Maple Thumbprint Cookies with Blueberry Jam

  • Preparation time8 - 10 mins prep
  • Cooking time40 mins cook
  • Servings50 cookies


  • 1 cup (250 ml) Lactantia® Maple Flavoured Butter, softened
  • 1/4 cup (60 ml) granulated sugar
  • 1/4 cup (60 ml) lightly packed brown sugar
  • 2 large eggs
  • 2 tbsp (30 ml) Lactantia® 10% Half & Half Cream
  • 2 tsp (10 ml) pure vanilla extract
  • 4 cups (1 L) all-purpose flour
  • 2 tsp (10 ml) baking powder
  • 1/2 cup (125 ml) blueberry jam



  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, beat together Lactantia® Maple Flavoured Butter and sugars until well combined and fluffy. Scrape down bowl and beat in eggs 1 at a time, incorporating well after each addition. Beat in Lactantia® cream and vanilla.
  3. In separate bowl, combine flour and baking powder; add to butter mixture and beat just to incorporate (over mixing will result in tough cookies).
  4. Shape dough into 3/4-inch (2 cm) balls. Place 2 inches (5 cm) apart, on ungreased cookie or baking sheet. With thumb, make an indentation in the center of each.
  5. Bake for 8 to 10 minutes or until golden brown.  Let cool on pan on wire rack. While cookies are still warm, fill each indentation with jam and cool completely.