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 tablespoon cinnamon
- 1/2 cup frosting of your choice
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together butter, granulated sugar, and brown sugar.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Roll dough into balls and place on a baking sheet.
- Use your thumb to press a well in the center of each cookie.
- Sprinkle with cinnamon mixture and bake for 10-12 minutes.
- Remove from oven and let cool before filling with frosting.
Notes
- Store cookies in an airtight container.
- These cookies freeze well.
- Experiment with different frosting flavors.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: snickerdoodle thumbprint cookies, cookies, dessert, baking