Description
These Snickerdoodle Thumbprint Cookies with Chocolate combine the classic cinnamon-sugar flavor of snickerdoodles with a rich chocolate center. Soft and chewy cookies are rolled in cinnamon sugar, baked to golden perfection, and then filled with melted chocolate for an irresistible treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Coating
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Filling
- 8 oz semi-sweet or dark chocolate, finely chopped
- 1 tablespoon butter (optional, for extra smoothness)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This blend leavens the dough and adds the typical snickerdoodle texture.
- Cream Butter and Sugar: Using a mixer or by hand, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps create tender cookies. Then add the eggs one at a time and vanilla extract, mixing thoroughly after each addition.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, blending just until incorporated. Avoid over-mixing to keep the cookies soft and tender.
- Prepare Cinnamon-Sugar Coating & Form Cookies: In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon. Roll the dough into balls (about 1-inch size), coat each ball in the cinnamon-sugar mixture, then press your thumb into the center to create a deep indentation for the chocolate filling.
- Bake the Cookies: Place them on the prepared baking sheets and bake in the preheated oven for about 15 minutes, or until the edges are golden brown and the cookies are set but still soft.
- Melt Chocolate & Fill Thumbprints: While the cookies cool slightly, melt the chopped chocolate with the optional tablespoon of butter using a double boiler or in short bursts in the microwave, stirring frequently until smooth. Spoon or pipe the melted chocolate into the thumbprint centers of each cookie and allow the chocolate to set before serving.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Don’t over-mix the dough once the dry ingredients are added to keep cookies tender.
- The optional butter in the chocolate melt adds extra smoothness and shine but can be omitted if preferred.
- Allow cookies to cool slightly before filling to prevent the chocolate from melting too much and running off.
- Store the cookies in an airtight container to keep them fresh for up to a week.
