work surface with cookies, hazelnuts and maple cream

Maple Hazelnut Thumbprint Cookies

  • Author: Katie
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 35 cookies 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American


These unique Maple Thumbprint Cookies with Hazelnuts are made without jam. Instead the thumbprints are filled with maple cream.



3/4 cup hazelnuts, about 3 ½ ounces

2 tablespoons sugar

1 cup white whole-wheat flour

¾ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated maple sugar

1 egg

2 teaspoons vanilla extract

¼ cup maple cream, stirred


  1. Place hazelnuts and sugar in food processor. Process until the hazelnuts are finely ground, about 40 seconds. Scrape edges with a spatula. Add whole-wheat flour, flour, baking powder and salt and pulse to combine.
  2. Beat butter in a mixing bowl with an electric mixture until light and fluffy and smooth, about 1 minute. Add maple sugar and beat until combined. Add egg and vanilla extract and beat until completely incorporated. Add flour mixture and mix just until combined.
  3. Arrange oven rack in the center of the oven, preheat oven to 350 degrees F. Line two baking sheets with parchment. Scoop 1 tablespoon portions of dough onto the baking sheets, spacing evenly. Press gently down in the center with thumb or fingertip to create a slight indent. Refrigerate 10 minutes.
  4. Bake, one at a time, turning the tray around half-way, until the cookies are just lightly golden and set up, 10 to 12 minutes total. Let the cookies cool before spooning a small dollop of maple cream into the center of each cookie.


  • Serving Size: 1 cookie
  • Calories: 102
  • Sugar: 9 g
  • Fat: 5 g
  • Carbohydrates: 11 g
  • Fiber: 1 g
  • Protein: 1 g
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