Dulce de Leche Shortbread Thumbprint Cookies
These Dulce de Leche Shortbread Thumbprint Cookies are melt-in-your-mouth delights, perfect for any occasion!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour (280g)
- 1/2 teaspoon kosher salt
- 6 ounces dulce de leche
Instructions
- Cream the butter and sugar together in a mixing bowl using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg yolk and vanilla extract, and mix well until fully combined.
- In a separate bowl, whisk together flour and salt, then gradually add to the wet mixture, mixing on low speed until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Portion out the dough using a cookie scoop and roll into 1-inch balls. Place on prepared baking sheets.
- Press down in the center of each dough ball to create an indentation.
- Fill each thumbprint with about 1 teaspoon of dulce de leche.
- Bake for 15-18 minutes or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheets
- Cookie Scoop
- Thumbprint tool
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze unbaked dough balls for up to 3 months; bake from frozen.
- Use parchment paper between layers of baked cookies to prevent sticking.