Description
These Snickerdoodle Thumbprint Cookies are a delightful twist on the classic snickerdoodle, with a gooey caramel center. Perfect for holiday gatherings or any time you’re craving a sweet treat!
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
For rolling:
- 1/4 cup granulated sugar mixed with 1 1/2 teaspoons ground cinnamon
For filling:
- 1/2 cup thick caramel sauce or dulce de leche
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually add to the wet ingredients and mix until a soft dough forms.
- Roll and shape cookies: Roll dough into balls, coat in cinnamon sugar mixture, place on baking sheet, and make an indentation in each ball.
- Bake: Bake for 12–14 minutes until edges are set. Reinforce indentations if needed.
- Fill cookies: Let cool slightly, then fill each center with caramel sauce or dulce de leche.
Notes
- Ensure your caramel is thick enough to hold its shape in the cookie.
- Try sprinkling a little sea salt over the caramel for a salted caramel twist.
- Store cookies in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
