Salted Dulce de Leche Thumbprint Cookies
Buttery shortbread cookies topped with salted dulce de leche, these Salted Dulce de Leche Thumbprint Cookies are not only easy to make, but they're also melt-in-your-mouth good! Perfect for holiday gifts and cookie swaps!
Servings 34
Ingredients
- 1 ¼ cups (282 g) unsalted butter, softened, divided
- ¾ cup (150 g) light brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 ¼ cups (292 g) all-purpose flour, sifted
- ¼ teaspoon salt
- ½ cup (160 g) dulce de Leche
- Flaked sea salt
Instructions
- Heat ¾ cup (170 g) of the butter in a small saucepan over medium heat. As the butter melts, swirl the pan frequently. Cook for about 3 minutes or until the butter turns a light amber color and has a nutty aroma. Watch it closely, it can go from brown to burnt rather quickly.
- Remove from heat, transfer to a heatproof bowl, leaving the darker brown bits behind. Place the bowl in the refrigerator for 10-15 minutes, stirring occasionally until it has started to solidify.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, set aside.
- Add the brown butter to a 1-cup measuring cup and top it off with enough of the remaining softened butter to equal 1 cup (226 g).
- Add the butter and brown sugar to a large mixing bowl, beat with an electric mixer on medium speed until smooth and creamy, about 3 minutes
- Beat in the egg yolks and vanilla. Sift in the flour and salt then mix just until blended. Scrape down the sides and bottom of the bowl as needed.
- Shape the dough into 1 tablespoon size balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes or until the bottom edges are lightly browned. Remove from oven and immediately press a slight indention in the center of each cookie. A 1-teaspoon measuring spoon works best for this.
- Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Using a piping bag or ziptop bag with the corner cut off, pipe dulce de leche into the cavities of each cookie. Sprinkle the tops with flaked sea salt.
Notes
- Butter: 3/4 cup will be cooked until brown but this process will reduce the amount of butter. Once the browned butter cools, you need to add enough softened butter to the brown butter to equal 1 cup (226 g).
- Dulce de leche: You can use storebought or make dulce de leche at home.
- Store the cookies in an airtight container layered with parchment paper at room temperature for up to 3 days. Or in the refrigerator for up to 6 days.
- The cookies will keep for up to 2 months stored in the freezer. Thaw in the refrigerator overnight.
- The cookie dough will keep for up to 2 months in the freezer. Thaw in the refrigerator overnight.