Go Back
Vanilla Cream Snickerdoodle Thumbprint Cookies topped with cream

Vanilla Cream Snickerdoodle Thumbprint Cookies

Delightfully crispy on the outside with a soft, chewy center, these cookies are filled with velvety vanilla cream for an indulgent treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Should be at room temperature.
  • 1 1/2 cups granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup vanilla cream or frosting For filling.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, sift together the all-purpose flour, baking soda, cream of tartar, cinnamon, and salt.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  4. Blend in the egg and vanilla extract until combined.
  5. Gradually add the dry mixture to the wet ingredients, mixing just until no flour pockets remain.
  6. Scoop tablespoon-sized amounts of dough and roll them into balls. Place them on parchment-lined baking sheets, about 2 inches apart.
  7. Using your thumb or the back of a small measuring spoon, press an indentation into the center of each dough ball.
Baking
  1. Place the baking sheets in the preheated oven and bake for 12-15 minutes or until the edges are golden brown.
  2. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  3. Once cooled, gently fill each thumbprint hole with ≈1/2 teaspoon of vanilla cream or frosting.

Notes

For Halal-friendly options, substitute with non-dairy butter or your favorite plant-based egg replacement. Chill the dough for 30 minutes for thicker cookies.