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Spiced dulce de leche thumbprints on a copper cooling rack dusted in icing sugar

Spiced dulce de leche thumbprints

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  • Author: Emma Lee
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 30 minutes
  • Yield: 20 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: German, Latin American


These spiced dulce de leche thumbprint cookies just scream the festive season. The warmth of cinnamon, vanilla, cloves, and ginger and the gooeyness of a puddle of dulce de leche on top.


  • 120g butter (unsalted, at room temperature)
  • 70g sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1¼ tsp christmas spice blend
  • ½ tsp salt
  • 100g almond meal
  • 120g plain flour
  • jar of dulce de leche

    Christmas Spice Blend

  • 5 tbsp cinnamon (ground)
  • 1 tsp cloves (ground)
  • 1/2 tsp black pepper (ground)
  • 1 tsp cardamon (ground)
  • 1 tsp nutmeg (ground)
    Combine all spices in a jar a shake to combine


  1. In a stand mixer, combine the butter and sugar. Mix on a medium speed for 1-2 minutes until creamy.
  2. Add egg and vanilla extract. Again, mix on a medium speed for 1-2 minutes until combined.
  3. Add spices, salt, almond meal and flour. Mix and combine all ingredients together on the lowest speed for 30 seconds. We are looking for a sticky dough, but it shouldn’t stick to your hand when rolling together in your hands.
  4. Scoop out dough into your hands roughly one teaspoon of dough. Roll together into a ball and place on a tray or Silpat. Make sure there is sufficient space between dough balls. Make a well in the center of each cookie by pressing something round into its center. This will also cause the dough to spread and shape into cookies. Refridgerate for 1 hour
  5. Preheat oven to 160°c
  6. Remove cookies from the fridge and bake for 10 minutes.
  7. Remove from the oven and scoop (or pipe) dollops of dulce de leche into each cookie well.
  8. Return to the oven and bake for a further 3-4 minutes until the dulce de leche has melted into a puddle. Remove from oven and leave to cool on the baking tray.


  • I use the back of a round measuring spoon, however, you could use anything that shape.
  • For a bit of festiveness, dust with a little pure icing sugar