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Snickerdoodle Thumbprint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 80 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Dessert/Cookie
  • Method: Baking
  • Cuisine: American

Description

These Snickerdoodle Thumbprint Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with a delightful filled center, perfect for adding caramel, chocolate ganache, jam, or Nutella. Soft and chewy with a crisp edge, these cookies are a fun twist on a beloved treat that’s sure to impress at any gathering.

Ingredients

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prepare for baking.
  2. Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, ensuring aeration for soft cookies.
  3. Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined, creating a smooth and cohesive batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and flavorings.
  5. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms without overmixing.
  6. Prepare Cinnamon Sugar Coating: Mix 1/4 cup granulated sugar with the ground cinnamon in a small bowl for rolling the dough balls.
  7. Shape and Coat Dough Balls: Take portions of the dough and roll into 1-inch balls. Then roll each ball thoroughly in the cinnamon-sugar mixture to coat.
  8. Place and Indent: Arrange the coated dough balls on the lined baking sheets about 2 inches apart. Using your thumb or the back of a teaspoon, press a small indent into the center of each cookie to create space for the filling.
  9. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and lightly golden, indicating that the cookies are done yet remain soft inside.
  10. Cool Slightly: Remove the cookies from the oven and allow them to cool just enough to handle without breaking.
  11. Fill Centers: Carefully spoon your preferred filling—such as caramel sauce, chocolate ganache, jam, or Nutella—into each thumbprint indentation for a gooey, flavorful center.
  12. Cool Completely: Let the filled cookies cool entirely on a rack before serving to let the filling set and flavors meld.

Notes

  • For best results, let the butter soften at room temperature but not melt.
  • The cream of tartar is essential to give traditional snickerdoodles their signature tang and chewy texture.
  • You can experiment with different fillings based on your preference or seasonality.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • These cookies also freeze well—freeze unfilled cookies and fill after thawing for best texture.

Find it online: https://slsrecipes.com/snickerdoodle-thumbprint-cookies-recipe-2/