Snickerdoodle Thumbprint Cookies with Chocolate bring together the beloved cinnamon-sugar flavors of a traditional Snickerdoodle with a rich, velvety chocolate filling. The piped edges not only offer an elegant look but also provide a crisp, delightful texture that contrasts beautifully with the soft center. Whether you’re making these for a family gathering, holiday cookie exchange, or just as a sweet treat for yourself, these cookies are guaranteed to impress.
Here is the modified classic Snickerdoodle cookie recipe that brings out its cinnamon-sugar charm with a delightfully soft and chewy texture. For a twist, try the caramel-filled Snickerdoodles, where gooey caramel is nestled inside each cookie, offering a sweet surprise with every bite.
Why You’ll Love These Snickerdoodle Cookies
These cookies are a step up from the usual. The signature cinnamon-sugar coating of a Snickerdoodle combined with the smooth chocolate filling offers a perfect balance of sweetness and spice. The piped edges elevate these cookies from casual to sophisticated, making them ideal for special occasions.
What Sets These Cookies Apart?
While traditional Snickerdoodles rely on simple shapes and flavors, these Chocolate Thumbprint Snickerdoodles add a decorative flair with their piped dough and rich chocolate center. The combination of textures—crisp edges, soft cookie, and silky chocolate—makes each bite a delightful experience.
Achieving the right consistency for your cookie dough is essential for these cookies to turn out perfectly. The dough should be firm enough to hold its shape when piped, yet soft enough to create those signature spirals. Here are some key considerations:
- Chilling the Dough: Refrigerate the dough if it’s too soft to pipe, as this will help it firm up just enough to hold its shape. If it becomes too firm, allow it to sit at room temperature briefly before piping.
- Chocolate Quality: Using high-quality chocolate for the filling will significantly enhance the flavor. Opt for semi-sweet or dark chocolate, depending on your preference for richness.
Flavor and Texture: The Perfect Match
The combination of the cinnamon-sugar coating with the chocolate filling offers a rich depth of flavor that will satisfy any sweet tooth. These cookies are soft, buttery, and have just the right amount of crisp on the edges, while the thumbprint chocolate center adds a luxurious finish.
Variations to Consider
Though the recipe is already a crowd-pleaser, there are plenty of ways to experiment with the filling or toppings:
- Nutella Center: Swap the chocolate filling for Nutella if you’re a fan of hazelnut flavor.
- Caramel Drizzle: For a touch of indulgence, drizzle salted caramel sauce over the chocolate once it has set.
- White Chocolate Twist: Replace dark or semi-sweet chocolate with white chocolate for a milder, creamier flavor.
Snickerdoodle Thumbprint Cookies with Chocolate Recipe
Course: Cake Ideas24
servings25
minutes15
minutes190
kcalIngredients
- For the Cookies:
2 ¾ cups all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
- For the Cinnamon-Sugar Coating:
¼ cup granulated sugar
2 teaspoons ground cinnamon
- For the Chocolate Thumbprint Filling:
8 oz semi-sweet or dark chocolate, finely chopped
1 tablespoon butter (optional, for extra smoothness)
Steps
- Step 1: Prepare the Dough
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined. The dough should be soft but firm enough to pipe. If it’s too soft, refrigerate it for 15-20 minutes before piping.
- Step 2: Make the Chocolate Filling
- While the dough chills, melt the chocolate and butter (if using) in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Set aside to cool slightly.
- Step 3: Prepare the Cinnamon-Sugar Coating
- In a small bowl, mix the granulated sugar and cinnamon for the coating.
- Step 4: Shape the Cookies by Piping
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Transfer the cookie dough to a piping bag fitted with a large open star tip (like Wilton 1M or similar). This will give the cookies that beautiful ridged, spiral effect.
- Pipe the dough onto the prepared baking sheets in a circular spiral, leaving a small space in the center where the chocolate filling will go. Each cookie should be about 2 inches in diameter. Space the cookies about 2 inches apart to allow for slight spreading.
- Gently press down the center of each cookie with the back of a spoon or your thumb to create a well for the chocolate filling.
- Lightly dust the piped cookies with the cinnamon-sugar mixture before baking.
- Step 5: Bake the Cookies
- Bake the cookies for 10-12 minutes, or until the edges are golden and the tops are just beginning to set. The cookies should still be soft but lightly golden around the edges.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes.
- Step 6: Fill with Chocolate
- Once the cookies have cooled slightly, spoon the melted chocolate into the center of each cookie where you created the indentation. The warm cookies will help the chocolate settle smoothly.
- Allow the cookies to cool completely on a wire rack so the chocolate can set, or enjoy them while the centers are still gooey for an extra indulgent treat!
Serving Information
- Servings: About 24 cookies
- Prep Time: 25 minutes (plus 20 minutes chilling time)
- Bake Time: 10-12 minutes
- Calories per cookie: Approximately 190
Emma’s Tips
- Piping the dough: Make sure the dough is firm enough to pipe neatly. If it’s too soft, refrigerate it for a bit longer. On the other hand, if it’s too firm and hard to pipe, allow it to soften slightly at room temperature.
- Alternative toppings: You can switch up the filling by using different types of chocolate, or even add a dollop of Nutella or caramel sauce for a fun variation.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the unfilled cookies and add the chocolate filling just before serving.
Serving Suggestions
These Chocolate Thumbprint Snickerdoodles are perfect with a warm drink like coffee or spiced tea, and they make a delightful addition to any dessert table. Their sophisticated shape makes them an impressive treat for gatherings, or you can package them up in a beautiful box for a homemade gift that’s sure to wow.
Dear Reader
I hope this fun take on Snickerdoodles inspires you to try something a little different with your next batch of cookies! The piped spiral edges give them such a unique and elegant look, and the gooey chocolate center is simply irresistible. Have you ever added your own twist to a classic recipe? I’d love to hear all about it in the comments below! And if you give this recipe a try, don’t forget to share your beautiful creations with me on social media.
