Gluten Free Thumbprint Cookies (Grain-Free/Dairy-Free)
The Story:
A buttery, tender, gluten free thumbprint cookie coated in toasted pecans and highlighted by a sweet vanilla glaze in the center. Each bite melts in your mouth and packs a nostalgic punch. A traditional thumbprint cookie is a Christmas baking staple and a holiday tradition no one should miss out on. These bite sized shortbread cookies require very few ingredients and are very simple to make. I was first introduced to thumbprint cookies from a dear family friend. They instantly became a classic and a special treat I craved every holiday season. I love that good food transcends generations and gets passed down. As always, this classic has been remade to be gluten-free, grain-free and dairy-free, but hold tight to the traditional flavor and texture you know and love from a shortbread thumbprint cookie.
The Ingredients For Gluten Free Thumbprint Cookies:
Dairy-Free Butter: A key ingredient and flavor to shortbread is butter. I used Earth Balance butter as it has nice flavor and helps the cookies maintain their structure while baking.
Brown Sugar: Using brown sugar in this recipe helps add richness, flavor and just a bit of moisture.
Almond Flour: This grain free flour gives structure to the cookies and helps the cookies retain their moisture.
Tapioca Flour: This grain free flour is a starch flour that aids in achieving a tender crumb and helps absorb the liquid ingredients.
Salt: Shortbread cookies should not be overly sweet, so salt helps create that balance.
Xanthan Gum: This binding agent helps the gluten free cookies retain their texture and maintain their structure so that they do not become too crumbly.
Egg White: The cookie dough scoops get dipped in frothed egg whites to help the chopped pecans adhere to the cookie.
Pecans: A key ingredient! I normally toast any nut before placing in a baked good, but since chopped pecans coat the exterior, they get a nice toasted flavor while baking.
Powdered Sugar: This will be used for the glaze frosting for the center of the cookies. If you cannot tolerate grains, you will need to look for an organic brand that does not use corn starch. I love the organic Good and Gather brand powdered sugar from Target.
Vanilla: You can use vanilla or almond extract for these classic thumbprint cookies. I find that vanilla works best as I find almond extract to overpower the lovely shortbread flavor and toasted pecans.
How to Make Gluten Free Thumbprint Cookies:
Preheat the oven to 350. To make the dough, cream together the butter, vanilla and brown sugar until smooth. Add in the dry ingredients and mix until the dough comes together.
In a separate small bowl, whip the egg white until bubbly and frothy. Using a small cookie scoop (2 tsp) scoop out a cookie, then dip the cookie into the egg white. Next, dip the cookie into the chopped pecans. Lastly, using your thumb or the back of a teaspoon measuring spoon, create an indentation in the center of the cookie. Bake the cookies for 10-11 minutes until just lightly golden on the bottom. The cookies may spread slightly, so using a large circle cookie cutter or a drinking glass, place around the cookie and scoot them back into shape. You can also use your thumb to deepen the indentation if it has risen slightly. Allow the cookies to cool before adding the frosting to the center.
While the cookies are baking, add melted butter, powdered sugar, vanilla and almond milk to a small bowl and whisk until smooth. Once the cookies are completely cooled, pour a small bit of the frosting to the center of each cookie.
The Recipe For Gluten Free Thumbprint Cookies:
Additional Grain-Free, Dairy-Free Seasonal Desserts:
The Finished Product:
A simply delicious, tender thumbprint cookie. You could also fill these with your favorite jam! These are nostalgic, delicious, easy, and the perfect addition to a Christmas cookie box.
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