These maple thumbprints are THE best cookies I’ve ever had. They may be a bit more time consuming than other cookies but they are worth every single solitary second spent making them.
Thumbprint cookies aren’t the first cookie I reach for at the cookie table. In fact, they would probably be closer to the last cookie since my preference is always on the chocolate or chocolate and peanut butter side. But it’s fall and there’s just something special about maple syrup in the fall.
Enter maple thumbprints.
They are soft and pillowy, sweet in all the right places, and the maple icing center is seriously the most divine invention ever. I’m pretty sure I audibly groaned when I ate the first one. The Big Kid’s eyes actually rolled back into her head when she had her first bite.
The only problem with these cookies — and you knew there had to be one — is how fast they get eaten. (Enter sheepish grin here.)
We’ve since made 3 or 4 batches of these little bits of heaven and the kids absolutely LOVE helping me make them. They especially love to help me pipe in the maple icing and then lick their fingers. The Big Kid also things it’s super fun to press her thumb (or the back of the measuring spoon) into the dough to make the ”thumbprints”.
So, if you’ve got some extra time or want to impress your family and friends with your baking prowess, these cookies are a MUST-MAKE. Even if you don’t, make the dang cookies. They are THAT good.
Maple Thumbprints
Ingredients
- 2 cups flour regular or gluten free
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable shortening (I used Spectrum, palm fruit oil based)
- 1/4 cup brown sugar
- 2 tbsp sugar
- 1/3 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
For the Icing:
- 1 1/2 cup powdered sugar
- pinch of salt
- 2 tbsp maple syrup
- 2-3 tbsp water start with 2 tbsp and then add in more by the 1/2 tbsp-ful until you get a thick but smooth texture
Instructions
- In a small mixing bowl, whisk together (gluten free) flour, baking powder, and salt. Set aside.
- In a separate mixing bowl, beat shortening with a hand mixer on medium speed (around 3-4) until light and fluffy, about two minutes. Add in sugars, then the maple syrup. Finally, add in the egg and vanilla.
- While still mixing, add in the flour mixture and mix on low speed (1-2). Scrape down the bowl as needed. Place dough in the refrigerator and chill for 2 hours (and up to 3 days).
- Preheat oven to 350°F/180°C. Line two baking sheets with parchment paper or a silicone liner and set aside.
- Remove dough from the refrigerator. Using a small cookie scoop (1 tbsp size), scoop out dough and roll into a ball, placing the dough at least 2 inches apart. Using your thumb or a 1/2 tsp measuring spoon, press a well into each dough ball.
- Bake cookies for 11-12 minutes. Once the cookies are done, press a small spoon (1 tsp measuring spoon is perfect for this) into the centers again. Continue until all dough is used. I got about 3 dozen cookies from the batch.
- While the cookies are cooling, make the icing. Whisk together the icing ingredients (powdered sugar, salt, maple syrup, and water) until smooth. You want the glaze to be thick but pourable.
- Transfer icing to a ziptop bag and seal. Cut off a small corner and use to pipe the icing into the cookie wells. Allow to set before transferring to an airtight container.
