Spiced Caramel Apple Thumbprints
These Spiced Caramel Apple Thumbprints are like biting into a little piece of fall! The cookies are buttery and tender, rolled in a sweet and spicy sugar coating that gives you that warm, cozy apple pie vibe. And let’s talk about the caramel center—gooey, rich, and the perfect complement to the spiced cookie base. They’re fun to make, especially when you get to press those little thumbprints in the dough! Whether you’re whipping these up for a holiday gathering or just because, they’re sure to be a hit. Plus, they’re easy to make ahead so you can enjoy fresh cookies whenever you want!
24 Servings
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
Want to make these cookies gluten-free? No problem! Just swap out the all-purpose flour for your favorite gluten-free flour blend (one that’s meant for baking, with xanthan gum already added, works best). Everything else in the recipe is naturally gluten-free, so you won’t need to change much. The cookies will still turn out buttery, spiced, and delicious, with that same gooey caramel center. Just make sure to check your caramel sauce or make your own to ensure it’s gluten-free, and you’re good to go!