Description
These Snickerdoodle Thumbprint Cookies combine the classic cinnamon-sugar flavor of snickerdoodles with a delightful filled center. Soft and buttery, rolled in cinnamon sugar, and topped with your choice of caramel, chocolate ganache, jam, or Nutella, these cookies are perfect for any occasion and easy to make with common pantry ingredients.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Filling Options
- Caramel sauce
- Chocolate ganache
- Jam
- Nutella
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and light brown sugar using a mixer until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg followed by the vanilla extract until the mixture is smooth and fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to ensure they are evenly distributed.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients and mix just until a soft dough forms without overmixing.
- Prepare Cinnamon Sugar: In a small bowl, combine the 1/4 cup granulated sugar with the ground cinnamon, mixing well to create the coating.
- Shape and Coat Balls: Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture to evenly coat the outside.
- Make Thumbprints: Place the coated dough balls on the prepared baking sheets spaced about 2 inches apart. Use your thumb or the back of a teaspoon to press a small indent into the center of each ball to create a well for the filling.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the bottoms are lightly golden but the centers remain soft.
- Cool Slightly and Fill: Remove the cookies from the oven and let them cool slightly on the baking sheets. Then, fill each thumbprint center with your preferred filling such as caramel sauce, chocolate ganache, jam, or Nutella.
- Final Cooling: Allow the cookies to cool completely on a wire rack so the fillings set properly before serving.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- You can use any filling you prefer; jams like raspberry or strawberry work particularly well.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive twist, try rolling the dough balls in colored sugar instead of cinnamon sugar.
- If you don’t have cream of tartar, you can substitute with the same amount of lemon juice or white vinegar.
