Snickerdoodle Thumbprints with Cookie Butter Buttercream

• Vegetarian

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 1 1/3 cup Cookie butter or biscoff spread

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1 1/2 tsp Cinnamon
  • 2 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 1/4 cup Butter, unsalted
  • 3 tbsp Heavy cream

Found on thegoldlininggirl.com

Description

Ingredients

• ⅔ c. unsalted butter, softened
• ½ c. sugar
• 2 egg yolks
• 1 tsp. vanilla
• 1½ c. all-purpose flour
• ¼ tsp. salt
• ⅓ c. sugar (for rolling)
• 1½ tsp. cinnamon
• ½ c. unsalted butter, softened
• 1⅓ c. cookie butter or Biscoff spread
• 2½ c. powdered sugar
• 3-4 tbsp. heavy cream

Directions

• 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 ⅓ 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.
• 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.