This healthy cinnamon-sugar snickerdoodle thumbprint cookie recipe has an added bonus: chocolate filling! With slightly crispy edges and a chewy, chocolaty center, these snickerdoodle cookies are the ultimate crowd pleaser.
Make Ahead Tip: Cover and refrigerate the chocolate filling for up to 1 week. Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Serving Size: 1 1/2-inch cookie
84 calories; protein 1.1g; carbohydrates 12.7g; dietary fiber 0.7g; sugars 6.7g; fat 3.4g; saturated fat 1.2g; cholesterol 6.7mg; vitamin a iu 39.9IU; vitamin c 0.3mg; folate 15.8mcg; calcium 18mg; iron 0.7mg; magnesium 5mg; potassium 26.9mg; sodium 30.3mg; added sugar 7g.