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.
- 1 + 1/2 cups all-purpose flour, spooned and levelled
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup creamy peanut butter
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup raspberry jam
Maple Cinnamon Glaze:
- 1 cup confectioners' sugar
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1 tablespoon milk
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- 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.
- 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.
- Preheat the oven to 350 F. Line a half sheet baking pan with a silicone baking mat or parchment paper, and set aside.
- 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.
- Bake the cookies for 12-15 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.
- 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.
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 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
Keywords: peanut butter thumbprint cookies, thumbprint cookies with peanut butter, peanut butter thumbprint cookies with maple cinnamon glaze, peanut butter cookies