Sea Salt Dulce De Leche Thumbprint Cookies
These Sea Salt Dulce De Leche Thumbprint cookies make for an impressive holiday dessert spread with minimal effort. The flaky shortbread cookie balances wonderfully with the rich dulce de leche for a fail-proof dessert that’s a total crowd-pleaser.
Tasty Team
98% would make again
Total Time
45 minutes
45 min
Prep Time
5 minutes
5 min
Cook Time
15 minutes
15 min
Total Time
45 minutes
45 min
Prep Time
5 minutes
5 min
Cook Time
15 minutes
15 min
Ingredients
for 24 cookies
- 2 sticks unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 2.5 cups all-purpose flour
- 1 14-ounce can dulce de leche
- coarse sea salt, for sprinkling on top
Nutrition Info
- Calories 130
- Fat 1g
- Carbs 25g
- Fiber 0g
- Sugar 13g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
- Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium low speed until light and fluffy, about 3 minutes.
- Add the egg yolks and vanilla, and mix until well combined, about 1 minute.
- Sift in the flour and salt, and mix until just combined. The dough should be crumbly but still hold together.
- Roll the dough into 2-tablespoon-sized balls, and place them on the prepared baking sheet spaced 3-4 inches apart.
- Using the back of a teaspoon, make a deep indentation in each of the cookies, pressing together any parts that crack.
- Bake for 11-15 minutes, until just beginning to turn golden at the edges. Then let cool completely, about 15 minutes.
- Use a piping bag or Ziploc with a hole cut out in the corner to pipe the dulce de leche into the crater of each cookie, then garnish with coarse sea salt.
- Enjoy!
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