Gluten-free Buttercream Thumbprint Cookies
An all-time favorite cookie, these gluten-free buttercream thumbprints are the perfect bite! A buttery shortbread cookie rolled in pecans, iced with delicious buttercream frosting. This thumbprint recipe is very easy to make, uses just a few ingredients, and freezes really well!
Ingredients
- 2 cup 1:1 gluten-free flour blend , such as 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.
- Whisk together gluten-free flour blend and salt.
- Cream butter, brown sugar, egg yolks, and vanilla until creamy.
- Incorporate dry ingredients 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 ball in egg whites and then pecans. Roll again between your hands to press the pecans into the dough.
- Place on parchment-lined cookie sheet.
- Make an indent in the center of each ball with your thumb.
- Bake for 12-15 minutes. 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 at a time until buttercream is of piping consistency.
- Tint icing with desired color(s).
- Using a 1M tip, pipe a dollop of icing in 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