let the cookies hang out on the baking sheets for about 5 minutes to cool down a bit, then transfer them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
