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Snickerdoodle Thumbprints with Cookie Butter Buttercream

Buttery thumbprint cookies, dusted with cinnamon-sugar, and filled with Biscoff cookie butter buttercream! Make sure these Snickerdoodle Thumbprints with Cookie Butter Buttercream have a spot on your cookie tray.
Course Cookies
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings 24 cookies
Author Sarah @ The Gold Lining Girl

Ingredients

For Snickerdoodle Thumbprints:

  • 2/3 c. unsalted butter softened
  • 1/2 c. sugar
  • 2 egg yolks
  • 1 tsp. vanilla
  • 1 1/2 c. all-purpose flour
  • 1/4 tsp. salt
  • 1/3 c. sugar for rolling
  • 1 1/2 tsp. cinnamon

For Cookie Butter Buttercream:

  • 1/2 c. unsalted butter softened
  • 1 1/3 c. cookie butter or Biscoff spread
  • 2 1/2 c. powdered sugar
  • 3-4 tbsp. heavy cream

Instructions

For Snickerdoodle Thumbprints:

  1. In a large mixing bowl, combine butter and sugar. Cream until light and fluffy.
  2. Beat in egg yolks and vanilla.
  3. Beat in flour and salt. Do not overmix.
  4. Refrigerate for 1 hour or until dough easily forms into a ball.
  5. Shape into 1-inch balls.
  6. In a small bowl, whisk together 1/3 c. sugar and cinnamon.
  7. Roll each ball in the cinnamon-sugar to thoroughly coat.
  8. Place 2 inches apart on greased baking sheets.
  9. Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
  10. Bake at 375 degrees for 11-15 minutes, or until set when you lightly touch an edge (carefully).
  11. Remove to wire racks to cool completely.
  12. Prepare cookie butter buttercream.

For Cookie Butter Buttercream:

  1. In a large mixing bowl, beat butter and cookie butter until smooth.
  2. Add powdered sugar, beating until smooth.
  3. Add heavy cream, one tablespoon at a time, beating until frosting is light and fluffy. It should be thick, but fluffy and spreadable.
  4. Pipe or spread frosting onto the center of the thumbprint cookies.