Satisfy your sweet tooth with these delicious Snickerdoodle Thumbprint Cookies.
Snickerdoodle Thumbprint Cookies
Yield: approximately 48
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1⅔ cups sugar, divided
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup prepared apple butter
Instructions
- Preheat oven to 350°.
- Line several rimmed baking sheets with parchment paper.
- In a medium bowl, combine flour, cream of tartar, baking powder, baking soda, and salt, whisking well.
- In a large mixing bowl, combine butter and ⅔ cup sugar. Beat at high speed with a mixer until light and creamy. Add egg yolks and vanilla extract, beating until combined. Add flour mixture, beating until incorporated.
- In a small bowl, combine remaining 1 cup sugar and cinnamon, stirring to blend.
- Using a levered 2-teaspoon scoop, drop dough into cinnamon-sugar mixture, tossing to coat. Place dough balls 2 inches apart on prepared baking sheets.
- Using a finger or the back of a rounded measuring spoon, press an indentation into the center of each dough ball. Fill each indentation with ½ teaspoon apple butter.
- Bake for 7 minutes. Remove pans from oven, and fill each indentation with an additional ½ teaspoon apple butter. Bake until edges of cookies are golden brown, 6 to 8 minutes.
- Transfer cookies to wire cooling racks, and let cool completely. Store in a single layer in airtight containers, and refrigerate for up to a day.
From TeaTime, September/October 2016
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