Dulce De Leche Thumbprint Cookies

4.50 from 12 votes

Dulce De Leche Thumbprint Cookies

Soft, buttery, gorgeous-looking and decadently yummy Dulce De Leche thumbprint Cookies are here to brighten up your holiday season! It is a classic holiday treat to share with your guests and family, along with evening tea or coffee.

Prep: 10

Cook: 14

Rest time30

Total: 54

Course: Dessert

Cuisine: Egg-free, Vegetarian

Servings:

Calories: 109kcal

Author: Ruchi

Ingredients

DRY INGREDIENTS

2 cups All purpose flour
¼ cup Cornstarch
⅛ teaspoon Salt

WET INGREDIENTS

1 cup Butter soften to room temperature
½ cup + 1 tablespoon Fine Sugar
1½ teaspoons Vanilla essence

TOPPING

½ cup Dulce De Leche

US Customary - Metric

Instructions

Combine sugar and soften butter in a mixing bowl.
Tip — Soften butter is essential for the structure of thumbprint cookies.
On medium speed, cream butter and sugar in a stand mixer 9fitted with the paddle attachment) until they are light in color and fluffy. While the creaming is in process, add vanilla essence.
Tip — The fat from the butter will lend a light yet crisp texture to our cookies without the addition of baking soda or powder.
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.
Tip — You want the cookie texture to be light and crisp, therefore, do not over-mix the dough.
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.
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 the back of a spoon or a tart tamper to make an indent in each thumbprint cookie. Gently press the center of the cookie down to make an indentation.
Place the cookies at least 1½ 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. Make sure not to overbake the cookies.
Tip — These cookies are tender when they come fresh out of the oven, so let them cool on the baking sheet for 5 -7 minutes before transferring them to a wire rack to cool completely.
Spoon the Dulce De Leche topping into a pastry bag. Use scissors to snip a small corner off the pastry bag at the end. Fill each cookie indent with about ½ teaspoon of topping. Serve and enjoy!!

Notes

Frequently Asked Questions

Can I store these dulce de Leche cookies?

Yes, sure, you can. Once baked to perfection, cool the cookies perfectly, transfer them to an airtight container, and store them on the counter. You don’t have to refrigerate the cookies. They stay fresh for up to 5 days.

Since they are filled with a filling, I don’t recommend stacking the thumbprint cookies.

How do I keep my Thumbprint cookies from cracking?

To prevent your Thumbprint cookies from cracking, please consider the following -

Make sure the dough is soft, like modeling clay (after refrigeration).
Roll the balls tightly between your palms until they are smooth and completely free from cracks.
Now, using a teaspoon, slowly make an indent into the cookie. Make sure the indentation is slight and not hard-pressed.
If you see the dough starting to crack, you can pinch the dough back together successfully!

Can I freeze these Thumbprint cookies?

Yes, you certainly can. Place the baked and cooled cookies in a single layer between the parchment paper in an air-tight container or resealable plastic bag and store for up to 3 months. Defrost it at room temperature before eating.

Can I freeze the dough?

Yes, you can freeze the dough for up to 3 months by tightly sealing it into a freezer bag. When ready to bake, take the dough out of the freezer, thaw it thoroughly and then bake it into delicious cookies.

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