Quick and Easy
Filled with a sweet, creamy buttercream
3 unsalted Buttersticks
3/4 cup Sugar
1 (yolk) Egg
1/3 cup cocoa powder
2 teaspoons vanilla extract
2 cups Gluten Free Flour( Bob's Red Mill )
1/4 teaspoon Kosher Salt
1/2 teaspoon baking soda
2 tsp shortening
1 3/4 cup Sugar(powdered)
1 teaspoon vanilla extract
What is Chocolate Thumbprint Cookies and how to make it?
Filled with a sweet, creamy buttercream in the center, these Thumbprint Cookies are melt in mouth and are completely gluten free. These cookies are made with simple ingredients like sugar, flour, butter and egg yolk and takes less than 10 minutes to bake. You can add any sprinkles on the top but we suggest peppermint pieces which tastes best.
Tips to Make a Gluten-Free Thumbprint Cookies
- You can choose the desired toppings to sprinkle over the cookies.
Preheat your oven to 350 degrees. Arrange parchment paper in a baking sheet and keep it aside.
Take a bowl, add butter and sugar in it. Beat mixture using hand mixture until it turns fluffy and creamy. Combine egg yolk. Cocoa powder and vanilla extract into the mixture and mix well.
Take another bowl and combine flour, baking soda, and salt in it and whisk together.
Transfer this flour mixture into butter mixture and mix well until dough comes out of it
Scoop out small portions of dough using mini ice cream scoop and roll on the work surface to form a ball. Now, place it on the prepared baking sheet and press the center down with your thumb. Repeat the same process with the rest of the dough to form cookies.
Bake the thumbprint cookies for 7-8 minutes. To ensure it is cooked through, press the center of any cookie and check if it has nice indentation Allow it to cool for 10 minutes.
Take a ball and add unsalted butter, shortening, sugar and vanilla extract into it. Mix all the ingredients well using a hand mixer. Add this filling into a piping bag with the corner tip cut off. Add small amounts of buttercream filling in the center of each cookie and top it with sprinkles.