Gluten Free Chocolate Thumbprint Cookies
Prep Time:
10 minutes
Cook Time:
8 minutes
Servings:
Ingredients
  • 2 sticks unsalted butter
  • 3/4 cup cup sugar
  • 1 egg yolk
  • 1/3 cup cocoa powder
  • 2 teaspoon vanilla extract
  • 2 cup bob's red mill 1 to 1 gluten free flour
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 stick unsalted butter
  • 2 tablespoon shortening
  • 1 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
Directions
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with Silpat or parchment paper.
  3. Using a stand mixer beat the butter and sugar together until soft and creamy.
  4. Add 1 egg yolk, cocoa powder, and vanilla and continue to mix.
  5. In a separate bowl whisk flour, baking soda, and salt.
  6. Add flour mixture to butter mixture and mix until just combined and a dough forms.
  7. Scoop dough with a mini ice cream scoop about 2 tsp and roll into a ball.
  8. Place on cookie sheet and press the center down with your thumb.
  9. Cook for 7 minutes.
  10. They may not seem done but I like mine undercooked a bit.
  11. Gently press the center down again with your thumb to make sure you have a good indentation.
  12. Let cool before removing from sheet.
  13. Mix all buttercream ingredients together in a stand mixer.
  14. Put icing into a piping bag or use a big ziploc with the corner tip cut off.
  15. Pipe a small amount of icing in center of cooled cookies.
  16. Top with sprinkles.