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    Home > Blog > Cookies & Bars > Salted Caramel Almond Thumbprint Cookies

    Salted Caramel Almond Thumbprint Cookies

    by Teri Lyn Fisher · Published: Jun 24, 2011 · Modified: Oct 2, 2020

    Jump to Recipe
    A recipe for Salted Caramel Thumbprint Cookies that is perfect for the holidays. This is our go-to holiday cookie recipe. Almond thumbprint cookies filled with a little caramel and then lightly salted.
    Salted Caramel Almond Thumbprint cookies getting sprinkled with salt.

    This is seriously the best cookie recipe ever. Jenny is a genius. The almond cookie has a shortbread like texture. The cookie is rolled in slivered almonds which gives it a nice crunch on the outside. The caramel on the inside is the best part. Make sure you sprinkle the salt on pretty quickly after filling the cookies so that the caramel isn’t set, that way it can grab onto the salt sprinkle and the salt will stick to it. These cookies are my go -to cookies to bring to holiday parties. If you’re looking for more holiday cookies, here are my go-to cookies that everyone always LOVE.

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    Filling the center of almond thumbprint cookies with caramel.

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    Salted caramel thumbprint cookies on a dark surface with caramel drizzled around.

    Salted Caramel Almond Thumbprint Cookies Recipe

    5 from 6 votes
    PRINT RECIPE Pin Recipe
    A recipe for Salted Caramel Thumbprint Cookies that is perfect for the holidays. This is our go-to holiday cookie recipe. Almond thumbprint cookies filled with a little caramel and then lightly salted.
    RECIPE BY Teri & Jenny
    Prep Time: 35 minutes mins
    Cook Time: 20 minutes mins
    Chill/Cool Time: 45 minutes mins
    Servings: 30

      INGREDIENTS  

    • ⅔ cup unsalted butter, softened
    • ⅔ cup granulated sugar
    • ½ cup almond meal
    • 1 egg, lightly beaten
    • 1 teaspoon almond extract
    • 2 cups cake flour, sifted
    • 1 teaspoon baking powder
    • 2 egg whites, lightly beaten
    • 1 cup sliced almonds, crushed

    caramel

    • ½ cup granulated sugar
    • ¼ cup light brown sugar
    • ¼ cup light corn syrup
    • 2 tablespoons unsalted butter, cut into small cubes
    • 2 tablespoons heavy cream
    • 1 tablespoon evaporated milk
    • 1 teaspoons vanilla extract
    • 1 tablespoon sea salt flakes

      INSTRUCTIONS  

    • Preheat oven to 350°F.
    • In a stand mixer (or with a hand mixer), with a paddle attachment, cream together the butter and sugar until light and fluffy.
    • With the speed on low add the almond meal followed by the lightly beaten egg and almond extract.
    • Scrape the sides of the bowl and add the flour and baking powder.
    • Mix together, with a wooden spoon until fully incorporated. Do not over mix the dough.
    • Roll 1 inch balls of dough and place on a parchment lined baking sheet until all of the shortbread dough has been used.
    • Gently coat each ball in the egg white and then roll the balls in the crushed almonds.
    • Place the balls onto a baking sheet and using your thumb, gently press down into the center of each ball, creating a “thumbprint” in the cookie dough.
    • Place baking sheet into a refrigerator and allow the balls of dough to chill for about 30 minutes.
    • Remove the baking sheet from the refrigerator, place it in the oven and bake for16 to 20 minutes or until the tops of the cookies just begin to brown.
    • Remove from the oven and allow the cookies to cool.
    • While the cookies cool begin making the caramel by combining the sugars and corn syrup in a medium sauce pan.
    • Bring the mixture to a boil on medium-high heat.
    • Once the mixture reaches 240°F remove from heat and whisk in the butter, cream and evaporated milk until fully incorporated. (be careful; the mixture with begin to bubble violently)
    • Stir in the vanilla and allow the hot caramel to slightly cool, about 15 minutes.
    • Place 2 teaspoons of the warm caramel into each thumbprint on each cookie.
    • Once all of the cookies have been filled allow the caramel to set, about an hour.
    • Sprinkle the tops of each cookie with the sea salt flakes and serve or store in an airtight container.
    Serving: 1g Calories: 157kcal Carbohydrates: 19g Protein: 3g Fat: 8g Saturated Fat: 4g Cholesterol: 20mg Sodium: 256mg Potassium: 44mg Fiber: 1g Sugar: 12g Vitamin A: 172IU Calcium: 28mg Iron: 1mg
    CUISINE: Amercian
    KEYWORD: cookies, thumbprint cookies
    COURSE: Dessert

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    June 24, 2011 / 6 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Cranberry & Orange Scones
    Next Post: Spinach Quiche Next Post >

    Reader Interactions

    June 24, 2011 / 6 Comments

    Comments

      5 from 6 votes (6 ratings without comment)

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    1. Morgan

      March 21, 2012 at 3:25 pm

      Bahaha

      Ps you just gained a reader due to that witty reply. I die.

      Reply
    2. jen

      February 19, 2012 at 1:18 pm

      So many great ideas on here I don’t know where to begin! Fabulous photos and animations too.

      Reply
    3. Pricila

      September 12, 2011 at 11:12 pm

      girl, you are hilarious. Your photos are beautiful and I can’t wait to try out your recipes!!

      I loved the mcdonalds comments. people like her don’t deserve good food, cause they can’t appreciate it.

      WHY?! don’t you have more followers? your blog is beautiful! I am gonna start sending out links

      (:

      Reply
    4. Ashlae

      September 08, 2011 at 8:21 pm

      Ha! Laughing out loud

      Reply
    5. Amy S.

      August 25, 2011 at 6:43 pm

      I am totally trying this recipe this weekend :)

      Reply
    6. ann

      August 23, 2011 at 5:38 pm

      This is what I’m going to bake next!

      Reply

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