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1
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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2
Place butter, brown sugar, vanilla extract, and cinnamon into mixing bowl. Use hand mixer to beat on medium speed until mixture is pale and well-combined, 1 minute.
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3
Add flour and salt to bowl and beat on low speed, scraping sides of bowl with rubber spatula as needed, until smooth dough forms.
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4
Divide cookie dough into balls about 2 Tbsp. each, and arrange on baking sheets at least 1 inch apart. Transfer sheets to freezer for 10-15 minutes while oven preheats. Alternately, place the dough balls on a small baking sheet or large plate to freeze, and transfer to the baking sheets for baking.
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5
Preheat oven to 350u00b0F.
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6
Transfer baking sheets to middle rack of preheated oven.
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7
Bake cookies until puffy and golden brown at edges, 14-16 minutes.
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8
Check to see that cookies are done. Remove from oven or add time as needed.
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9
Immediately press a 1/4-inch-deep indent into center of each cookie, using either handle of wooden spoon or thumb. Making deeper indents will help avoid creating cracks in cookies.
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10
Allow cookies to rest and firm up on sheets for 5-10 minutes, then transfer to wire rack. Spoon about 3/4 tsp. of salted caramel sauce into indent of each cookie. Allow to cool and set completely before serving. Store leftover cookies in refrigerator.
