Description
Delight in the classic cinnamon-flavored Snickerdoodle Thumbprint Cookies, featuring soft, buttery dough rolled in cinnamon-sugar and finished with a luscious filling of caramel, chocolate ganache, jam, or Nutella. These perfectly baked cookies combine a tender crumb with a sweet, spiced crust and a creamy center, making them ideal for any occasion or snack time treat.
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
Fillings (optional)
- Caramel sauce
- Chocolate ganache
- Jam
- Nutella
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light in color and fluffy in texture, about 2-3 minutes. This step creates air pockets for a tender cookie.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, ensuring the dough is smooth and uniform.
- 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 salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, folding them in until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
- Form and Roll Dough Balls: Roll the dough into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated, creating the signature snickerdoodle crust.
- Shape Cookies on Baking Sheets: Place the coated dough balls on the prepared baking sheets about 2 inches apart to allow for spreading. Use your thumb or the back of a teaspoon to gently press a small indent into the center of each ball, creating space for the filling.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should remain soft.
- Cool Slightly and Add Filling: Remove the cookies from the oven and allow them to cool slightly on the baking sheets. Then, fill the thumbprint indentations with your choice of caramel sauce, chocolate ganache, jam, or Nutella.
- Final Cooling: Let the cookies cool completely on the baking sheets or wire racks before serving to allow the fillings to set and flavors to meld.
Notes
- You can substitute the filling with any jam or spread you prefer for variety.
- Ensure the butter is softened, not melted, to achieve the best dough consistency.
- Do not overbake to keep the cookies soft inside.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra touch, sprinkle a little cinnamon-sugar topping on the filling before it sets.
