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
  1. Preheat oven to 350°.
  2. Line several rimmed baking sheets with parchment paper.
  3. In a medium bowl, combine flour, cream of tartar, baking powder, baking soda, and salt, whisking well.
  4. 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.
  5. In a small bowl, combine remaining 1 cup sugar and cinnamon, stirring to blend.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/snickerdoodle-thumbprint-cookies-recipe/