Can I use regular flour instead of gluten-free flour?

Yes, if you don’t have gluten sensitivities, you can substitute regular all-purpose flour for the gluten-free flour blend in this recipe. However, be mindful that the texture and flavor may slightly differ.

What can I use instead of eggs?

To make these cookies vegan, you can replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg needed and let it sit until it thickens. This acts as a binding agent.

How should I store the cookies?

Store your Gluten-free Buttercream Thumbprint Cookies in an airtight container at room temperature for up to a week. If you’d like to keep them fresh for longer, consider refrigerating them.

Can I freeze the dough?

Absolutely! You can freeze the dough before rolling it into balls. Just wrap it tightly in plastic wrap and store it in an airtight container. Thaw in the refrigerator for a few hours before baking.

What are some good toppings for these cookies?

In addition to pecans, you might try topping these cookies with crushed candy canes, chocolate chips, or even a sprinkle of coconut for an added flavor twist.

Gluten-free Buttercream Thumbprint Cookies

Ingredients

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2 cups 1:1 Gluten-Free Flour Blend
1/4 teaspoon Salt
1 cup Butter, softened
1/2 cup Brown Sugar
1/2 teaspoon Vanilla Extract
2 Eggs, separated
2 cups Pecans, finely chopped
1/2 cup Butter for Frosting
2 cups Powdered Sugar
1/2 teaspoon Vanilla Extract (for Frosting)
1-3 tablespoons Cream or Milk

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Instructions

Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the gluten-free flour blend and salt.
In another bowl, cream the softened butter, brown sugar, egg yolks, and vanilla extract until creamy and fluffy.
Gradually blend the dry ingredients into the wet mixture until fully combined.
In a small bowl, whisk the egg whites until frothy.
Roll tablespoon-sized portions of dough into balls, roll them in egg whites, and coat with finely chopped pecans.
Place on the baking sheet and create a small indent in the center of each ball with your thumb.
Bake for 12-15 minutes or until golden brown.
Allow cookies to cool completely before icing.
For the frosting, blend the softened butter and powdered sugar, adding vanilla extract and cream or milk until smooth.
Pipe or spread frosting on each cookie.

Notes

These cookies are versatile; try different extracts in the frosting for flavor variations.

Author: Eleanor Quin
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 100mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg