Description
Delicious snickerdoodle thumbprint cookies filled with sweet frosting.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup frosting of your choice for filling
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together butter, granulated sugar, and brown sugar.
- Add eggs, mixing until well combined.
- In another bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients.
- Roll dough into balls and place on a baking sheet.
- Make an indentation in the center of each ball with your thumb.
- Bake for 10-12 minutes until lightly golden.
- Let cool and fill each thumbprint with frosting.
Notes
- Store cookies in an airtight container.
- Use any frosting flavor you prefer.
- Chill dough for 30 minutes for easier handling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: snickerdoodle thumbprint cookies