• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Wheat by the Wayside
  • Home
  • Recipes
  • Resources
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
menu icon
go to homepage
  • Recipes
  • GF Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • GF Resources
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes » Cookies

    Gluten-free Buttercream Thumbprint Cookies

    Published: Dec 13, 2020 · Updated: Dec 13, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

    Save or Share this Post!

    368 shares
    • Share324
    • Reddit
    Jump to Recipe Print Recipe
    A red Christmas plate with thumbprint cookies.
    A red rimmed plate full of thumbprint cookies.
    Gluten-free Iced Thumbprints on a red rimmed plate.
    Buttercream icing flowing out of a 1M tip onto a thumbprint cookie.

    These gluten-free buttercream thumbprint cookies are the perfect bite! Buttery shortbread cookies are rolled in pecans and topped with delicious buttercream frosting. This thumbprint cookie recipe is so easy to make, uses just a few ingredients, and freezes really well! The perfect addition to your Christmas cookie trays!

    A row of thumbprints with red, white, and green buttercream icing.
    Jump to:
    • Why You'll Love This Recipe
    • More Gluten-Free Cookie Recipes
    • Ingredient Notes and Substitutions
    • Thumbprint Cookie Variations
    • Helpful Tools
    • How To Make Thumbprints
    • Storage
    • Recipe
    • Comments and Ratings

    Why You'll Love This Recipe

    Thumbprints are a classic holiday cookie. This Christmas cookie is a must-have for any holiday cookie tray. These gluten-free cookies are always one of the first to go because it's the perfect bite to satisfy any sweet tooth. They not too sweet and full of great texture! Even kids love these thumbprints, that little bit of icing on top is hard to resist!

    I've converted the traditional cookie recipe into a gluten-free recipe and I know you'll love them too! They taste just as good as the originals and dare I say taste even better straight from the freezer! You can even make this cute version for Easter!

    The best part about thumbprints is that they are such a fancy looking cookie but require so few ingredients, no chilling, and are easy to make!

    More Gluten-Free Cookie Recipes

    I hope you enjoy this gluten-free thumbprint cookie recipe but be sure to check out some other reader favorite cookie recipes before you go!

    • Gluten-free Jam Thumbprint Cookies are another delicious thumbprint cookie rolled in coconut and filled with your favorite jam. This was my great-grandmother's recipe!
    • This is the best Gluten-Free Sugar Cookie recipe! They make the perfect cut-outs! Even gluten-eaters love them!
    • Flourless Peanut Butter Blossoms are a twist on a classic, made without any flour at all!
    • Want some chocolate? So many readers love these gluten-free double chocolate chip cookies, they're one of my most popular recipes!
    • You can also check out all of my other gluten-free cookie recipes here!

    Ingredient Notes and Substitutions

    Ingredients for thumbprints measured out in bowls and spoons.
    • Gluten-free Flour: I have made these with King Arthur Measure for Measure and Namaste perfect flour blend. Other quality gluten-free flour blends, like Bob's Red Mill, will likely work as well.
    • Brown sugar: I swapped granulated sugar in the original recipe for brown sugar to add just the right amount of moisture to this buttery shortbread cookie.
    • Room Temperature Butter: Substitute a vegan butter for dairy-free, such as Earth Balance Vegan Buttery Sticks.
    • Egg: The egg yolk is used for the cookie and the egg whites for rolling. This will help your pecans stick to the outside.
    • Vanilla Extract: You can also use a tiny bit of almond extract if you enjoy that flavor.
    • Salt: Just a pinch of salt will enhance the flavor of your cookies.
    • Pecans: If you are nut free, you can roll the cookies in sprinkles or granulated sugar.
    • Buttercream icing: A basic buttercream consists of butter, powdered sugar, milk, vanilla, and gel food colors (optional). See below for some filling variations!

    Thumbprint Cookie Variations

    You can customize these thumbprint cookies in just about as many ways as you can imagine. Here are a few popular variations:

    • Fill with jam: Whether apricot preserves, raspberry jam, or even orange marmalade. Use your favorite fruit jam!
    • Fill with regular icing: You can make a simple icing of just powdered sugar and water. Tint the icing with festive food coloring.
    • Make them Lemon: Instead of icing, fill the cookies with lemon curd. Add a little lemon zest to the dough for an extra punch of lemon!
    • Swap the pecans: If you don't like pecans, try walnuts or coconut. You can also roll the cookies in sprinkles or granulated sugar.

    Helpful Tools

    You don't need a lot of special equipment to make these cookies.

    • A hand mixer or stand mixer is helpful for mixing the dough.
    • A mixing bowl, measuring cups, and spoons are also needed.
    • You'll want a baking sheet and parchment paper as well.

    How To Make Thumbprints

    Mixing thumbprint dough, rolling the balls in egg white and pecans, pressing thumb into the balls, piping icing into the cookies.
    1. To make thumbprints, you'll start by making the shortbread cookie dough in a medium bowl with an electric hand mixer or stand mixer.
    2. You'll then use a small cookie scoop to get about 1 tablespoon of dough. Roll that dough into small balls and then dip them in the egg whites and chopped pecans. Place each cookie dough ball on a baking sheet lined with parchment paper.
    3. Next, you'll use your thumb to make an indent in the center of each cookie dough ball, hence the name thumbprints! The dough doesn't require any chilling and can be baked straight away.
    4. Once the cookies have baked, remove them to a wire rack and cool completely. Then fill the thumbprints with a small amount of buttercream icing. I used a piping bag and 1M tip to fill these cookies with a cute swirl of frosting.
    A red enaelware plate with a pile of thumbprint cookies.

    Storage

    These cookies will stay fresh up to 3 days at room temperature if kept in an airtight container. They also freeze really well when tightly wrapped.

    To freeze these cookies, place the cooled and iced cookies in a single layer on a baking sheet. Freeze until solid. Once the cookies are frozen, you can place them in layers in a ziploc freezer bag or another freezer-safe container. They can be frozen for several months.

    To thaw the cookies, simply remove them from the freezer and thaw overnight at room temperature. Be sure to thaw them in a single layer so the icing doesn't get smushed!

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

    Join my VIP community so you never miss a recipe! I send about one email per week.

    Share this on Facebook and Pinterest using the social share buttons! Sharing helps more people like you enjoy these great recipes!

    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    I hope you add these festive cookies to your gluten-free baking list this holiday season! These buttery cookies are always someone's favorite cookie this time of year! These Christmas cookies are simple and so delicious, I know you'll be happy you made them!

    Recipe

    A closeup view of a pecan thumbprint with red, white, and green buttercream frosting.

    Gluten-free Buttercream Thumbprint Cookies

    Katie | Wheat by the Wayside
    These gluten-free thumbprint cookies are the perfect bite! A buttery shortbread cookie rolled in pecans, topped with delicious buttercream frosting. This recipe is so easy to make, uses just a few ingredients, and freezes well!
    5 from 2 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Dessert
    Diet Gluten Free
    Servings 36 cookies
    Calories 171 kcal
    Prevent your screen from going dark.

    Ingredients
      

    • 2 cup 1:1 gluten-free flour blend, King Arthur Measure for Measure or Namaste Perfect Flour Blend
    • ¼ teaspoon salt
    • 1 cup butter, softened
    • ½ cup brown sugar
    • ½ teaspoon vanilla
    • 2 eggs, separated
    • 2 cups pecans, finely chopped

    Buttercream Frosting

    • ½ cup butter
    • 2 cups powdered sugar, ½ pound
    • ½ teaspoon vanilla
    • 1-3 tablespoons cream, or milk

    Instructions
     

    • Preheat oven to 375°F. Line a baking sheet with parchment paper.
    • Whisk together the gluten-free flour blend and salt.
    • Cream the butter, brown sugar, egg yolks, and vanilla until creamy.
    • Blend the dry ingredients into the butter mixture until well blended.
    • In a small bowl, whisk egg whites until frothy. Place chopped pecans in another small bowl.
    • Roll 1 tablespoon of dough into a ball.
    • Roll the cookie dough ball in the egg whites and then the pecans. Roll again between your hands to press the pecans into the dough.
    • Place the cookie dough balls on the parchment-lined cookie sheet.
    • Make an indent in the center of each cookie dough ball with your thumb.
    • Bake for 12-15 minutes. Cool completely before icing.

    Make Buttercream Frosting

    • In a large bowl, cream the softened butter and powdered sugar together on medium speed until well combined.
    • Add the vanilla extract and blend.
    • Add 1 tablespoon of cream at a time until buttercream is of piping consistency.
    • Tint the icing with desired colors.
    • Use a 1M tip to pipe a dollop of icing on the center of each cookie.

    Notes

    Store airtight at room temperature up to three days or freeze tightly wrapped.

    Nutrition

    Serving: 1cookieCalories: 171kcalCarbohydrates: 15gProtein: 2gFat: 12gSaturated Fat: 5gCholesterol: 30mgSodium: 104mgPotassium: 32mgFiber: 1gSugar: 10gVitamin A: 259IUVitamin C: 1mgCalcium: 14mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Cookie Recipes

    • Gluten-Free Pecan Tassies
    • Chewy Gluten-Free Pumpkin Oatmeal Cookies with Walnuts and Raisins
    • Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)
    • Gluten-Free Crumbl Galaxy Brownie Cookies (Copycat Recipe)

    Save or Share this Post!

    368 shares
    • Share324
    • Reddit

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kathy

      December 15, 2020 at 11:30 am

      5 stars
      These, especially your jam filled ones, bring back so many memories! Grandma used to make them every year. They look delicious!

      Reply

    Primary Sidebar

    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

    Gluten-free Valentine's Treats

    • Gluten-Free Chocolate Chip Cookie Bars with Peanut Butter Cups and M&M's
    • Gluten-free Double Chocolate Chip Cookies
    • Gluten-Free Crumbl Sugar Cookies Copycat
    • Gluten-free Oreo Cheesecake

    Cozy Gluten-free Recipes

    • Gluten-Free Lemon Chicken Orzo Soup
    • Gluten-free Potato Soup
    • Gluten-Free Broccoli Cheddar Soup
    • Gluten-Free Chili with Beef and Beans
    • The Best Gluten-Free Vegetarian Lasagna
    • Gluten-Free Fettuccine Alfredo

    Footer

    Back to Top

    Quick Links

    • Recipe Index
    • Blogging Resources
    • Web Stories

    About

    • About/Contact
    • Privacy Policy
    • Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    This site contains affiliate links, which means I may earn a commission from qualifying purchases at no extra cost to you.

    Copyright © 2023 Katie Olesen | Wheat by the Wayside. Created with the Feast Plugin.