Ingredients:

  • 1/3 cup (67g) granulated sugar
  • 1/2 teaspoon apple pie spice
  • 2 and 1/2 cups (313g) all-purpose flour, spooned & leveled
  • 1 and 1/2 teaspoons apple pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature (16 Tbsp)
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • Homemade Caramel

Instructions:

  1. Prepare the Topping: Combine sugar and apple pie spice in a small bowl. Set aside.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together flour, apple pie spice, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until light and fluffy.
  4. Add Egg and Vanilla: Beat in egg and vanilla extract until well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Shape and Coat Cookies: Roll dough into 1-inch balls. Roll each ball in the apple pie spice/sugar mixture. Place on a lined baking sheet.
  7. Create Thumbprints: Use your thumb or the back of a spoon to make an indent in the center of each cookie. Repair any cracks that form.
  8. Chill the Cookies: Cover and chill the shaped cookies in the refrigerator for at least 2-3 hours, and up to 4 days.
  9. Preheat Oven: Preheat oven to 350°F (180°C).
  10. Bake First Round: Bake cookies for 12 minutes.
  11. Add Caramel: Remove from oven and spoon approximately 1/2 teaspoon of caramel into each thumbprint. Gently reshape indents if needed.
  12. Bake Second Round: Return cookies to the oven and bake for an additional 1-2 minutes.
  13. Cool Completely: Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Caramel will set as it cools.