Gluten Free Chocolate Thumbprint Cookies
User Reviews
5
Gluten Free Chocolate Thumbprint Cookies
Description
The cookie dough combines unsalted butter and sugar creamed until soft, then merges a single egg yolk, cocoa powder, and vanilla with a gluten-free one-to-one flour blend, kosher salt, and baking soda. Balls of dough pressed in the center create indentations before a brief 7-minute bake, leaving the cookies slightly underdone for a moist center. After cooling, the thumbprints are filled with a buttercream made from butter, shortening, powdered sugar, and vanilla.
This method yields cookies with a tender crumb influenced by the gluten-free flour and rich cocoa, while the buttercream filling adds sweetness and a smooth texture contrast. Using cooled cookies is essential to maintain the integrity of the filling.
Ingredients
- 2 ticks butter unsalted
- ¾ cup sugar
- 1 egg yolk
- ⅓ cup cocoa powder
- 2 teaspoon vanilla extract
- 2 cups gluten-free flour Bob's Red Mill 1 To 1
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
Buttercream Filling
- 1 tick butter unsalted
- 2 tablespoon shortening
- 1 ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper.
- Using a stand mixer beat the butter and sugar together until soft and creamy. Add 1 egg yolk, cocoa powder, and vanilla and continue to mix.
- In a separate bowl whisk flour, baking soda, and salt.
- Add flour mixture to butter mixture and mix until just combined and a dough forms.
- Scoop dough with a mini ice cream scoop about 2 teaspoon and roll into a ball. Place on cookie sheet and press the center down with your thumb.
- Cook for 7 minutes. They may not seem done but I like mine undercooked a bit. Gently press the center down again with your thumb to make sure you have a good indentation. Let cool before removing from sheet.
Buttercream Filling
- Mix all buttercream ingredients together in a stand mixer. Put icing into a piping bag or use a big ziploc with the corner tip cut off. Pipe a small amount of icing in center of cooled cookies. Top with sprinkles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 38mg | 13% |
| Sodium | 52mg | 2% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 365IU | 7% |
| Calcium | 13mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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