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Apple spice mix is there in the cabinet, waiting for fall and the ceremonious baking of the all-so-traditional apple pie. Yet this spice isn’t just for pie, as seen in this recipe for Caramel Apple Spice Thumbprints. These small cookies pack a punch of flavor. A tender and butter cookie is perfumed with apple spice both inside the dough and on the outside as well. Finally, a bit of caramel is poured into the center and bakes slightly to form a perfect taste fall.
The dough is similar to a classic sugar cookie dough, requiring the basics and jazzed up with autumnal flavors from the apple spice mixture.
Once the dough is made, it is portioned out into small tablespoon-sized portions. The rolled portions of cookie dough then take a trip into a bath of sugar and apple spice for a flavorful outer coating.
Using the round back end of a wooden spoon or a clean finger, press an indentation into the center of each ball, forming a well for the caramel sauce.
In order to keep the thumbprint shape, these cookies need to chill in the refrigerator for a minimum of two hours. After the dough is nice and chilled, pop them into a preheated oven and bake for twelve minutes. Pull the cookies out of the oven, pour in the caramel sauce, and bake for an additional two minutes.
Once these cookies are slightly cooled, go ahead and give them a taste!
The sugar-apple spice coating on the outside gives a slight crunch which is a perfect contrast to the tender and soft interior of the cookie.
The caramel in the center firms up but doesn’t harden completely, giving you the sensation of biting into a freshly dipped caramel apple.
These Caramel Apple Spice Cookies are the perfect bite-sized taste of the season. With an approachable and quick-to-make dough, they come together without any fuss!
Caramel Apple Spice Thumbprints
For the coating:
- 1/3 cup granulated sugar
- 1/2 teaspoon apple pie spice
For the cookies:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons apple pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup caramel sauce
To make the coating:
- In a small bowl, whisk together sugar and apple pie spice, set aside.
To make the cookies:
- In another bowl whisk together flour, apple pie spice, baking powder, and salt, set aside.
- In a different bowl beat butter and sugar until smooth, light, and fluffy, about 2 to 3 minutes on medium speed.
- Add in egg and vanilla, beating for another minute. Scrape the sides and bottom of the bowl as needed.
- Add the dry ingredients into the wet ingredients, mixing on a low speed until combined.
- Using a tablespoon, portion out the dough into balls, and coat each ball with the sugar-spice coating.
- Place balls onto a parchment-line baking sheet. Use your thumb or the round end of a spatula to put an indentation into the center of each ball of dough.
- Chill the cookie dough for a minimum of 2 to 3 hours. They can be refrigerated as raw dough for up to 4 days.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Divide the chilled cookies between the two baking sheets, making sure there is 2 to 3 inches of space between each cookie.
- Bake cookies for 12 minutes. Remove from oven and spoon in caramel sauce into the indentations. Bake for an additional 1 to 2 minutes.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to cool on a wire rack.
Recipe adapted from Sally's Baking Addiction.