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Snickerdoodle Thumbprint Cookies Recipe
Simple and Delicious Snickerdoodle Thumbprint Cookies on {
lilluna.com
} A soft, cinnamon cookie filled with a frosting made with heavy cream, cinnamon, butter, vanilla, & powdered sugar.
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Chill
1
hour
hr
Total Time
17
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
24
Author:
Lil' Luna
Ingredients
Cookie
1
cup
butter
at room temperature
2/3
cup
sugar
1
tsp
vanilla extract
2
cups
all-purpose flour
and 2 tbsp
1/2
cup
sugar
1
tsp
cinnamon
Frosting
1/2
cup
butter
at room temperature
2
cups
powdered sugar
2-3
tbsp
heavy whipping cream
1
tsp
vanilla extract
1-2
tsp
cinnamon
Instructions
Preheat the oven to 350 degrees F. In a large bowl beat together the butter, white sugar, vanilla extract, and flour.
Chill the dough for at least 1 hour.
In a small bowl combine the cinnamon and sugar. Roll small balls of the dough into the cinnamon sugar mixture and then place on a baking sheet.
Indent the center of the cookies with your thumb and bake for 12-15 minutes (this depends on the size cookies; I kept them small).
Remove from the oven and indent the thumbprint more if needed with the back of a ½ teaspoon measuring spoon.
Allow to cool.
Meanwhile beat all of the frosting ingredients together. Transfer the frosting into a plastic bag and cut off the tip.
Pipe into the center of the cooled cookies and on top if desired.
Enjoy!
Nutrition
Calories:
222
kcal
|
Carbohydrates:
27
g
|
Protein:
1
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
32
mg
|
Sodium:
102
mg
|
Potassium:
13
mg
|
Sugar:
19
g
|
Vitamin A:
375
IU
|
Calcium:
8
mg
|
Iron:
0.5
mg