Peanut Butter Thumbprint Cookies

Step 1

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

Step 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.

Step 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.

Step 4

Preheat the oven to 350 F. Line a half sheet baking pan with a silicone baking mat or parchment paper, and set aside.

Step 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.

Step 6

Bake the cookies for 12-15 minutes or until edges are lightly browned and centres have set.

Step 7

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Step 8

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.

Step 9

Using a spoon or a piping bag and drizzle glaze over the cooled cookies. Let set for 1 hour.