Gingerbread Thumbprint Cookies
Soft and crumbly gingerbread spiced cookies with salted caramel in the middle
Ingredients
Salted Caramel
- 75 g granulated sugar
- 30 g unsalted butter, room temperature
- 75 g heavy cream or whipping cream, room temperature
- ¼ teaspoon salt
Cookies
- 260 g all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 230 g unsalted butter, room temperature
- 140 g powdered sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 50 g granulated sugar, for rolling
Instructions
Salted Caramel
- Melt sugar: In a small saucepan, add the granulated sugar. Heat on medium heat until the sugar has completely melted and turned an amber colour.
- Cook: Stir in the butter until melted. Add the heavy cream and stir until combined. The mixture will start bubbling up. Let it come to a boil for 3-4 minutes or until the caramel coats the back of a spoon. It will continue to thicken as it cools. Transfer the caramel to a small bowl to cool completely before using. You can pop it in the fridge to speed up the cooling process.
Cookies
- Prep: Line a baking sheet with parchment paper and set aside.
- Flour mixture: In a small mixing bowl, stir together the flour, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
- Butter mixture: In a large mixing bowl, add the softened butter. Use an electric hand mixer to beat the butter until very creamy and slightly lighter in colour. Add the powdered sugar and beat until fluffy. Scrape down the bowl with a spatula and add the egg and vanilla extract and mix on low speed until combined.
- Combine: Add the flour mixture to the butter mixture. Mix on low speed until the dough comes together.
- Scoop dough: Use a 1-tablespoon cookie scoop to scoop the cookie dough. Release them onto your lined baking sheet, leaving about 1.5" in between each one to account for spreading. Chill the entire baking sheet in the fridge for about 15 minutes to allow the dough to firm up and become less sticky.
- Prep: Preheat the oven to 350°F. Fill a small bowl with granulated sugar.
- Roll dough: Roll each cookie dough ball in between your hands until they become perfectly round. Roll them in sugar until coated on all sides and then replace them onto the baking sheet.
- Bake: Bake cookies for about 8-9 minutes. Immediately after taking them out of the oven, press the back of a tablespoon into the middle of each cookie to create an indentation.
- Cool: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
- Fill with caramel: Add about ½-1 teaspoon of salted caramel into the indent of each cookie. Be careful not to overfill them or the caramel will overflow.
Nutrition
Calories: 123kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 55mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 231IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.4mg
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