Buttery thumbprint cookies, dusted with cinnamon-sugar, and filled with Biscoff cookie butter buttercream! These Snickerdoodle Thumbprints with Cookie Butter Buttercream need to have a spot on your holiday cookie tray.
I first want to talk about this cookie butter buttercream. It’s one of the best things to come into my life in 2016.
A few other noteworthy mentions would be bacon jam (stay tuned – you will not want to miss that), this Fireball Whiskey Caramel Sauce, and this Giant Pumpkin Pecan Caramel Skillet Cinnamon Roll. Those are a few of my very favorite recipes of the entire year.
Cookie butter buttercream is going to make another appearance before Christmas. Don’t hate me for the lack of variety. Once you try it, you will be elated that it’s going to show up again.
I wasn’t sure it was going to work to make buttercream from cookie butter because I’m just not as familiar with the ingredient makeup of cookie butter. Besides that it’s maybe made partially with crushed cookies??
I’ve made peanut butter buttercream (plenty), and macadamia nut butter buttercream. Oh, and Nutella buttercream. Still, I didn’t know if cookie butter would work the same in buttercream as nut butters. It’s not a nut butter, afterall.
I tried it with similar proportions that I use with other nut butters in frosting, and it resulted in a PERFECT light and fluffy buttercream on the first try. Then I made it twice more. It’s surprisingly really fluffy, and it’s strong on cookie butter flavor. It is addictive and amazing, and of course, I want it on absolutely everything now.
I wanted to make thumbprints first and foremost though. In all my brainstorming for Christmas cookie ideas, I knew I wanted to include thumbprints. These are sweet and buttery, sturdy enough to hold a mountain of cookie butter buttercream, but still chewy and soft. They are dusted in cinnamon-sugar, and that couldn’t be a better match with the cinnamon-y cookie butter buttercream.
These definitely earn a spot on your holiday cookie tray, so don’t forget to include them when you start planning your Christmas cookie-palooza.
- ⅔ c. unsalted butter, softened
- ½ c. sugar
- 2 egg yolks
- 1 tsp. vanilla
- 1½ c. all-purpose flour
- ¼ tsp. salt
- ⅓ c. sugar (for rolling)
- 1½ tsp. cinnamon
- ½ c. unsalted butter, softened
- 1⅓ c. cookie butter or Biscoff spread
- 2½ c. powdered sugar
- 3-4 tbsp. heavy cream
- In a large mixing bowl, combine butter and sugar. Cream until light and fluffy.
- Beat in egg yolks and vanilla.
- Beat in flour and salt. Do not overmix.
- Refrigerate for 1 hour or until dough easily forms into a ball.
- Shape into 1-inch balls.
- In a small bowl, whisk together ⅓ c. sugar and cinnamon.
- Roll each ball in the cinnamon-sugar to thoroughly coat.
- Place 2 inches apart on greased baking sheets.
- Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
- Bake at 375 degrees for 11-15 minutes, or until set when you lightly touch an edge (carefully).
- Remove to wire racks to cool completely.
- Prepare cookie butter buttercream.
- In a large mixing bowl, beat butter and cookie butter until smooth.
- Add powdered sugar, beating until smooth.
- Add heavy cream, one tablespoon at a time, beating until frosting is light and fluffy. It should be thick, but fluffy and spreadable.
- Pipe or spread frosting onto the center of the thumbprint cookies.
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