These Gluten-free Easter Thumbprint Cookies are so adorable! A buttery shortbread cookie is rolled in coconut, topped with delicious buttercream frosting and a Cadbury mini egg. These cookies are easy to make, perfect for kid helpers!
2cup1:1 gluten-free flour blendsuch as King Aruthur Measure for Measure or Namaste Perfect Flour Blend
¼teaspoonsalt
1cupbuttersoftened
½cupbrown sugar
½teaspoonvanilla
2eggsseparated
2cupssweetened flaked coconutchopped pecans or granulated sugar
Buttercream Frosting
½cupbuttersoftened
2cupspowdered sugar8 ounces
½teaspoon vanilla
1-3tablespoonscreamor milk
1dropgreen gel food coloring
Instructions
Preheat oven to 375°F. Line cookie sheets with parchment paper.
Cream butter and brown sugar.
Add egg yolks and vanilla. Blend until creamy.
Add gluten-free four and salt. Mix until well blended.
In a small bowl, whisk egg whites until frothy. Place coconut in another small bowl.
Scoop 1 Tablespoon of dough into a ball.
Roll in egg whites and then coconut. Roll again between your hands to form a nice round ball.
Place on parchment-lined cookie sheet.
Make an indent in the center of each ball with your thumb.
Bake for 12-15 minutes, or until golden brown. Cool completely before icing.
Make Buttercream Frosting
Cream softened butter and powdered sugar on medium speed until combined.
Add vanilla and blend.
Add 1 tablespoon of cream/milk at a time until buttercream is of medium piping consistency.
Stir 1 drop of green gel food coloring into the icing. Stir until icing is uniformly green.
Prepare a piping bag with a #233 grass tip. Fill halfway with icing.
Pipe grass on top of each cookie.
Top with a Cadbury Mini Egg.
Notes
You may substitute canned icing if desired. If using canned icing, stir in ½ cup of powdered sugar to thicken the icing enough for piping. Store airtight at room temperature up to three days. May freeze if desired.