Description
These Snickerdoodle Thumbprint Cookies are buttery, cinnamon-sugar perfection filled with creamy vanilla icing. Soft, festive, and ideal for Christmas baking.
Ingredients
Scale
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1 cup butter
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1 cup sugar
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1 egg
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2 tsp vanilla
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2½ cups flour
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1 tsp baking powder
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¼ tsp salt
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¼ cup sugar + 1 tsp cinnamon (for coating)
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1½ cups powdered sugar
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2 tbsp butter
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1½ tbsp milk
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½ tsp vanilla
Instructions
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Preheat oven to 350°F.
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Cream butter and sugar.
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Add egg and vanilla.
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Mix dry ingredients and combine.
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Roll dough balls, coat in cinnamon sugar.
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Press centers and bake 10–12 mins.
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Cool, fill with icing, and serve.
Notes
Chill dough to prevent spreading.
Use cream cheese in filling for richness.
Store airtight up to 5 days.
Freeze unfrosted cookies up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert / Party Food
- Cuisine: American
Nutrition
- Calories: 140 kcal