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Maple Brown Sugar Thumbprint Cookies

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A delightful take on the classic thumbprint cookie, filled with sweet maple syrup and brown sugar, 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 to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the softened butter and brown sugar until light and fluffy. Add the vanilla extract and mix until smooth.
  3. Stir in the flour and salt until the dough forms.
  4. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
  5. Bake for 8 minutes, then remove and press the centers of the cookies to create wells. Return to the oven for another 4-5 minutes.
  6. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.
  7. Combine the maple syrup, brown sugar, heavy cream, and butter in a saucepan over medium heat, stirring regularly until thickened (about 8-10 minutes).
  8. Spoon the warm maple filling into the center of each cookie.
  9. Sprinkle a pinch of flaky sea salt or maple sugar crystals on each cookie while the filling is warm.
  10. Let the cookies rest at room temperature for 30 minutes to set the filling before enjoying.

Notes

Store the cookies in an airtight container for up to a week or freeze them for up to three months. Use softened butter for best texture.

Nutrition

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

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