Description
These Snickerdoodle Thumbprint Cookies are buttery, cinnamon-sugar perfection filled with creamy vanilla icing. Soft, festive, and ideal for Christmas baking.
Ingredients
Scale
1 cup butter
1 cup sugar
1 egg
2 tsp vanilla
2½ cups flour
1 tsp baking powder
¼ tsp salt
¼ cup sugar + 1 tsp cinnamon (for coating)
1½ cups powdered sugar
2 tbsp butter
1½ tbsp milk
½ tsp vanilla
Instructions
Preheat oven to 350°F.
Cream butter and sugar.
Add egg and vanilla.
Mix dry ingredients and combine.
Roll dough balls, coat in cinnamon sugar.
Press centers and bake 10–12 mins.
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