1. Can I use store-bought caramel instead of homemade?

Absolutely! Just make sure it’s thick enough to stay in place once the cookies bake. Avoid caramel sauces meant for drizzling—they’re usually too runny.

2. What if I don’t have apple pie spice?

No problem. You can easily make your own blend by mixing 4 tsp cinnamon, 2 tsp nutmeg, and 1 tsp cardamom. This homemade mix works beautifully in Caramel Apple Spice Thumbprints .

3. Why did my thumbprint indent disappear while baking?

It’s likely the dough wasn’t chilled long enough. Always chill for at least 2 hours, and if the indent puffs up during baking, gently press it again before adding the caramel.

4. How long do these cookies stay fresh?

Stored in an airtight container at room temperature, Caramel Apple Spice Thumbprints stay fresh for up to 3 days. You can also refrigerate for 1 week or freeze for up to 3 months.

5. Can I freeze the dough or baked cookies?

Yes! Shape and chill the dough, then freeze on a baking sheet before transferring to a zip-top bag. Baked cookies also freeze well—just thaw overnight before serving.

6. Can I make these gluten-free?

Yes, just use a 1:1 gluten-free flour blend with xanthan gum. Chill the dough slightly longer to help it firm up and hold shape.

7. What’s the best caramel to use for the filling?

A homemade caramel made with reduced salt is ideal for this recipe. But you can also use jarred caramel—just make sure it’s spoonable, not pourable.

8. Can I double the recipe?

Absolutely. This recipe scales easily. Just be sure to chill all shaped dough before baking and allow a bit more baking time if using multiple trays.

9. How do I prevent the cookies from cracking when I press the indent?

Roll the dough balls tightly and press gently but firmly. If cracks appear, simply smooth them out with your fingers before baking.

10. Can I use a different filling besides caramel?

Yes! Try apple butter, pumpkin butter, or even nut butters like almond or cashew. Each version brings a new flavor twist to Caramel Apple Spice Thumbprints .

Caramel Apple Spice Thumbprints: 7 Irresistible Reasons to Bake Them Now

Description

These Caramel Apple Spice Thumbprints are the perfect fall cookie—soft, chewy, and warmly spiced, with a gooey caramel center. Inspired by snickerdoodles and apple pie, this festive recipe is easy to make and perfect for holiday trays or cozy baking days.

Ingredients

Scale

Topping

1/3 cup (67g) granulated sugar
1/2 teaspoon apple pie spice

Cookie Dough

2 1/2 cups (313g) all-purpose flour
1 1/2 teaspoons apple pie spice
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (226g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract

Filling

Homemade caramel sauce (or thick jarred caramel)

Cook Mode Prevent your screen from going dark

Instructions

Mix the topping ingredients (sugar + spice) in a small bowl. Set aside.
Whisk together flour, apple pie spice, baking powder, and salt.
Cream butter and sugar until smooth. Add egg and vanilla; beat to combine.
Gradually mix in dry ingredients until a dough forms.
Roll dough into 1-inch balls, coat in spiced sugar, and place on lined baking sheets.
Press an indent into each cookie using your thumb or a utensil.
Chill shaped cookies for 2–3 hours (or up to 4 days).
Preheat oven to 350°F (180°C).
Bake cookies for 12 minutes, then remove and spoon 1/2 tsp caramel into each indentation.
Bake for 1–2 more minutes.
Cool on sheets for 5 minutes, then transfer to wire rack. Caramel will set in 2–3 hours.

Notes

Make your own apple pie spice: 4 tsp cinnamon, 2 tsp nutmeg, 1 tsp cardamom.

Use thick caramel to avoid spillage.

Cookies freeze well up to 3 months.

Chill dough to avoid spreading and maintain the thumbprint shape.

Prep Time: 30 minutes (plus 2 hours chill time)
Cook Time: 15 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 155
Sugar: 11g
Sodium: 60mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 25mg