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

Salted Caramel Almond Thumbprint Cookies Recipe

Teri & Jenny
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.
5 from 4 votes
Prep Time 35 mins
Cook Time 20 mins
Chill/Cool Time 45 mins
Course Dessert
Cuisine Amercian
Servings 30
Calories 157 kcal


  • cup unsalted butter, softened
  • 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


  • 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


  • 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: 1gCalories: 157kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 20mgSodium: 256mgPotassium: 44mgFiber: 1gSugar: 12gVitamin A: 172IUCalcium: 28mgIron: 1mg
Keyword cookies, thumbprint cookies
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