The holidays are right around the corner so why not share some love with someone special? These Gluten Free Chocolate Thumbprint Cookies are sure to brighten someone's day. They are filled with a sweet, creamy buttercream and topped with holiday sprinkles. (gluten-free)
This post is sponsored by Bob's Red Mill but as always, all thoughts and opinions are my own.
Have you seen the Christmas commercials yet? It's impossible not to. It's like we flipped a switch the day after Halloween and moved on to Christmas. I'm okay with that because I love it! No stress here...just holiday cheer! That's why I'm starting my holiday baking NOW.
What is your favorite cookie to give over the holiday season? I love giving these Gluten Free Thumbprint Cookies because they feel extra special. They are soft and chocolatey with a sweet, creamy buttercream in the center. They can be topped with any sprinkles but the peppermint pieces are the best. Aren't they the cutest?
It's so easy with our busy lives to take those special people for granted. So this season, go out of your way to lift someone up. Thank that person in your life who always goes above and beyond. These cookies will do the trick!
They are made with love and baked with !
I started with my number one go to Gluten Free Flour. You guys already know how much I LOVE 1 to 1 Gluten Free Baking Flour, right? I mean I talk about it all the time.
It is the easiest way to bake gluten free because all you have to do is replace regular flour with this. What could be easier? No weird combinations of gluten free flours that you have to put together at home. So easy. Try this Gluten Free Lemon Blueberry Cake or these Gluten Free Chocolate Pecan Pie Bars and see for yourself.
Once you get your dough all mixed together you roll 1 ½ inch balls and place them on a parchment or Silpat lined baking sheet. Press down in the middle with your thumb. You can also use the handle of a wooden spoon if you prefer a smaller opening.
Bake for about seven minutes. Do not overbake. You may not think they are done but remember they will continue to cook on the baking sheet when removed from the oven. Press down again just to make sure you get that nice indentation.
When they are completely cool you can fill them with the buttercream. I used a Ziploc bag with the corner tip cut off to pipe mine in. Top with chopped peppermint candies or use peppermint dust. This makes a beautiful pink color. To make the peppermint dust put the candies in a Ziploc bag and pound them with a rolling pin.
More Holiday Dessert Recipes
- Chocolate Sprinkle Cookies
- Gluten Free Chocolate Sheet Cake
- Peppermint Puppy Chow
- Creamy Chocolate Peppermint Cups
- Gluten Free Chocolate Crinkle Cookies
- Gluten Free Seven Layer Bars
Gluten Free Chocolate Thumbprint Cookies
Ingredients
- 2 sticks unsalted butter
- ¾ cup sugar
- 1 egg yolk
- ⅓ cup cocoa powder
- 2 teaspoon vanilla extract
- 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
Buttercream Filling
- 1 stick unsalted butter
- 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
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Adapted from Martha Stewart.
This post is sponsored by Bob's Red Mill but as always, all thoughts and opinions are my own.
Mary says
These look wonderful! I love Bob's Red Mill! And it's so great to be able to make cookies for my gluten-free friends!
Karen Kelly says
What a good friend you are Mary!
Patty @ Spoonabilities says
These look soooo delicious! What a perfect holiday cookie!
Karen Kelly says
Thanks Patty!
Cheapskate Cook says
oooooh, these are so cute! I've never filled a thumbprint cookie with frosting before, but that's a fun idea!
Karen Kelly says
Thanks!
Luci {Luci's Morsels} says
Yum! I have to add these to my Christmas spread. I love how easy they are to make, yet festive.
Karen Kelly says
Yes so easy Luci!
Michelle @ Vitamin Sunshine says
Chocolate and peppermint are the BEST! I was just talking about making a chocolate/peppermint cookie yesterday with my friend! Totally on these. And I have a HUGE bag of that flour in my kitchen 🙂 I'm all set! Sharing all around 🙂
Karen Kelly says
Thanks Michelle. Don't you just love Bob's Red Mill?
Monika Manchanda says
They look delicious. The year just flew and it's time for Xmas again. YAY
Karen Kelly says
I know Monika, doesn't it go by so fast?
Mary Ann | The Beach House Kitchen says
What a delicious way to spread holiday cheer Karen! I love Bob's Gluten Free Flour. It's my go-to flour when I bake for friends who eat gluten free!
Traci | Vanilla And Bean says
No better time to start making cookies! After all, the holiday season is so short! Your cookies are so pretty and festive. I love how Bob's makes it so easy for us to bake GF for those who are sensitive to it. Happy Thanksgiving Karen!
Susan says
I can't seem to find a quantity listed. Can you please tell me how many cookies this recipe makes?
Karen Kelly says
Thanks for letting me know Susan. I just fixed it.