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Maple Brown Sugar Thumbprint Cookies

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Delightful thumbprint cookies filled with a luscious maple filling, perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • ½ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup pure maple syrup (grade A dark recommended)
  • ½ cup packed light brown sugar (for filling)
  • ¼ cup heavy cream
  • 2 tablespoons unsalted butter (for filling)
  • Flaky sea salt or maple sugar crystals, for garnish

Instructions

  1. Preheat the Oven: Set the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Make the Dough: In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Add the vanilla extract and mix until smooth.
  3. Add Dry Ingredients: Stir in the flour and salt. Mix until the dough comes together and pulls away from the sides of the bowl, achieving a soft but not sticky texture.
  4. Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
  5. Bake and Indent: Bake for 8 minutes. Remove the cookies from the oven and gently press the center of each cookie with your thumb or the back of a rounded teaspoon. Return to the oven and bake for another 4-5 minutes until the edges are golden and centers are just set.
  6. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Make the Maple Filling: In a small saucepan over medium heat, combine the maple syrup, brown sugar, heavy cream, and butter. Stir frequently as the mixture heats and begins to thicken, about 8-10 minutes. It should coat the back of a spoon but still pour easily. Remove from heat and let cool slightly.
  8. Fill the Cookies: Spoon about ½ to 1 teaspoon of the warm maple caramel into each cookie center. The caramel will spread slightly, then settle as it cools.
  9. Garnish and Set: Sprinkle a small pinch of flaky sea salt or maple sugar crystals on each cookie while the filling is still warm. Let the cookies rest at room temperature for 30 minutes to allow the filling to set before serving.

Notes

Store leftover cookies in an airtight container at room temperature for up to a week. Freeze cookies without filling for up to 3 months.

Nutrition

Find it online: https://tashirecipez.com/maple-brown-sugar-thumbprint-cookies-2/

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