There’s nothing quite like the beginning of autumn baking—cookies, cakes, and breads everywhere, especially those with apple or pumpkin flavors. These Caramel Apple Thumbprint Cookies combine the best of snickerdoodles and caramel apples: a soft, spiced dough rolled in sugar and finished with a sweet caramel center. Below you’ll find an easy-to-follow caramel cookie recipe and tips for making them perfectly every time.
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Step By Step Instructions
- Prepare the cookie dough. It’s similar to a sugar cookie or snickerdoodle dough; your mixer will handle most of the work.
- Form the dough into tablespoon-sized balls, then roll each ball in an apple pie spice–sugar mixture, just like you would for snickerdoodles.
- Press an indentation into each dough ball using the end of a spatula or your finger.
- Chill the shaped cookies for at least 2 hours to help them keep their shape while baking.
- Bake the cookies. As soon as they come out of the oven, spoon caramel into each indentation and return them to the oven briefly to set the caramel.
- Let the cookies cool completely, then enjoy.
What is Apple Pie Spice:
- Apple pie spice is a warm, sweet blend of spices that evokes classic apple pie flavors.
- If your grocery store carries it, you can use a store-bought blend.
- If you can’t find it, make a simple mix of ground cinnamon, nutmeg, and cardamom—see the Notes section for the ratio.
These Caramel Apple Thumbprint Cookies are ideal for the shift into fall. They feature apple-pie spices—cinnamon, nutmeg, and cardamom—are rolled in spiced sugar like your favorite snickerdoodles, and are finished with a sweet caramel filling for a truly seasonal treat.
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Recipe
Caramel Apple Thumbprint Cookies
Soft, spiced cookies rolled in cinnamon-scented sugar and filled with caramel make these thumbprints a fall favorite. Simple to prepare and easy to enjoy.
- Author: Kathleen
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 170 minutes (includes chilling)
- Yield: 36 cookies
- Category: Dessert
- Method: Oven
- Cuisine: Cookies
Ingredients
Dough
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons apple pie spice (*)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, softened to room temperature
- ¾ cup white granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
Caramel and Sugar Topping
- ⅓ cup white granulated sugar
- ½ teaspoon apple pie spice
- Caramel topping in a jar (about ½ cup) or homemade caramel
Instructions
- Make the cinnamon-sugar topping by mixing ⅓ cup sugar with ½ teaspoon apple pie spice. Set aside.
- Whisk together flour, apple pie spice, baking powder, and salt in a medium bowl. Set aside.
- In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, cream the butter and sugar on medium speed for about 2 minutes until smooth and creamy. Add the egg and vanilla, then beat on high until light and fluffy. Scrape down the bowl as needed.
- Slowly add the dry ingredients to the butter mixture and mix until just combined.
- Roll the dough into 1-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture.
- Place dough balls on a parchment-lined baking sheet. Use the end of a spatula to make an indent in each cookie. Chill the shaped cookies for at least 2 hours or up to 3 days.
- When ready to bake, preheat the oven to 350°F. Arrange chilled cookies about 2 inches apart on a parchment- or silicone-lined baking sheet.
- Bake for 12–14 minutes. The cookies should be just set when gently pressed. Remove from the oven and spoon about ½ teaspoon of caramel into each indentation. If the indents have puffed up, gently remake them with the spatula end. Return the caramel-filled cookies to the oven for 1–2 minutes to lightly set the caramel.
- Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in the refrigerator for up to one week; chilling helps keep the caramel firm. If stacking, separate layers with wax or parchment paper to prevent sticking.
Notes
*Apple Pie Spice: If you can’t find a pre-made blend, mix your own:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cardamom
**Caramel Topping: You can use store-bought jarred caramel or make homemade caramel. You’ll need about ½ cup total to fill all cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 122
- Sugar: 10.9 g
- Sodium: 40.9 mg
- Fat: 5.3 g
- Carbohydrates: 17.7 g
- Fiber: 0.3 g
- Protein: 1.2 g
- Cholesterol: 18.7 mg