A fun twist on traditional thumbprint cookies! Who doesn’t love these classic cookies? Good news, I’ve made them extra special with a spices, crushed cereal and an ooey gooey center.
I created this recipe approximately one year ago and it’s definitely time to make these again. My inspiration came from Trader Joe’s Cinnamon Bun Spread. Link below to add to your list. You can also find it on Amazon.
https://www.traderjoes.com/home/products/pdp/cinnamon-bun-spread-066449
If you don’t have access to a cinnamon bun spread, I’ve included directions in the recipe to make your own. Enjoy and don’t forget to tag WrenCooks on social media if you try one of my recipes. I love hearing from all of you!
Cinnabun Thumbprint Cookies
A fun twist on traditional thumbprint cookies! Who doesn't love these classic cookies? Good news, I've made them extra special with a spices, crushed cereal and an ooey gooey center.
Ingredients
- 1 stick unsalted butter, softened
- 1/2 cup sugar
- 1 1/4 cup AP flour
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups Cinnamon Toast Crunch cereal crushed into fine crumbs
Cinnamon Bun Spread (optional if not using store bought)
- 1 stick butter, softened
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- pinch of salt
Instructions
Cinnabun Spread:
- Combine all ingredients with a fork until well combined. Refrigerate until use.
Thumbprint Cookies:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Whisk together flour, cream of tartar, salt, baking powder and soda in a medium sized bowl. Set aside.
- Cream together the butter and sugar until pale, light and fluffy (3-4 minutes). Beat in the yolk and vanilla extract. Add in the dry ingredients, beat until well combined. Dough may be a little crumbly, that's fine!
- Place cereal crumbs in a bowl. Roll dough into 1" balls and then roll through the cereal crumbs. Place balls 2-3" apart on baking sheet.
- Bake for 6 minutes. Pull out of the oven and using your thumb or a rounded measuring spoon, making an indentation in the center of each cookie. Fill with cinnamon bun mixture, about 1 tsp.
- Bake for an additional 6-7 minutes, until the edges are golden.
- Transfer to a wire rack to cool completely. Store in an airtight container.
