Brighten up the holiday season with these Dulce De Leche Thumbprint Cookies. These cookies are made with a simple sugar cookie dough, indented, baked, and then filled with Dulce De Leche spread. Decadently delicious, addictive, and almost too beautiful to eat!
Spread it on your holiday cookie tray, and these eye-catching treats make quite a statement.
Do you love a shortbread kind-of cookies that are light and melt-in-your-mouth delicious? If so, let me introduce you to my new favorite fixation – Dulce De Leche Thumbprint Cookies!
They are buttery, soft chewy in the center with somewhat crisp and crumbly edges. It’s everything you want in a cookie, plus they’re super easy to make and extremely versatile. The filling in the center adds an extra layer of flavor that makes these cookies even more irresistible.
What are Thumbprint Cookies?
Thumbprint cookies get their name because of the indent made in the cookie’s center with your thumb. Actually, you don’t have to use your thumb to make an indent; you can use a tart tamper, the back of a spoon, or the end of the rolling pin to make an indent.
And Dulce de Leche is a South American confection that means sweet milk. It’s a dessert prepared by caramelizing sugar in milk. Dulce de Leche’s foundation dates back to 1829, and it originated in Argentina.
It’s pronounced as – Dool-seh-deh-Leh-Cheh.
What makes up these Dulce de Leche Thumbprint Cookies?
These thumbprint cookies come together with pantry staple ingredients such as –
» All-purpose flour + Cornstarch – this combination creates rich and tender cookies.
» Butter – a must-have ingredient that lends a rich and buttery flavor to the cookies.
» Sugar – to sweeten these cookies.
» Vanilla essence – it adds a caramelly richness and warm flavors.
» Salt – sharpens the overall flavor.
» Dulce De Leche spread – to fill up the indent in our cookies. I have packed these thumbprint cookies with Dulce-de-Leche, but choose your favorite flavor of jam, custard, or spread to fill the cookies.
Please scroll to the bottom of the page for the printable recipe card with a full ingredients quantity and detailed instructions.
How to make Dulce De Leche Thumbprint Cookies?
These Dulce De Leche Thumbprint Cookies is a pretty straightforward recipe and requires no fancy equipment.
Measure the flour correctly – Spoon the flour into the measuring cup. Use a flat straight edge knife to level off the extra flour.
Cream butter and sugar – On medium speed, cream butter and sugar in a stand mixer until they are light in color and fluffy. While the butter+sugar is creaming, add in almond extract.
Add dry ingredients – Lower the speed setting to low and slowly spoon the flour, cornstarch, and salt into the butter+sugar mixture. Mix until it forms a soft dough. Do not over-mix.
Chill – Transfer the cookie dough to a bowl. Cover with plastic wrap and refrigerate it for 20-30 minutes.
Preheat the oven – Once the cookie dough is chilled and firmed, preheat the oven to 350°F (180°C). Grease a baking sheet or line it with parchment paper. Set aside.
Shape the cookies – Form walnut-sized balls from the cookie dough. Roll the dough into perfect balls with no visible creases or joins. Set it on the baking sheet.
Make an indent – Use your thumb or the end of a spoon to make an indent in the thumbprint cookies.
Gently press the center of the cookie down to make an indentation. Place the cookies at least 1.5 inches apart on the greased baking sheet.
Bake – Bake the cookies in the preheated oven for 12-14 minutes or until lightly browned at the edges. Do not overtake them.
Let it cool – Allow the thumbprint cookies to cool on the baking sheet for 5-10 minutes. Once cooled, transfer them to a wire rack.
PROTIP- The cookies are still soft at this point; therefore, transfer them carefully onto a wire rack.
Fill all the cookies with the spread, and enjoy!
Tips for THE perfect Dulce de Leche Thumbprint Cookies
» Use soften butter – Remove the butter from the fridge and set it on the counter until it’s soft and at room temperature. This recipe works with butter ONLY. Margarine or oil will not work here.
» After the dough is mixed, it should feel extra buttery when pressed in between the hands. That’s the right buttery texture we are looking for. With the amount of butter in the recipe, the dough should not feel crumbly at all, but if it’s still difficult to bind, add just a little bit of soft butter to the mixture to bring it all together.
» Feel free to substitute vanilla essence with almond extract.
» Chill the dough – Cookie dough that is chilled before baking will retain its shape much better, and the butter will not melt as soon as the cookies hit the oven. Therefore, chill the dough until firm. The longer, the better.
» Roll the thumbprint cookie dough in between your hands until it forms a smooth round ball with no visible creases or joins. The warmth of your hands will soften the butter slightly, resulting in crack-free and smooth cookie balls.
» I prefer to make the indents in my cookies with the end of a spatula for even indentations. Sometimes with the thumb imprints, I end up with distorted shaped cookies.
» To prevent spreading, make sure you place the cookies onto a cool cookie sheet (one at room temperature). If placed on a warm cookie sheet, the cookies’ butter will start to melt before baking.
» I have added the filling after I have baked the cookies. But you can add the spread of your choice to the unbaked cookies and bake the thumbprint cookies as directed.
LET ME KNOW WHAT YOU THINK!
These Dulce De Leche Thumbprint Cookies tastes just like the store-bought ones. Do give these lip-smacking cookies a try, and I am sure it will satisfy all your sweet cravings.
Should you make these cookies, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
Dulce De Leche Thumbprint Cookies
- 1 cup Butter soften butter
- ½ cup + 1 tablespoon Fine Sugar
- 1½ teaspoons Vanilla essence
- ½ cup Dulce De Leche
- Combine sugar and soften butter in a mixing bowl.
- On medium speed, cream butter and sugar in a stand mixer until they are light in color and fluffy. While the butter+sugar is creaming, add in vanilla essence.
- Lower the speed setting to low and slowly spoon the flour, cornstarch, and salt into the butter+sugar mixture. Mix until it forms a soft dough. Do not over-mix.
- Transfer the cookie dough to a bowl. Cover with plastic wrap and refrigerate it for 20-30 minutes.
- Once the cookie dough is chilled and firmed, preheat the oven to 350°F (180°C). Grease a baking sheet or line it with parchment paper. Set aside.
- Form walnut-sized balls from the cookie dough. Roll the dough into perfect balls with no visible creases or joins. Set it on the baking sheet.
- Use your thumb or the end of a spoon to make an indent in the thumbprint cookies. Gently press the center of the cookie down to make an indentation.
- Place the cookies at least 1.5 inches apart on the greased baking sheet.
- Bake the cookies in the preheated oven for 12-14 minutes or until lightly browned at the edges. Do not overtake them.
- Spoon the topping into a pastry bag. Cut open the pastry bag at the end and fill each cookie indent with the topping. Serve and enjoy!!
- can be made ahead of time and
- makes a pretty festive season treat.