Snickerdoodle Thumbprint Cookies
A classic cookie gets a seasonal update in these Snickerdoodle Thumbprint Cookies recipe. Traditional soft and chewy snickerdoodles are rolled in a sugar-cinnamon mixture, and then an indent in the center of the cookie is filled with creamy pumpkin butter for an irresistible fall treat.
Servings: 24 cookies
Calories: 114kcal
Equipment
Ingredients
- ⅔ cup salted butter softened
- ½ cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1 ½ cups flour
- ⅓ cup sugar +1 ½ teaspoons cinnamon mixed for rolling
- Pumpkin Butter - for filling the centers of the cookies
Instructions
- In the bowl of your mixer cream together butter and sugar until fluffy.
- Mix in the egg yolks and the vanilla until combined.
- Mix in flour until incorporated.
- Refrigerate for one hour.
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Shape dough into balls. About 1” in diameter. Roll dough balls in the cinnamon sugar mixture. Place dough balls about 2 “ apart on the prepared cookie sheet.
- Using your finger or a small measuring spoon press an indention into the center of the cookie. (make sure to repair any cracks and keep the cookies round)
- Bake for 12-15 minutes, cookies will feel set to the touch but will not brown.
- Cool on wire racks.
- Fill with pumpkin butter before serving.
- Transfer leftover cookies to an airtight container and store them on the kitchen counter for 3-4 days. If you find your kitchen is warm or humid it is best to place the cookies in the fridge. You can also freeze the cookies for up to 3 months.
Notes
Want to make these cookies, but don't have pumpkin butter on hand? Try filling the center with caramel, or a cinnamon buttercream or cream cheese frosting. Also delicious with apple butter or apple jam.
Nutrition
Serving: 1g | Calories: 114kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 46mg | Sugar: 8g