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Recipe courtesy of Sam Carroll and Cody Carroll

Mayhaw Thumbprint Cookies with Cream Soda Glaze

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  • Level: Easy
  • Total: 1 hr 50 min (includes cooling and drying time)
  • Active: 30 min
  • Yield: 36 cookies
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Ingredients

Thumbprint Cookies:

1 cup (2 sticks) unsalted butter, softened

One 3.9-ounce package instant chocolate pudding mix 

1 large egg 

2 cups all-purpose flour 

1/2 teaspoon kosher salt 

3/4 cup granulated sugar 

1/2 cup mayhaw preserves 

Cream Soda Glaze:

1 cup powdered sugar

2 tablespoons cream soda 

Directions

  1. For the thumbprint cookies: Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
  2. Cream butter and pudding mix together in a large bowl until light and fluffy, then beat in the egg. Add the flour and salt, beating at low speed until a dough forms.
  3. Put granulated sugar on a plate. Roll the batter into 1-inch balls, then roll through the sugar and place on the lined cookie sheet. Make a thumbprint in the center of each.
  4. Bake until firm to the touch, 15 to 18 minutes. Transfer cookies to a cooling rack immediately and let cool completely.
  5. Fill each thumbprint with the preserves.
  6. For the cream soda glaze: Whisk together powdered sugar with the cream soda in a small bowl until smooth, white and shiny. Drizzle glaze criss-crosses over the cookies and let dry completely, about 20 minutes.