Go Back
–+ servings
Snickerdoodle Thumbprint Cookies

Snickerdoodle Thumbprint Cookies with Rich Chocolate Bliss

Discover the joy of Snickerdoodle Thumbprint Cookies, soft and chewy with a rich chocolate filling. Perfect for gatherings or indulgent treats.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Spoon lightly into measuring cup.
  • 1 teaspoon Cream of Tartar Essential for puffiness.
  • 1 teaspoon Baking Soda Avoid substituting with baking powder.
  • ½ teaspoon Salt Essential for flavor.
  • 1 cup Unsalted Butter Use softened at room temperature.
  • 1 cup Granulated Sugar Can be substituted with brown sugar.
  • 2 large Eggs Use room temperature.
  • 2 teaspoons Vanilla Extract Use pure instead of imitation.
For the Coating
  • 1 tablespoon Granulated Sugar & Ground Cinnamon Adjust to preference.
For the Chocolate Filling
  • 1 cup Semi-Sweet or Dark Chocolate Milk chocolate can be used.
  • 1 tablespoon Butter (optional) For smoother filling.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Whisk
  • Cookie Scoop
  • Measuring cups and spoons

Method
 

Preparation Steps
  1. In a mixing bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs and vanilla extract until fully incorporated.
  2. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon. Gradually mix into wet ingredients until just combined.
  3. Cover the dough and refrigerate for about 30 minutes. Preheat oven to 350°F (175°C).
  4. Scoop dough into small balls (1-2 tablespoons) and pipe onto lined baking sheet.
  5. Press down in the center of each cookie to create an indentation.
  6. Bake for 10-12 minutes or until edges are golden. Cool for 5 minutes.
  7. Melt chocolate (and butter if using) in a microwave-safe bowl until completely melted.
  8. Spoon melted chocolate into the thumbprint of each cookie.
  9. Allow cookies to cool completely on the baking sheet.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Using room temperature ingredients and chilling the dough is crucial for the best texture and shape. Feel free to experiment with different fillings.

Tried this recipe?

Let us know how it was!