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.
Servings 24 cookies
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:
- 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 1/3 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.
For 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.