May­haw Thumbprint Cook­ies with Cream Soda Glaze

Cajun Aces, Season 2


Prep Time
Cook Time
Total Time


  • Mayhaw Thumbprint Cookies
  • 1 cup butter, softened
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 large egg
  • 2 cups flour
  • ½ tsp salt
  • ¾ cup sugar
  • ½ cup Mayhaw preserves
  • Cream Soda Glaze
  • 1 cup powdered sugar
  • 2 tbsps cream soda


  • For the Mayhaw Thumbprint Cookies
  • Heat oven to 325 degrees. Line sheet tray with parchment paper.
  • In a large bowl cream butter and pudding mix until light and fluffy. Beat in the egg.
  • Add the flour and sat at low speed until well mixed and dough forms.
  • Add ¾ cups sugar to a plate. Scoop the batter into 1 inch balls then roll through the sugar and place on parchment lined cookie sheet. Make thumb print in center of cookie.
  • For the Cream Soda Glaze
  • In a small bowl, whisk together 1 cup powdered sugar with 2 tablespoons cream soda until smooth, white and shiny. Drizzle criss crosses with the glaze over the cookies.

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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