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To make these dulce de leche thumbprint cookies, you will need: - 1/2 cup unsalted butter, softened to room temperature - 1/2 cup granulated sugar - 1/4 cup packed dark brown sugar - 1 large egg yolk - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1/2 cup dulce de leche, for filling - 1/4 cup chopped toasted pecans (optional, for garnish) If you have allergies, here are some easy swaps: - Butter: Use coconut oil or a dairy-free butter. - Egg: Substitute with 1/4 cup applesauce or a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water). - Flour: Use a gluten-free all-purpose flour blend. - Nuts: Omit pecans if you have a nut allergy or use sunflower seeds. Garnishes can make these cookies even better. Here are some ideas: - Chopped toasted pecans: For a nice crunch. - Drizzle of chocolate: Melted chocolate adds a sweet touch. - Powdered sugar: A light dusting gives a nice finish. - Sea salt flakes: A sprinkle can enhance the sweet flavor. These ingredients and substitutions help create the perfect dulce de leche thumbprint cookies. Enjoy the process and feel free to personalize! {{ingredient_image_2}} Start by gathering all your ingredients. Here’s what you need: - 1/2 cup unsalted butter, softened to room temperature - 1/2 cup granulated sugar - 1/4 cup packed dark brown sugar - 1 large egg yolk - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1/2 cup dulce de leche, for filling - 1/4 cup chopped toasted pecans (optional, for garnish) Make sure your butter is soft. This helps it mix well with the sugars. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will keep your cookies from sticking. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together. Use an electric mixer for about 2-3 minutes until the mix is light and fluffy. Next, add the egg yolk and vanilla extract. Mix again until everything is smooth. In another bowl, sift together the flour, baking powder, and salt. This step helps your cookies rise and keep a nice texture. Slowly add this dry mix to the wet ingredients. Mix on low speed until the dough forms. Be careful not to overmix; this can make your cookies tough. Now, use a tablespoon to scoop out the dough. Roll each scoop into a ball about 1 inch in diameter. Place the balls on the prepared baking sheet, leaving about 2 inches between each one. With your thumb or the back of a teaspoon, press down in the center of each ball. This creates the thumbprint that will hold the dulce de leche. Fill each thumbprint with about a teaspoon of dulce de leche. Let it mound a little for a nice look. If you want, sprinkle chopped toasted pecans around the edges for added crunch. Bake your cookies in the preheated oven for 12–15 minutes. Keep an eye on them until the edges turn light golden brown. Once done, let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the sweet, creamy taste of these thumbprint cookies! To avoid overmixing the dough, mix slowly. Combine wet and dry ingredients on low speed. Stop mixing as soon as you see no flour. Overmixing can make cookies tough. You want a soft dough that holds together. To ensure even baking, place cookies on a lined sheet pan. Leave space between each cookie. This helps heat circulate. Rotate the baking sheet halfway through baking. This step helps all cookies bake evenly. Keep an eye on them for the perfect golden edges. For a beautiful presentation, arrange cookies on a nice plate. Dust them lightly with powdered sugar. This adds a touch of elegance. For extra flair, serve with whipped cream. Guests can dip their cookies for a fun twist! Pro Tips Chill the Dough: Refrigerate the dough for 30 minutes before baking to help the cookies hold their shape and prevent spreading too much. Fresh Dulce de Leche: If possible, use homemade dulce de leche for a richer flavor; it’s easier than you think and elevates the cookies significantly. Variety of Fillings: Experiment with different fillings like raspberry jam or chocolate ganache for a fun twist on the classic thumbprint cookie. Even Baking: Bake in batches and ensure that your baking sheets are cool before adding a new batch of dough to prevent uneven baking. {{image_4}} You can switch up the filling for these cookies. Instead of dulce de leche, try using chocolate ganache or fruit jam. Chocolate ganache is rich and smooth. To make it, just melt chocolate with cream. This gives a tasty twist. Jam adds fruitiness. Choose your favorite jam, like raspberry or apricot. The options are endless, and each filling brings a unique flavor. Want to add some crunch? Use different nuts for garnish. Chopped walnuts or almonds work great. You can even skip the nuts if you prefer a nut-free version. Just remember, the nuts add a nice texture and flavor. They pair well with the sweetness of the filling. Experiment with what you have on hand! You can make these cookies special for holidays. For Christmas, add some peppermint extract to the dough. Top with crushed candy canes. For fall, try pumpkin spice in the dough and add a cream cheese filling. These seasonal twists can make your cookies festive and fun. It’s a great way to enjoy them all year round! To keep your dulce de leche thumbprint cookies fresh, store them in an airtight container. This will help keep them soft and moist. Place parchment paper between layers if stacking them. This simple step prevents sticking. Store them at room temperature for up to five days. You can freeze these cookies for future treats. Start by placing the cooled cookies on a baking sheet in a single layer. Freeze them for about an hour until firm. Then, transfer them to a freezer bag or container. They will stay fresh for about three months. When you're ready to eat, let them thaw at room temperature. To maintain the best taste, keep cookies away from heat or sunlight. A cool, dry place is ideal. You can also add a slice of bread in the container. This helps keep the cookies soft by absorbing excess moisture. Enjoy your cookies whenever you want! Yes, you can use homemade dulce de leche. In fact, it often tastes richer than store-bought. To make it, simmer sweetened condensed milk for about 1-2 hours. Stir it often to avoid burning. Let it cool before using it in your cookies. This personal touch makes the cookies even special. To freeze dulce de leche thumbprint cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour, until firm. After that, transfer them to an airtight container or a freezer bag. They can last up to three months. When you're ready to enjoy them, just thaw at room temperature. Yes, you can make these cookies gluten-free. Simply substitute all-purpose flour with a gluten-free blend. Many blends work well, so choose one that you like. Just make sure it has xanthan gum to help with texture. Enjoy your delicious cookies without the gluten! You now have all the tools to make delicious thumbprint cookies. We covered ingredients, including substitutes for allergens and garnishes to enhance flavor. The step-by-step guide ensures you can prep, mix, and bake like a pro. I shared tips to avoid overmixing and the best ways to present your cookies. You also learned about variations and how to store them. I hope you feel confident to try this recipe. Enjoy baking and sharing your tasty treats!

Dulce de Leche Thumbprint Cookies

Delicious cookies filled with creamy dulce de leche and topped with toasted pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup dulce de leche, for filling
  • 1/4 cup chopped toasted pecans (optional, for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, about 2-3 minutes.
  • Add the egg yolk and vanilla extract to the butter-sugar mixture. Mix on medium speed until fully incorporated and smooth.
  • In another bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until the dough comes together—take care not to overmix.
  • Using a tablespoon measure, scoop out portions of the dough and roll them into uniform balls about 1 inch in diameter. Arrange them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
  • With your thumb or the back of a teaspoon, gently press down in the center of each dough ball to create a classic thumbprint indentation.
  • Carefully fill each thumbprint with a generous teaspoon of dulce de leche, allowing it to mound slightly. If you like, you can sprinkle chopped toasted pecans around the edges of the cookies to add a delightful crunch and nutty flavor.
  • Bake in the preheated oven for 12–15 minutes, or until the edges begin to turn a light golden brown. Keep an eye on them to avoid overbaking!
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

To elevate the presentation, arrange the cookies on a decorative serving plate and dust them lightly with powdered sugar for a beautiful finish. For an indulgent treat, serve these cookies with a side of fluffy whipped cream for dipping!
Keyword cookies, dessert, dulce de leche