Salted Caramel Thumbprint Cookies: Velvety and Golden Baked

Instructions:

1. Cream the softened butter and sugar until pale and fluffy. Beat in the egg and vanilla extract.
2. In a separate bowl, whisk the flour, baking powder, and salt; gradually incorporate these into the wet ingredients.
3. Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes to stabilize the fats.
4. Preheat your oven to 350°F (175°C). Scoop 1-tablespoon portions of dough, roll them into spheres, and place 2 inches apart on a parchment-lined sheet.
5. Using your thumb or the back of a rounded measuring spoon, press a deep well into the center of each ball.
6. Heat the sugar in a saucepan over medium heat, stirring constantly until melted into a deep amber liquid.
7. Stir in the cubed butter until melted, then slowly pour in the heavy cream. Simmer for 1 minute, stir in the fine sea salt, and remove from heat to cool.
8. Transfer the cooled caramel to a piping bag and fill each thumbprint well halfway.
9. Bake for 10–12 minutes, or until the edges are barely golden.
10. Immediately upon removing from the oven, sprinkle each cookie with a pinch of flaky sea salt.