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Snickerdoodle Thumbprint Cookies

Snickerdoodle Thumbprint Cookies
Cranberry-Pistachio Biscotti with White Chocolate DrizzleFrances Largeman-Roth
Cook Time:
12 mins
Prep Time:
10 mins
Makes 30 cookies

Chef notes

Everyone loves a classic snickerdoodle cookie and these little gems are extra special with a jam-filled center. I've also made them healthier by using mostly whole wheat flour. Use the same jam for all of them, or mix it up with a colorful trio. Enjoy 2 snickerdoodles for less than 250 calories!

Make-ahead tip: The snickerdoodles may be kept in an airtight container for up to 4 days.


  • 1/2 stick unsalted butter, softened
  • 1 cup sugar
  • 1 egg. plus 1 egg white, whisked
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
Cinnamon-Sugar (for rolling)
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 5 tablespoons your favorite jam



    Preheat oven to 350° F.


    Using a handheld electric mixer, cream the butter and sugar. Add in the eggs and vanilla extract and beat until smooth.


    In a separate bowl, combine the flours, cream of tartar and salt. Make a well in the dry ingredients and add the wet mixture; combine.


    Chill dough for 30 minutes. Place sugar and cinnamon in a small bowl and blend thoroughly. Form dough into 1-inch balls and roll in sugar mixture. Place on a baking sheet, 2 inches apart. Use your thumb to make an indentation in the center of each cookie. Fill each indentation with 1/2 teaspoon of jam.


    Bake for 12 minutes, until cookies are set. Enjoy!

    Frances Largeman-Roth, RD, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD