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 hourhour20 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 24cookies
Author Sarah @ The Gold Lining Girl
Ingredients
For Snickerdoodle Thumbprints:
2/3c.unsalted buttersoftened
1/2c.sugar
2egg yolks
1tsp.vanilla
1 1/2c.all-purpose flour
1/4tsp.salt
1/3c.sugarfor rolling
1 1/2tsp.cinnamon
For Cookie Butter Buttercream:
1/2c.unsalted buttersoftened
1 1/3c.cookie butter or Biscoff spread
2 1/2c.powdered sugar
3-4tbsp.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.