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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.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 16 cookies
Course: Dessert
Ingredients Method

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

Method
 

Cinnabun Spread:
  1. Combine all ingredients with a fork until well combined. Refrigerate until use.
Thumbprint Cookies:
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Whisk together flour, cream of tartar, salt, baking powder and soda in a medium sized bowl. Set aside.
  3. 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!
  4. 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.
  5. 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.
  6. Bake for an additional 6-7 minutes, until the edges are golden.
  7. Transfer to a wire rack to cool completely. Store in an airtight container.