Snickerdoodle Thumbprint Cookies are the perfect blend of soft, cinnamon-sugar goodness with a delightful thumbprint center filled with your favorite sweet spread. Whether you’re hosting a party, attending a gathering, or just craving something sweet, these cookies are a sure hit. With a simple recipe and a variety of filling options, you’ll want to make these again and again.
Ingredients:
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
1/4 cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)
Filling options: caramel sauce, chocolate ganache, jam, or Nutella
Directions:
Preheat the Oven:
Start by preheating your oven to 375°F (190°C) and lining baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
Make the Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This creates the base for your soft, chewy cookies. Beat in the egg and vanilla extract until fully combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, stirring until a soft dough forms. This dough will be slightly sticky but easy to work with.
Roll and Coat:
In a small bowl, mix together 1/4 cup of granulated sugar and ground cinnamon. Roll the cookie dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat. This adds that signature snickerdoodle flavor.
Shape the Cookies:
Place the dough balls on the prepared baking sheets about 2 inches apart. Use your thumb (or the back of a teaspoon) to press an indent in the center of each cookie, creating the thumbprint for your filling.
Bake:
Bake for 10-12 minutes or until the edges are set and lightly golden. Keep an eye on them—snickerdoodles are best when they’re slightly soft in the center. Once baked, remove them from the oven and allow them to cool slightly on the baking sheets.
Fill the Thumbprints:
Once the cookies have cooled enough to handle, fill each thumbprint with your choice of sweet filling. Options like caramel sauce, chocolate ganache, jam, or Nutella are all excellent choices. Be sure to let the cookies cool completely before serving so the filling has time to set.
Serving Tips:
Presentation: These cookies are perfect for special occasions like holiday gatherings, birthday parties, or a casual dessert table. Arrange them on a platter with a variety of fillings for a colorful and inviting display.
Pairing: Serve your Snickerdoodle Thumbprint Cookies with a hot cup of coffee, tea, or a glass of milk for the ultimate treat. They also pair wonderfully with ice cream for a delicious dessert.
Freshness: For the best experience, serve them the same day they’re made so you can enjoy their soft, chewy texture. However, if you need to prepare them ahead of time, they store well for later.
Storage Tips:
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5-7 days. This will keep them fresh while preserving their soft texture.
Freezing: If you want to make these cookies in advance, you can freeze both the baked cookies (without the filling) or the dough.
To freeze the cookies: Once baked and cooled, store the cookies in a freezer-safe container with layers of parchment paper between them. Freeze for up to 3 months. To serve, thaw at room temperature for a few hours before filling and serving.
To freeze the dough: Roll the dough into balls, coat them in the cinnamon-sugar mixture, and place them on a baking sheet. Freeze the dough balls for about 2 hours, then transfer them to a freezer-safe bag. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as usual, adding an extra minute or two to the baking time.
Filling Storage: Store the filling (caramel sauce, chocolate ganache, jam, etc.) separately in airtight containers in the refrigerator. You can fill the cookies just before serving, or if storing filled cookies, be mindful that some fillings, like jam, may soften the cookie over time.
Related Recipes:
FAQs:
Can I use a different filling for the thumbprint center?
Yes! While traditional fillings like caramel sauce, chocolate ganache, or jam are popular, you can get creative with the fillings. Nutella, peanut butter, lemon curd, or even cream cheese frosting are delicious alternatives. Feel free to experiment with your favorite spreads and flavors!
How do I prevent my cookies from spreading too much while baking?
If your cookie dough spreads too much during baking, it’s likely too warm or soft. To prevent this, chill the dough for 15-30 minutes before rolling into balls. This helps the dough hold its shape while baking, resulting in perfectly round cookies.
Can I make the dough ahead of time and refrigerate it?
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 24 hours. Just be sure to cover the dough tightly with plastic wrap or store it in an airtight container. When ready to bake, roll the dough into balls and coat them in the cinnamon-sugar mixture before baking.
How do I store Snickerdoodle Thumbprint Cookies to keep them fresh?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5-7 days. If you need to store them for a longer period, freeze the baked cookies (without filling) in a freezer-safe container for up to 3 months. You can thaw and fill them when you’re ready to serve!
Conclusion:
These Snickerdoodle Thumbprint Cookies combine two beloved treats into one irresistible bite. With a cinnamon-sugar coating and a customizable filling, they’re perfect for any occasion. Whether you’re baking for a holiday or a simple family treat, these cookies are sure to be a crowd-pleaser!
📖 Recipe:
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Snickerdoodle Thumbprint Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Snickerdoodle Thumbprint Cookies are a delightful twist on the classic snickerdoodle cookie. These soft, cinnamon-sugar coated cookies are filled with your favorite sweet spread like caramel sauce, chocolate ganache, jam, or Nutella. Perfect for holidays, parties, or a sweet treat anytime, these cookies are simple to make and irresistibly delicious.
Ingredients
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
1/4 cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)
Filling options: caramel sauce, chocolate ganache, jam, or Nutella
Instructions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- In a small bowl, combine 1/4 cup granulated sugar and cinnamon. Roll the cookie dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture to coat.
- Place the dough balls on the prepared baking sheets about 2 inches apart. Use your thumb or the back of a teaspoon to press a small indent into the center of each cookie.
- Bake for 10-12 minutes or until the edges are set and lightly golden. Remove from the oven and allow cookies to cool slightly.
- Fill the thumbprint centers with your desired filling, such as caramel sauce, chocolate ganache, or jam, and let the cookies cool completely before serving.
Notes
Chill the Dough: If your dough is too soft, chill it for 15-30 minutes before rolling into balls to prevent spreading.
Filling Options: Get creative with different fillings like peanut butter, lemon curd, or even frosting for a unique twist.
Storage: Store in an airtight container at room temperature for 5-7 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies, Holiday Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 145 kcal
