Caramel Apricot Thumbprint Cookies
Indulge in the perfect balance of buttery, fruity, and gooey sweetness with these Caramel Apricot Thumbprint Cookies. Featuring a tender, melt-in-your-mouth base made with rich butter and a touch of brown sugar, these cookies are filled with vibrant apricot jam for a pop of fruity flavor and topped with a luscious caramel drizzle that adds decadent flair. Simple to make yet irresistibly elegant, they bake up golden in just 12 minutes, making them ideal for holiday trays, afternoon tea, or any occasion that calls for a sweet treat. Elevate their appearance with an optional dusting of powdered sugar, and prepare to impress your family and friends with every bite. Perfect for lovers of thumbprint cookies, caramel desserts, and apricot recipes!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 30 grams brown sugar
- 1 piece egg yolk
- 1 teaspoon pure vanilla extract
- 280 grams all-purpose flour
- 0.5 teaspoon salt
- 120 grams apricot jam
- 120 grams soft caramels
- 2 tablespoons heavy cream
- 10 grams powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg yolk and vanilla extract to the mixture, and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Roll the dough into 1-inch balls (about 20 grams each) and place them 2 inches apart on the prepared baking sheets.
Use your thumb or the back of a small spoon to create an indentation in the center of each dough ball.
Fill each indentation with about 1/2 teaspoon of apricot jam.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
While the cookies are cooling, prepare the caramel drizzle. In a small saucepan over low heat, melt the soft caramels with the heavy cream, stirring constantly until smooth. Alternatively, melt the caramels and cream in the microwave in 20-second intervals, stirring between each interval.
Drizzle the warm caramel sauce over the cooled cookies using a small spoon or a piping bag.
Optional: Lightly dust the cookies with powdered sugar for an elegant finish.
Allow the caramel to set for about 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 11.6 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 27 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
