Gingerbread Thumbprint Cookies with Salted Caramel
Serves: 24 cookies
Gingerbread cookies
  • 3 cups (375 g) all purpose flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • ¼ tsp ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ tsp salt
  • ¾ cup (165 g) unsalted butter, room temperature
  • 1 cup (200 g) light brown sugar
  • ½ cup (130 g) molasses
  • 1 large egg
  • ½ teaspoon vanilla extract
Salted caramel
  • 1 cup (200 g) sugar
  • ½ cup (115 g) heavy cream
  • 4 tablespoons (57 g) unsalted butter, room temperature
  • ½ teaspoon salt
for the cookies:
  1. Preheat oven to 350 degrees F. Line a couple of baking sheets with parchment paper or silicone baking mats.
  2. Combine flour, ginger, cinnamon, baking soda, nutmeg, allspice, and salt in a large bowl. Set aside.
  3. Place butter and brown sugar in bowl of stand mixer. Beat on medium speed with paddle attachment until light and fluffy.
  4. Add in molasses and beat until combined. Add in egg and vanilla and beat until combined.
  5. Add in flour mixture in three additions, beating on low speed just until combined.
  6. Form dough into 1 inch balls and place 2 inches apart on the prepared sheets. (If the dough is super soft and sticky you can place into the refrigerator for 10 minutes to firm it up a bit).
  7. Press down into the center of each ball to make an indentation. Bake for 8 to 10 minutes, until the edges of the cookies are firm and browned. Remove from oven and let cool on wire racks.
For the salted caramel:
  1. Combine sugar and ¼ cup water in a medium, heavy-bottomed saucepan. Bring to a boil over high heat.
  2. Meanwhile, bring the cream to a simmer in separate small saucepan, stirring to combine. Turn heat to low and keep warm.
  3. Continue cooking until sugar mixture is dark amber, about 6-8 minutes. Do not let the mixture burn!
  4. Remove from heat and add the cream slowly; mixture will bubble up furiously and settle down. Stir to combine. Add in butter and stir until melted and incorporated.
  5. Remove from heat and stir in the salt.
  6. Let cool to room temperature before using.
  7. Pour caramel into a glass measuring cup or other container with a pouring spout. Fill each of the thumbprint cookies with some caramel. They will set slightly.
Recipe by Dessert First at