Snickerdoodle Thumbprint Cookies

By srumbel

These cookies are simple to make and absolutely delicious. Once the dough is made and chilled the individual rolled balls get rolled into a cinnamon sugar mixture. The balls get placed on the cookie sheet and then you press your thumb into the center. The cookies get baked that way and sometimes the thumbprint you pressed into the center comes up a bit. This is an easy fix; just press the backside of a half-teaspoon measuring spoon into the slightly indented hole to create a more distinct thumbprint in the cookie. The frosting gets piped into the indent and on the top if desired to make them a bit prettier. The frosting on these cookies are absolutely amazing – it’s got a hint of cinnamon plus lots of sugary goodness – the perfect complement to the cookies.
from lilluna.com

Ingredients

• 1 cup butter, at room temperature
• 2/3 cup white sugar
• 1 teaspoon vanilla extract
• 2 cups + 2 tablespoons white flour
• 1/2 cup white sugar
• 1 teaspoon cinnamon
• Frosting
• 1/2 cup butter, at room temperature
• 2 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1-2 teaspoons cinnamon

Preparation

Step 1

Preheat the oven to 350 degrees F. In a large bowl beat together the butter, white sugar, vanilla extract, and flour.
Chill the dough for at least 1 hour.
In a small bowl combine the cinnamon and sugar. Roll small balls of the dough into the cinnamon sugar mixture and then place on a baking sheet.
Indent the center of the cookies with your thumb and bake for 12-15 minutes (this depends on the size cookies; I kept them small).
Remove from the oven and indent the thumbprint more if needed with the back of a ½ teaspoon measuring spoon.
Allow to cool.
Meanwhile beat all of the frosting ingredients together. Transfer the frosting into a plastic bag and cut off the tip.
Pipe into the center of the cooled cookies and on top if desired.
Enjoy!