Caramel Apple Thumbprint Cookies
These Caramel Apple Thumbprint Cookies are perfect for fall baking. They’re like the perfect combination of snickerdoodles and caramel apples. A soft dough, rolled in spiced sugar, and filled with caramel. Recipe at
Servings Prep Time
36cookies 35minutes
Cook Time Passive Time
15minutes 2hours
Servings Prep Time
36cookies 35minutes
Cook Time Passive Time
15minutes 2hours
  • 2 1/2cups all purpose flour
  • 1 1/2teaspoons apple pie spice*
  • 1teaspoon baking powder
  • 1/4teaspoon kosher salt
  • 1cup unsalted buttersoftened to room temperature
  • 3/4cup white granulated sugar
  • 1 eggroom temperature
  • 1teaspoon vanilla extract
Caramel and Sugar Topping
  • 1/3cup white granulated sugar
  • 1/2teaspoon apple pie spice
  • caramel topping in a jar*
  1. In a small bowl, make the cinnamon sugar topping. Mix the 1/3 cup of sugar and the 1/2 teaspoon of apple pie spice. Set aside.
  2. In a medium bowl, whisk together the flour, apple pie spice, baking powder, and salt. Set Aside.
  3. In your stand mixer with the paddle attachment or large bowl with a hand mixer. Cream the butter and sugar on medium speed for about 2 minutes until it is smooth and creamy. Add the egg and vanilla and beat on high speed until light and fluffy. Scrape down the sides of the bowl halfway through.
  4. Add the flour to the dough and mix slowly until combined.
  5. Roll dough into balls – about 1 tablespoon of dough each. Roll the dough balls in the sugar apple pie spice mixture.
  6. Place dough balls on a parchment lined baking sheet. Use the end of a spatula to make an indent into each cookie. Chill the cookie balls for at least 2 hours and up to 3 days.
  7. When ready to bake, preheat the oven to 350°F. Place chilled cookies on a parchment paper lined or silicone baking mat lined baking sheet. Place cookies about 2 inches apart.
  8. Bake cookies for 12-14 minutes. The cookies will be just set if you gently poke one. Remove from oven and spoon about 1/2 teaspoon of caramel into each indentation. If while baking, the indentations have puffed up you can use the end of the spatula to remake the indent. Place caramel filled cookies back in the oven and bake for 1-2 minutes until lightly golden.
  9. Allow cookies to cool on the sheets for 5 minutes then move to a wire rack to cool completely.
  10. Store cookies in the refrigerator for up to one week. Storing in the fridge helps keep the caramel set. If stacking, stack between layers of wax or parchment paper to avoid the caramel sticking.
Recipe Notes

*Apple Pie Spice: Many grocery stores sell an Apple Pie Spice blend, but if yours doesn’t, you can easily make it yourself!

Mix together:

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cardamom


**Caramel Topping: You can make your own if you’d like, I used store-bought in a jar. You’ll need about 1/2 cup to fill all the cookies. I used this Hershey’s Caramel Topping