Peanut Butter Thumbprint Cookies

Melt-in-your-mouth peanut butter thumbprint cookies filled with sweet raspberry jam and topped with a drizzle of maple cinnamon glaze are the perfect cookies to indulge during the holidays or any time of the year. A twist on classic shortbread jam-filled thumbprint cookies with almond glaze, these cookies are basically soft and chewy peanut butter cookies with a major upgrade. The best part? They are quite easy to make.

These peanut butter thumbprint cookies are also the perfect cookie to include in a holiday cookie box because they are super easy to freeze, so you can make a batch in advance and assemble your cookie box once you have baked all your cookies, such as linzer cookies, Christmas sugar cookies, soft and chewy ginger cookies, chocolate crinkle cookies, and cranberry pistachio biscotti. Package them all up in these cute Christmas cookie boxes for friends and family.

Ingredients

• all-purpose flour - spooned and levelled. I use a kitchen scale for the most accurate measurements. =
• baking soda
• salt
• creamy peanut butter - I like the texture of creamy peanut butter, but crunchy peanut butter will also work.
• butter
• granulated sugar
• brown sugar
• large egg
• vanilla extract
• raspberry jam - you can use any jam or jelly that you have. I used raspberry jam, but I often use homemade strawberry jam with no pectin. 
• maple cinnamon glaze - made with confectioners' sugar, maple syrup, ground cinnamon and milk. This glaze is drizzled on top and is completely optional.

You will also need measuring cups and spoons (or a kitchen scale), mixing bowls, hand mixer (or stand mixer), half sheet baking pan, silicone baking mat (or parchment paper), and wire cooling rack.

How to Make the Best Peanut Butter Thumbprint Cookies with Maple Cinnamon Glaze

1. Combine dry ingredients: In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
2. Combine wet ingredients: In a large bowl, cream together peanut butter, butter granulated sugar, and brown sugar using a hand mixer (or a stand mixer) on medium speed until smooth and creamy, about 2 minutes. Add in egg and vanilla extract and continue to mix until fully combined.
3. Add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined.
4. Chill the dough: Cover and chill the dough in the refrigerator for 30 minutes.
5. Shape the cookies: Roll dough into 1 inch balls, and place on a parchment lined cookie sheet. Make an indentation with your thumb (or the back of a wooden spoon) into the centre of each ball. The edges may crack slightly. Fill the indentation with jam. But be careful that you do not overfill them. Place cookies 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper. Place baking sheet into refrigerator while the oven preheats.

6. Bake: Bake the cookies in a 350 F preheated oven for 13-15 minutes or until edges are lightly browned and centres have set. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. 
7. Make the maple cinnamon glaze: In a small bowl, whisk together the confectioners' sugar, maple syrup, ground cinnamon and milk. Stir to combine into a smooth glaze. If you want to thin out the consistency, add a little more milk until you reach desired consistency. If the glaze is too thin, add more sugar. Using a spoon or a piping bag and drizzle glaze over the cooled cookies. Let set for 1 hour. 

More Cookie Recipes

• The Best Soft and Chewy Peanut Butter Cookies
• Jam-filled Thumbprint Cookies with Almond Glaze
• Chocolate Chunk Peanut Butter Cookies
• Peanut Butter Blossoms
• Soft and Chewy Ginger Cookies
• Chocolate Crinkle Cookies
• Christmas Sugar Cookies
• Soft and Chewy White Chocolate Cranberry Cookies
• Chocolate-Dipped Shortbread Heart Cookies

Recipe

Peanut Butter Thumbprint Cookies

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5 from 4 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 1 hour 12 minutes
• Yield: 30 cookies
• Diet: Vegetarian

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Description

Melt-in-your-mouth peanut butter thumbprint cookies with raspberry jam and a drizzle of maple cinnamon glaze are the best holiday cookies and easy to make.

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Ingredients

• 1 + ½ cups all-purpose flour, spooned and levelled
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup creamy peanut butter
• ½ cup butter, softened
• ¼ cup granulated sugar
• ¾ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup raspberry jam

Maple Cinnamon Glaze:

• 1 cup confectioners' sugar
• 1 tablespoon maple syrup
• ¼ teaspoon ground cinnamon
• 1 tablespoon milk

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Instructions

1. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
2. In a large bowl, cream together peanut butter, butter granulated sugar, and brown sugar using a hand mixer (or a stand mixer) on medium speed until smooth and creamy, about 2 minutes. Add in egg and vanilla extract and continue to mix until fully combined.
3. Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined. Cover and chill the dough in the refrigerator for 30 minutes.
4. Preheat the oven to 350 F. Line a half sheet baking pan with a silicone baking mat or parchment paper, and set aside.
5. Roll dough into 1 inch balls, and place on a parchment lined cookie sheet. Make an indentation with your thumb (or the back of a wooden spoon) into the centre of each ball. The edges may crack slightly. Fill the indentation with jam. But be careful that you do not overfill them. Place cookies on the lined baking sheet, spaced 2 inches apart. Place baking sheet into refrigerator while the oven preheats.
6. Bake the cookies for 12-15 minutes or until edges are lightly browned and centres have set. 
7. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. 
8. Make the maple cinnamon glaze: In a small bowl, whisk together the confectioners' sugar, maple syrup, ground cinnamon and milk. Stir to combine into a smooth glaze. If you want to thin out the consistency, add a little more milk until you reach desired consistency. If the glaze is too thin, add more sugar. 
9. Using a spoon or a piping bag and drizzle glaze over the cooled cookies. Let set for 1 hour. 

Notes

Equipment used: measuring cups and spoons (or a kitchen scale), mixing bowls, hand mixer (or stand mixer), half sheet baking pan, silicone baking mat (or parchment paper), and wire cooling rack. 

Type of jam: You can use any jam or jelly that you have. I used raspberry jam, but I often use homemade strawberry jam with no pectin. 

How to store: Store thumbprint cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.

How to freeze: To freeze baked cookies, arrange them in a single layer in an airtight container, and stack them up in between layers of parchment paper. Freeze for up to 3 months.

How to freeze unbaked cookies: Freeze the rolled cookie balls on a parchment-lined baking tray, and freeze for an hour. Once frozen, transfer to a freezer bag or airtight container and freeze for up to 3 months. When ready to bake, allow the cookie balls to thaw in the refrigerator overnight, or at room temperature for a few hours. Then, shape into thumbprint cookies, fill with jam, and bake according to recipe instructions.

• Prep Time: 30 minutes (+30 minutes chill time)
• Cook Time: 12 minutes
• Category: Cookies
• Method: Bake
• Cuisine: American

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