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.