Caramel Filled Gingerbread Thumbprint Cookies

Sarah’s Kitchen
by Sarah’s Kitchen
22 cookies
29 min

Gingerbread and caramel are honestly such an underrated combo! They are perfect for each other and perfect for this season. One of my favorite baked goods to make using this flavor profile have to be thumbprint cookies aka cute little cookies with a little hole in the middle for filling. These cookies are chewy and oh so yummy! The spices in the cookie matched with the sweetness of the caramel is unbelievable!! It's truly one of the best treats to have this winter, or for new year's eve ;) Hope you have a wonderful rest of the year and happy baking friends!


If you'd like to make your own homemade caramel for this recipe, make sure to check out my blog for the full recipe here!

Caramel Filled Gingerbread Thumbprint Cookies
Recipe details
  • 22  cookies
  • Prep time: 15 Minutes Cook time: 14 Minutes Total time: 29 min
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Ingredients
  • 8 tbsp butter, softened
  • 2 cups all-purpose flour
  • 1/4 cup molasses
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • A pinch of black pepper
  • 1/4 tsp ground cloves
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup caramel (or dulce de leche)
  • Granulated sugar, for rolling the cookie balls in
Instructions
In a large bowl, beat the butter and sugar until fluffy. Add the egg, molasses, vanilla extract and beat again until completely incorporated.
In a medium bowl, sift in the flour, baking soda, ginger, black pepper, cloves, cinnamon, nutmeg, and salt. Add in the flour mixture into the creamed butter mixture in 1/3 cup increments (Mix well before adding the next). It will begin to form a cookie dough. Cover the bowl with cling wrap and refrigerate for 30 mins- 1 hour.
Remove the dough from the refrigerator and measure 1 tbsp. of cookie dough. Roll it using your hands to form a small ball. Toss it around in granulated sugar and place it on a cookie sheet. Repeat until all the dough is used up (Make sure the balls are 3 inches apart from each other).
Using your thumb or a small cookie scoop, press onto the cookie balls halfway down, do not go any lower than that!! Refrigerate the dough for 25 minutes. Bake for 9-14 minutes at 350 degrees F.
At around halfway through baking time, use a cookie scoop and press down on the "thumbprints" of the cookies, that way they will maintain their shape when they are done baking. Allow the cookies to cool completely and fill the "thumbprint" with caramel.
Tips
  • Make sure to take out the cookies before you think they're done, meaning when they are still slightly soft. Keep in mind that these cookies bake even after they are taken out of the oven (they continue to bake as they cool).
  • Use thick caramel to prevent the filling from spilling too much out of the cookie!
Sarah’s Kitchen
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Comments
  • Crumly Crumly on Jan 03, 2021

    I have caramel cups for dipping apple slices in, do you think this caramel would be thick enough?
    • Sarah’s Kitchen Sarah’s Kitchen on Jan 04, 2021

      I'm not entirely sure as I have not used caramel specific to dipping apples for this recipe. From what I do know, caramel for apples is usually thick so it could most likely work. If you do try it, let me know how it goes!
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