Maple Thumbprints
These maple thumbprints are THE best cookies I’ve ever had. They may be a bit more time consuming than other cookies but they are worth every single solitary second spent making them.
Thumbprint cookies aren’t the first cookie I reach for at the cookie table. In fact, they would probably be closer to the last cookie since my preference is always on the chocolate or chocolate and peanut butter side. But since that’s not really an option on the FAILSAFE diet, I’ve had to get creative with my cookie hankerings.
Enter in these maple thumbprints. They are soft and pillowy, sweet in all the right places, and the maple icing center is seriously the most divine invention ever. I’m pretty sure I audibly groaned when I ate the first one. The Big Kid’s eyes actually rolled back into her head when she had her first bite.
The only problem with these cookies — and you knew there had to be one — is how fast they get eaten. (Enter sheepish grin here.)
We’ve since made 3 or 4 batches of these little bits of heaven and the kids absolutely LOVE helping me make them. They especially love to help me pipe in the maple icing and then lick their fingers. The Big Kid also things it’s super fun to press her thumb (or the back of the measuring spoon) into the dough to make the ”thumbprints”.
Maple Thumbprints
Description
These maple thumbprints are THE best cookies I’ve ever had. They may be a bit more time consuming than other cookies but they are worth every single solitary second spent making them.
Ingredients
For the Icing:
Instructions
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In a small mixing bowl, whisk together (gluten free) flour, baking powder, and salt. Set aside.
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In a separate mixing bowl, beat shortening with a hand mixer on medium speed (around 3-4) until light and fluffy, about two minutes. Add in sugars, then the maple syrup. Finally, add in the egg and vanilla.
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While still mixing, add in the flour mixture and mix on low speed (1-2). Scrape down the bowl as needed. Place dough in the refrigerator and chill for 2 hours (and up to 3 days).
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Preheat oven to 350°F/180°C. Line two baking sheets with parchment paper or a silicone liner and set aside.
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Remove dough from the refrigerator. Using a small cookie scoop (1 tbsp size), scoop out dough and roll into a ball, placing the dough at least 2 inches apart. Using your thumb or a 1/2 tsp measuring spoon, press a well into each dough ball.
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Bake cookies for 11-12 minutes. Once the cookies are done, press a small spoon (1 tsp measuring spoon is perfect for this) into the centers again. Continue until all dough is used. I got about 3 dozen cookies from the batch.
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While the cookies are cooling, make the icing. Whisk together the icing ingredients (powdered sugar, salt, maple syrup, and water) until smooth. You want the glaze to be thick but pourable.
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Transfer icing to a ziptop bag and seal. Cut off a small corner and use to pipe the icing into the cookie wells. Allow to set before transferring to an airtight container.
Servings 36
- Amount Per Serving
- Calories 97kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 0.9g5%
- Cholesterol 5mg2%
- Sodium 18mg1%
- Total Carbohydrate 16.8g6%
- Sugars 9.2g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and is low salicylate.
