Oh, the smell of maple! It just screams “cozy” to me, you know? And that’s exactly what you get with this Maple Thumbprint Cookies Recipe Easy Homemade. Seriously, these little guys are bursting with maple flavor, and they’re so simple to whip up. Perfect for a holiday treat, or honestly, just because you deserve a cookie (which is always, right?).
I remember baking these with my grandma every year around the holidays. She’d let me do the thumbprint part, which, let’s be honest, was the BEST part! We’d always sneak a few before they even cooled. This recipe brings back so many sweet memories, and I’m so excited to share this Maple Thumbprint Cookies Recipe Easy Homemade with you!
Why You’ll Love This Maple Thumbprint Cookies Recipe Easy Homemade
Okay, so why *will* you love these cookies? Let me tell you! First, they’re seriously easy to make. Plus, that maple flavor? To die for! They’re perfect for the holidays, or any special occasion really
Gather Your Ingredients for This Maple Thumbprint Cookies Recipe Easy Homemade
Alright, let’s get our ingredients together! You’ll need 4 cups of all-purpose flour, plus some cinnamon, nutmeg, baking powder, and salt. For the wet stuff, grab 2 sticks (that’s 1 cup) of unsalted butter, softened – really important! You’ll also need 1/2 cup of packed light brown sugar, 1/4 cup granulated sugar, and the star of the show: 2/3 cup of *real* maple syrup. Trust me, the fake stuff just won’t cut it here! One large egg, a splash of vanilla, powdered sugar, and a little more maple syrup for the glaze, and you’re all set!
Ingredient Notes and Substitutions
A quick note on the flour: all-purpose is what I usually use, but you *could* try a 1:1 gluten-free blend if you need these to be gluten-free. As for the maple syrup, please, please, *please* use the real deal. It makes a huge difference in flavor. If you absolutely have to, you could try honey or agave, but honestly, it won’t be the same. And hey, if you’re feeling adventurous, a little maple extract can really boost that maple-y flavor!
How to Prepare This Maple Thumbprint Cookies Recipe Easy Homemade – Step-by-Step Instructions
Okay, here we go! First, whisk together your flour, cinnamon, nutmeg, baking powder, and salt in a bowl. Set that aside for now. Next, in a big mixing bowl (or your stand mixer, if you’re fancy!), cream together the softened butter and both sugars until it’s light and fluffy. This usually takes a couple of minutes. Now, pour in that gorgeous maple syrup and mix ‘er up! Beat in the egg and vanilla too.
Gradually add your dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Divide the dough in half, flatten each half into a circle, wrap them up in plastic wrap, and chill in the fridge for at least 2 hours. This is super important – don’t skip it!
When you’re ready to bake, preheat your oven to 350°F. Line your baking sheets with parchment paper. Take one disc of dough out of the fridge and roll it into tablespoon-sized balls. Place them on the baking sheet, leaving a little space between each one.
Now for the thumbprint! Use your thumb (or the back of a half teaspoon) to make an indentation in the top of each cookie. Bake for 12-14 minutes, until they’re puffed up and just set. When they come out of the oven, gently press the center of each cookie again to re-define that well – they might puff up a bit while baking! Let them cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Once the cookies are cool, whisk together your powdered sugar, salt, maple syrup, and a little water to make the glaze. Add more water, a *tiny* bit at a time, until you get a glaze that’s thick but pourable. Transfer the glaze to a piping bag, snip off the end, and fill those thumbprints! The glaze will set up in a couple of hours. Then, enjoy!
Tips for Success with This Maple Thumbprint Cookies Recipe Easy Homemade
Seriously, make sure your butter is *actually* at room temperature. It makes a huge difference in how well it creams with the sugar. And don’t rush the chilling time! That cold dough is key to preventing the cookies from spreading all over the place. Finally, when you’re making the glaze, add the water slowly! You can always add more, but you can’t take it away!
Variations on This Maple Thumbprint Cookies Recipe Easy Homemade
Want to mix things up a bit? Go for it! A little almond extract in the dough would be amazing. Or, try adding a pinch of cardamom or ginger to the dry ingredients for a warmer, spicier cookie. Chopped pecans or walnuts would be yummy in the dough too! For the glaze, you could add a drop or two of food coloring for a festive touch. Hey, it’s your Maple Thumbprint Cookies Recipe Easy Homemade, have fun with it!
Serving Suggestions for Your Maple Thumbprint Cookies Recipe Easy Homemade
These cookies are just begging to be paired with something warm and cozy! My go-to is always a cup of hot coffee or tea – the maple flavor just complements it perfectly. A glass of cold milk is also a classic choice, especially for the kiddos (or, let’s be real, for us grown-ups too!). You could even crumble them over some vanilla ice cream for a super decadent treat!
Storing and Reheating Your Maple Thumbprint Cookies Recipe Easy Homemade
Okay, so you’ve got leftover cookies? Lucky you! To keep them fresh, store them in an airtight container at room temperature. They’ll stay good for about 3-4 days. If you want to warm them up a bit, just pop one in the microwave for like, 5-10 seconds. Careful, they can get melty fast! Honestly, though, they’re pretty perfect straight from the container if you ask me!
Frequently Asked Questions About This Maple Thumbprint Cookies Recipe Easy Homemade
Got questions? I’ve got answers! Here are some of the most common things people ask me about this Maple Thumbprint Cookies Recipe Easy Homemade.
Q: Help! My cookies spread too much! What went wrong?
A: Ah, the dreaded cookie spread! Usually, this happens when the dough isn’t cold enough. Make sure you chill it for at least 2 hours, or even longer if you have time. Also, make sure your butter isn’t *too* soft. It should be room temperature, but not melty. And don’t grease your baking sheets – parchment paper is your friend! For more baking tips, check out King Arthur Baking’s ingredient substitution guide.
Q: My glaze is too thick! What do I do?
A: No worries! Just add a *tiny* bit more water, like 1/2 teaspoon at a time, until you get the right consistency. You want it to be thick enough to coat the cookies nicely, but thin enough to pour easily.
Q: How long will these cookies last?
A: In my house? About a day! Just kidding (sort of!). Stored in an airtight container at room temperature, they’ll stay fresh for about 3-4 days. If you want to keep them longer, you can freeze them for up to 2 months. Just let them thaw completely before enjoying.
Q: Can I use a different kind of nut in this recipe?
A: Absolutely! Pecans, walnuts, even hazelnuts would be delicious in this maple thumbprint cookies recipe easy homemade. Just chop them finely and add them to the dough along with the dry ingredients.
Estimated Nutritional Information
Okay, so here’s a *rough* estimate of the nutritional info. Keep in mind, it can vary depending on the exact ingredients you use! But generally, you’re looking at around 120 calories per cookie. There’s also about 6g of fat, 1g of protein, 15g of carbs and 10g of sugar per cookie. For more information on cookie nutrition, you can consult the USDA FoodData Central database.
Enjoyed this Maple Thumbprint Cookies Recipe Easy Homemade? Leave a Comment!
Did you love these maple thumbprint cookies? I hope so! Let me know what you think in the comments below! And hey, don’t forget to rate the recipe and share it with your friends! Happy baking!
Maple Thumbprint Cookies Recipe: 4-Step Glazed Joy
- Prep Time: 15m
- Cook Time: 12m
- Total Time: 2 hours 27m
- Yield: 4 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy homemade maple thumbprint cookies recipe. These cookies are perfect for holidays or any special occasion.
Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2/3 cup real maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/4 teaspoon salt
- 4 tablespoons maple syrup
- 3–4 teaspoons water
Instructions
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, cream the butter and sugars until light and fluffy with an electric mixer, about 2 minutes. Add maple syrup and mix until combined, then beat in egg and vanilla.
- Add flour mixture gradually until just combined.
- Divide dough in half and flatten each half into a circle. Wrap in plastic wrap and chill for 2 hours.
- When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.
- Remove one disc of dough from the fridge and portion out into tablespoon-sized balls. Place on prepared baking sheet 2-inches apart.
- Using your thumb or the back of a half teaspoon, press an indentation into the top of each ball. Bake until puffed and just set, 12-14 minutes.
- When you remove from oven, use the back of a teaspoon to press in center of cookies once more to re-define the well. Let cool 10 minutes on baking sheet, then transfer cookies to a wire rack to cool completely.
- When cookies have cooled, whisk together the powdered sugar, salt, maple syrup and 3 teaspoons water until smooth. Add more water by the 1/2 teaspoon if needed until you have a glaze that’s thick but pourable.
- Transfer filling to a piping bag and snip off the end. Fill cookies with filling and set aside. Filling will set in a couple of hours. Enjoy!
Notes
- Chilling the dough is essential for preventing the cookies from spreading too much during baking.
- Adjust the amount of water in the glaze to achieve the desired consistency.
- Store cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
