The Harbinger Online

Fall Recipe: Cinnamon Caramel Thumbprint Cookies

This recipe is based off of a cinnamon cookie recipe I found from They are, in my opinion, some of the best Snickerdoodles I have ever eaten/made, and the caramel center doesn’t hurt either. They’re easy to make and kind of addictive, so please enjoy!


Cookie Base
½ cup (one stick) unsalted butter
1 cup pure cane sugar
1 large egg
1 teaspoon vanilla
1 ½ cups all-purpose flour
1 ½ teaspoons cinnamon
1 teaspoon baking powder
¼ teaspoon salt
1 package soft caramel cremes

Cinnamon sugar
¼ cup of pure cane sugar
1 tablespoon cinnamon

Yield: Around 16 cookies


In a large mixing bowl, cream your softened butter and sugar together. Mix in egg and vanilla.

In a separate bowl, mix flour, cinnamon, baking powder and salt.

Pour dry ingredients into your butter mixture and blend until a dough forms.

Cover and refrigerate 2 hours.

Mix 1 tablespoon cinnamon and ¼ cup of sugar together in a shallow bowl.

Shape small sections of cookie dough into circles 1 1/2 inch in diameter, ¼-½ inch thick. Cover in cinnamon sugar.

Place your cookies 2 inches apart on a lightly greased or parchment covered cookie sheet.

Place a caramel creme in the center of each cookie, making sure at least half of the caramel is covered.

Bake at 350° for 12-13 minutes. Cool until caramels become room temperature and solid to touch.

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