Best Snickerdoodle Thumbprint Cookies

Snickerdoodle thumbprint cookies are one of my favourites to make for the holidays! The cookies are super soft and chewy, rolled in a sweet cinnamon sugar coating, and filled with raspberry jam

Info and tips for best snickerdoodle thumbprint cookies

Cream of tarter is really important to when making snickerdoodle cookies. It gives the cookies a tangy flavour, and also increases the chewiness of the cookie because it prevents the sugar from crystalizing into crunchiness. Don’t leave this out!

Make sure to chill your dough at least 30 minutes. Chill longer if you can (max 72 hours). By chilling the dough you allow the fats to solidify, basically meaning the cookies will hold their shape more when baking instead of melting quickly.

When baking these its super important to pull them out before they look done. Let them finish cooking on the pan. The cookies will feel soft and undercooked at first, but as you let them rest they will firm up. Once they are firm you can remove to a tray to finish cooling so you don’t get a soggy bottom.

I like to add raspberry jam in the middle to about half the batch, leaving the rest regular. You can add any jam you’d like, even caramel bits or chocolate would be delicious.

Equipment

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I use these Stainless Steel Sheet Pans for cookies.

Having a Cookie Scooper on hand makes portioning the cookies so much easier.

I used my Kitchen Aid Mixer for this recipe. I just recently bought this sage green one and am loving it! It makes baking so much easier and fun.

Ingredients for best snickerdoodle thumbprint cookies

• 1 cup salted butter
• 1 1/2 cups white sugar
• 2 eggs
• 2 tsp vanilla
• 2 3/4 cups flour
• 1 1/2 tsp cream of tarter
• 1/2 tsp baking soda
• 1/4 white sugar (for cinnamon sugar)
• 1 tbsp cinnamon (for cinnamon sugar)
• raspberry jam (about 1 tsp for the center of each cookie)

Instructions

1. Start by creaming the softened butter and white sugar together for about 5 minutes in a large bowl. It should be light and fluffy.
2. Next add in the eggs and vanilla and cream again for 1-2 minutes. Make sure to scrape down the sides of the bowl.
3. Add in flour, cream of tarter, and baking soda. Mix until just incorporated, don’t over mix.
4. Wrap the dough in wax paper and chill in the fridge for at least 30 minutes.
5. Preheat the oven to 350.
6. Mix the 1/4 cup white sugar with 1 tbsp of cinnamon and set aside.
7. After chilling, scoop out the dough (about 1-2 tbsp) and roll with your hands into balls. Then coat with the cinnamon sugar, making sure all sides are coated.
8. Add the cookies to a parchment paper lined baking sheet and press the center down with your thumb, place about a tsp of jam in the hole of each cookie.
9. Bake in the oven for 9-10 minutes. Remove and let the cookies finish cooking on the pan, don’t try to remove them right away (they will still be very soft). Once they can hold their shape (after about 5 minutes), add to a rack to finish cooling.

See below for a video tutorial!

For more cookie recipes make sure to try my Cream Cheese Pumpkin Snickerdoodles or my Strawberry Cheesecake Cookies!

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Best Snickerdoodle Thumbprint Cookies

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Desserts

By Kenna's Cooks – Serves: 2 dozen

Prep Time: 1 hour – Cooking Time: 10 minutes – Total Time: 1 hour 10 minutes

These cookies are super soft and chewy, rolled in a sweet cinnamon sugar coating, and filled with raspberry jam.

Ingredients

• 1 cup salted butter
• 1 1/2 cups white sugar
• 2 eggs
• 2 tsp vanilla
• 2 3/4 cups flour
• 1 1/2 tsp cream of tarter
• 1/2 tsp baking soda
• 1/4 white sugar (for cinnamon sugar)
• 1 tbsp cinnamon (for cinnamon sugar)
• raspberry jam (about 1 tsp for the center of each cookie)

Instructions

1

Start by creaming the softened butter and white sugar together for about 5 minutes in a large bowl. It should be light and fluffy.

2

Next add in the eggs and vanilla and cream again for 1-2 minutes. Make sure to scrape down the sides of the bowl.

3

Add in flour, cream of tarter, and baking soda. Mix until just incorporated, don't over mix.

4

Wrap the dough in wax paper and chill in the fridge for at least 30 minutes.

5

Preheat the oven to 350.

6

Mix the 1/4 cup white sugar with 1 tbsp of cinnamon and set aside.

7

After chilling, scoop out the dough (about 1-2 tbsp) and roll with your hands into balls. Then coat with the cinnamon sugar, making sure all sides are coated.

8

Add the cookies to a parchment paper lined baking sheet and press the center down with your thumb, place about a tsp of jam in the hole of each cookie.

9

Bake in the oven for 9-10 minutes. Remove and let the cookies finish cooking on the pan, don't try to remove them right away (they will still be very soft). Once they can hold their shape (after about 5 minutes), add to a rack to finish cooling.

Notes

Can be stored in an airtight container for 3-4 days. Cookies can be frozen.