Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Sticky Toffee Thumbprint Cookies
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- Level: Intermediate
- Total: 2 hr 10 min (includes cooling time)
- Active: 50 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 169
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 2 g
- Cholesterol
- 26 mg
- Sodium
- 101 mg
Sticky toffee pudding — a comforting British cake that’s lightly spiced, studded with dates and drizzled with a rich toffee sauce — is the inspiration for these thumbprint cookies. The addition of black treacle, available online, helps produce cookies with a deep and complex flavor. Their crisp exteriors cradle a puddle of bourbon-vanilla caramel that's deliciously stretchy and irresistibly gooey.
- Level: Intermediate
- Total: 2 hr 10 min (includes cooling time)
- Active: 50 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 169
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 2 g
- Cholesterol
- 26 mg
- Sodium
- 101 mg
Ingredients
Cookie:
Caramel:
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Directions
Special equipment:
a piping bag- For the cookie: Position an oven rack in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment and set aside.
- Whisk the flour, cinnamon, salt and baking powder in a medium bowl until thoroughly combined; set aside.
- Beat the butter and brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed until smooth and just combined, 2 to 3 minutes. Beat in the treacle, vanilla and egg on medium speed until combined; it’s okay if it curdles. Slowly beat in the flour mixture and dates on low speed until just combined and the dates are evenly distributed.
- Divide the dough into 24 dough using a cookie or ice-cream scoop (about 2 heaping tablespoons per ball) and place on one of the prepared baking sheets. Roll each ball in your hands until smooth. Roll in the white sanding sugar until completely covered. Divide the balls between the 2 baking sheets, placing them about 2 inches apart (12 balls per sheet). Using a 1/2-teaspoon measuring spoon, press a 1/2-inch-deep “thumbprint” in the center of each ball.
- Bake 1 baking sheet at a time, rotating the sheet from front to back halfway through, until the cookies spread slightly and are puffed, 18 to 19 minutes. Transfer the baking sheet to a wire rack and let the cookies cool completely on the baking sheet. Repeat with the second baking sheet.
- For the caramel: Meanwhile, cook the granulated sugar and 1/4 cup cold water in a medium saucepan over medium heat until amber in color, about 7 minutes. Remove from the heat and stir in the cream and treacle until smooth; the caramel will harden initially but then melt as the cream heats up. Reduce the heat to medium-low and cook, stirring constantly, until the mixture reaches 240 degrees F on a digital or candy thermometer, 7 to 8 minutes. Transfer to a heatproof bowl and stir in the bourbon, salt and vanilla. Set aside in a warm area until thickened and cooled slightly.
- Transfer the warm caramel to a piping bag. Cut a small hole in the bag and pipe about 1 heaping teaspoon of the caramel into each indentation until it reaches the top edge without spilling over. Set aside uncovered at room temperature until the caramel is firm, about 30 minutes.
- Store at room temperature in an airtight container with parchment between each layer for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
