Maple Brown Sugar Thumbprint Cookies: 12 Cozy Delights

Soft and buttery Maple Cookies with a rich brown sugar base and sweet maple glaze center.

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Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the butter and brown sugar together until light and fluffy.
Mix in the egg yolk and vanilla extract until fully incorporated.
Gradually add the flour and salt, mixing until the dough forms.
Scoop tablespoon-sized portions and roll into smooth balls. Arrange on the prepared baking sheet.
Gently press your thumb or the back of a small spoon into the center of each dough ball to form a well.
Bake for 12 to 14 minutes until the cookies are lightly golden at the edges and set in the center.
While still warm, gently press down the centers again if needed. Let cookies cool completely.
In a small saucepan over medium heat, combine the maple syrup, brown sugar, butter, and salt. Stir constantly.
Let the mixture simmer for 2 to 3 minutes, then remove from heat. Stir in the heavy cream.
Spoon a small amount of the warm maple caramel into the center of each cooled cookie.
Sprinkle with coarse raw sugar or maple sugar crystals if using.
Leave the cookies at room temperature for about 30 minutes to firm up the filling.