Gluten Free Chocolate Thumbprint Cookies
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5 from 4 votes

Gluten Free Chocolate Thumbprint Cookies

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)
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 24
Calories 208kcal
Author Karen Kelly

Ingredients

Buttercream Filling

  • 1 stick unsalted butter
  • 2 tbsp shortening
  • 1 3/4 cup powdered sugar
  • 1 tsp 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 tsp 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

Calories: 208kcal | Carbohydrates: 23g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 52mg | Potassium: 20mg | Fiber: 1g | Sugar: 15g | Vitamin A: 365IU | Calcium: 13mg | Iron: 0.5mg