High altitude caramel thumbprint cookies, made with soft and chewy gingerbread spiced sugar cookies, rolled in crushed pecans and filled with sweet caramel. This holiday cookie is sweet and spicy, with a buttery, nutty crunch from the pecans, and a creamy caramel center.
You might also love these high altitude recipes for chocolate thumbprint cookies and raspberry jam thumbprint cookies.
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Why You’ll Love This Recipe
Perfect Holiday Flavors. What could be better for Thanksgiving and Christmas than warm spices, crunchy pecans, soft sugar cookies and gooey caramel?
No Mixer Needed. You don’t need a mixer to make the cookie dough, although it is a bit quicker and easier if you use a food processor. You can also make the dough by hand with a pastry cutter, if you don’t have a food processor.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Pecans. Usually I roll my thumbprint cookies in sugar before baking, but the nutty crunch of pecans is so good with these caramel thumbprint cookies.
- All-Purpose Flour. Gives the cookies structure and strength.
- Corn Starch. Tenderizes the cookie dough for a softer sugar cookie.
- Powdered Sugar. Adds sweetness, while the fine texture keeps the cookies soft and tender.
- Baking powder. This is the leavening agent that makes the sugar cookies fluffy.
- Salt. Balances the sweetness.
- Spices. Cinnamon, ginger, cloves, nutmeg and allspice add a classic gingerbread flavor.
- Unsalted Butter. Adds moisture and fat to the cookies for a flavorful, tender texture.
- Egg Yolks. Gives the cookies structure and strength. Using just the yolks, instead of the whole egg, not only makes the cookies more chewy and soft, but also prevents them from spreading too much as they bake.
- Molasses. Adds a rich depth of flavor to complement the spices.
- Vanilla Extract. Flavor.
- Caramel Sauce. You can choose any prepared or homemade caramel sauce to fill your cookies.
Instructions
Make the Cookie Dough
- In your food processor, pulse the pecans until very finely chopped. Scrape the chopped pecans into a bowl, and set aside.
- In your food processor, pulse together the flour, corn starch, powdered sugar, baking powder, salt and spices, until combined.
- With the processor running, drop the cold butter down the chute, one tablespoon at a time, until the mixture is moist and crumbly and there are no visible chunks of butter.
- Add the egg yolks, molasses and vanilla, and run the processor until the mixture comes together into a soft dough.
- Use a medium cookie scoop to scoop the dough into 20 equal portions.
- Roll each portion of dough into a smooth ball between your hands, then roll the dough balls in the crushed pecans. Press the bottom of a 1/2 tsp measuring spoon into each dough ball to indent the center.
- Cover and chill the unbaked cookies in the refrigerator for 1 hour, to help them maintain their shape as they bake.
Bake the Cookies
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a large baking sheet with a piece of nonstick baking paper or parchment paper.
- Place the chilled cookies 3 inches apart on the baking sheet. Bake for about 10-11 minutes, just until the edges are set, and the color is a pale golden brown. If the centers of the cookies puffed a little, immediately use a teaspoon to press the centers of the cookies down again, making a well that you’ll be filling with caramel. They may seem a little doughy and under-baked in the centers, but that’s how they should be, and they will set up as they cool. You don’t want to over-bake these cookies or they can get dry.
- Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool.
Fill with Caramel
- Spoon about 1/2 tsp caramel into each cookie, being careful not to over-fill the cookies.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How should I store caramel thumbprint cookies?
Store cookies in a single layer in an airtight container for up to 3 days.
Can these cookies be frozen?
If making the cookies in advance and freezing them for later, I recommend freezing them in an airtight container without the caramel. Fill with caramel after thawing out the cookies when you’re ready to serve them.
Will this recipe work without the pecans?
To make these cookies nut free, simply roll the dough balls in granulated sugar (or cinnamon-sugar) instead of the crushed pecans.
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High Altitude Gingerbread Pecan Caramel Thumbprint Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Medium Cookie Scoop with Release Lever (1 1/2 – 2 tbsp capacity)
- Food Processor or Pastry Cutter
Ingredients
- ⅔ cup pecans
- 2 ¼ cups all-purpose flour, fluffed, spooned and leveled
- 1 tbsp corn starch
- ¾ cup powdered sugar
- ½ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¾ cup cold unsalted butter, cut into tablespoons
- 2 large egg yolks (save the whites for another use)
- 1 tbsp molasses
- 1 ½ tsp vanilla extract
- ⅓ cup caramel sauce
Instructions
Make the Cookie Dough
- In your food processor, pulse the pecans until very finely chopped. Scrape the chopped pecans into a bowl, and set aside.
- In your food processor, pulse together the flour, corn starch, powdered sugar, baking powder, salt and spices, until combined.
- With the processor running, drop the cold butter down the chute, one tablespoon at a time, until the mixture is moist and crumbly and there are no visible chunks of butter.
- Add the egg yolks, molasses and vanilla, and run the processor until the mixture comes together into a soft dough.
- Use a medium cookie scoop to scoop the dough into 20 equal portions.
- Roll each portion of dough into a smooth ball between your hands, then roll the dough balls in the crushed pecans. Press the bottom of a 1/2 tsp measuring spoon into each dough ball to indent the center.
- Cover and chill the unbaked cookies in the refrigerator for 1 hour, to help them maintain their shape as they bake.
Bake the Cookies
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a large baking sheet with a piece of nonstick baking paper or parchment paper.
- Place the chilled cookies 3 inches apart on the baking sheet. Bake for about 10-11 minutes, just until the edges are set, and the color is a pale golden brown. If the centers of the cookies puffed a little, immediately use a teaspoon to press the centers of the cookies down again, making a well that you'll be filling with caramel. They may seem a little doughy and under-baked in the centers, but that's how they should be, and they will set up as they cool. You don't want to over-bake these cookies or they can get dry.
- Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool.
Fill with Caramel
- Spoon about 1/2 tsp caramel into each cookie, being careful not to over-fill the cookies.
- Store cookies in a single layer in an airtight container for up to 3 days.
- If making the cookies in advance and freezing them for later, I recommend freezing them in an airtight container without the caramel. Fill with caramel after thawing out the cookies when you're ready to serve them.
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