Maple Thumbprints

I love making Maple Thumbprints because they’re soft, buttery cookies with a delightful sweet maple filling nestled right in the center. These little treats are perfect for holiday baking or anytime I want a simple yet satisfying cookie that combines rich maple flavor with a tender crumb.

Why I’ll Love This Recipe

I enjoy how the buttery shortbread-like cookie base melts in my mouth while the maple syrup filling adds a smooth, caramel-like sweetness. They’re easy to make, don’t require fancy ingredients, and always impress guests with their classic look and comforting taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup (2 sticks or 226 g) unsalted butter, softened

• 2/3 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups (240 g) all-purpose flour

• 1/4 teaspoon salt

• 1/2 cup pure maple syrup

• 1 tablespoon cornstarch

Directions

1. I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large bowl, I cream together the softened butter and sugar until light and fluffy.

3. I beat in the egg and vanilla extract until combined.

4. I gradually add the flour and salt, mixing until just combined to form a soft dough.

5. I scoop tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.

6. Using my thumb or the back of a spoon, I gently press an indentation into the center of each dough ball.

7. I bake the cookies for 12-15 minutes until the edges start to turn golden.

8. While the cookies bake, I mix the maple syrup and cornstarch in a small saucepan over medium heat, stirring constantly until thickened, about 3-5 minutes. I remove it from the heat and let it cool slightly.

9. Once the cookies have cooled for a few minutes but are still warm, I spoon the thickened maple filling into each indentation.

10. I let the cookies cool completely so the filling sets.

Servings and Timing

This recipe makes about 24 cookies.
Prep time is around 15 minutes, baking time is 12-15 minutes, plus cooling and filling.

Variations

I like to personalize them by:

• Adding a sprinkle of flaky sea salt on top for contrast.

• Mixing chopped pecans or walnuts into the dough for extra texture.

• Using a cream cheese filling with maple syrup instead of the simple syrup glaze.

• Drizzling extra maple syrup over the cooled cookies for a glossy finish.

Storage / Reheating

I store these thumbprint cookies in an airtight container at room temperature for up to 5 days. They don’t require reheating but can be warmed slightly before serving if preferred.

FAQs

1. Can I use maple-flavored syrup instead of pure maple syrup?

I recommend pure maple syrup for the best flavor and texture, but maple-flavored syrups can work in a pinch.

2. How do I prevent the filling from running?

I thicken the maple syrup with cornstarch and let it cool before filling the cookies to help it set properly.

3. Can I make the dough ahead of time?

Yes, I chill the dough wrapped in plastic wrap for up to 2 days before baking.

4. Can I freeze the baked cookies?

Yes, I freeze the cooled cookies without filling and add the filling after thawing and warming slightly.

5. What if I don’t have cornstarch?

I can substitute with arrowroot powder or flour, but the filling may be slightly less smooth.

Conclusion

I find Maple Thumbprints to be a delightful blend of buttery cookie and sweet maple filling that’s both comforting and elegant. They’re easy to make and perfect for sharing or gifting, and I always look forward to baking them whenever I want a classic treat with a maple twist.

Maple Thumbprints

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sophia
• Total Time: 30-35 minutes
• Yield: 24 cookies
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Soft, buttery cookies with a sweet, smooth maple filling nestled in the center, perfect for holiday baking or anytime a simple yet satisfying treat is desired.

---

Ingredients

1 cup (2 sticks or 226 g) unsalted butter, softened

2/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups (240 g) all-purpose flour

1/4 teaspoon salt

1/2 cup pure maple syrup

1 tablespoon cornstarch

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream softened butter and sugar until light and fluffy.
3. Beat in egg and vanilla extract until combined.
4. Gradually add flour and salt, mixing until just combined to form soft dough.
5. Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
6. Press an indentation into the center of each dough ball using thumb or back of a spoon.
7. Bake for 12-15 minutes until edges start to turn golden.
8. While baking, mix maple syrup and cornstarch in a small saucepan over medium heat, stirring constantly until thickened (3-5 minutes); remove from heat and cool slightly.
9. When cookies are warm but cooled slightly, spoon thickened maple filling into each indentation.
10. Let cookies cool completely so filling sets.

Notes

Makes about 24 cookies.

Variations: sprinkle flaky sea salt on top, mix chopped pecans or walnuts into dough, use cream cheese maple filling, drizzle extra maple syrup over cooled cookies.

Store in airtight container at room temperature up to 5 days.

Cookies don’t require reheating but can be warmed slightly before serving.

Chill dough up to 2 days before baking if desired.

Freeze baked cookies without filling; add filling after thawing and warming slightly.

Substitute cornstarch with arrowroot powder or flour if needed.

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Category: Cookies
• Method: Baking and stovetop thickening
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 10g
• Sodium: 50mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 25mg