Thumbprint Cookies With Icing
These thumbprint cookies with icing are egg-free, gluten-free cookies that have a soft, buttery texture that melts in your mouth. Natural food coloring makes the icing festive for any holiday, and adding sprinkles on top is the perfect finishing touch.
Servings: 22 cookies
Calories: 153kcal
Equipment
- 1 Large Baking Sheet
- 2 Mixing Bowls
- 1 Cookie Scoop
- 1 Electric Hand Mixer or stand mixer
Ingredients
Gluten-Free Thumbprint Cookies
- ¾ cup vegan butter
- ½ cup vegan cane sugar
- 2 tablespoons unsweetened plant milk
- 1 teaspoon pure vanilla extract
- 2 cups gluten-free 1:1 flour with xanthan gum
- ½ teaspoon salt
Vegan Icing
- 1 ½ cups vegan powdered sugar
- 2 tablespoons unsweetened plant milk
- 1 teaspoon vanilla extract optional
- natural food coloring optional
Instructions
Making The Thumbprint Cookies
- Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper, then set aside for later.
- In a large bowl, use an electric hand mixer to beat together the vegan butter, cane sugar, plant milk, and vanilla extract until smooth and creamy.¾ cup vegan butter, ½ cup vegan cane sugar, 2 tablespoons unsweetened plant milk, 1 teaspoon pure vanilla extract
- At low speed, mix in the gluten-free flour and salt until a thick, sticky dough forms.2 cups gluten-free 1:1 flour, ½ teaspoon salt
- Chill the dough in the fridge for 30 minutes to allow the moisture to fully incorporate into the dough. This makes it easier to work with and prevents the cookies from spreading too much while baking.
- Use a small 1-inch cookie scoop to scoop the cookie dough into evenly-sized balls. Place them on the cookie sheet 1-2 inches apart. Use your thumb to create an indent in the center of each cookie.
- Bake the cookies for 12-14 minutes or until the edges have set up and become slightly golden (not brown). Remove from the oven and let them cool on the pan for 5-10 minutes before transferring to a cooling rack.
Filling Cookies With Icing
- To make the icing, whisk together the vegan powdered sugar and plant milk until a smooth and creamy mixture forms. It should be just thin enough to spoon into the cookies, but not runny.1 ½ cups vegan powdered sugar, 2 tablespoons unsweetened plant milk
- If coloring the icing, evenly divide the icing in separate bowls. Stir natural food coloring into each bowl to color the icing as desired.natural food coloring
- Use a piping bag or small spoon to add icing into the center of each thumbprint cookie. Be sure they are completely cool before adding the icing so it does not melt and run off. If desired, add your favorite sprinkles while the frosting is still wet.
- Allow the icing to set completely (12+ hours) before stacking them on top of each other. Then store them in an airtight container at room temperature to keep for 5-7 days.
Notes
Read the blog post for tips on coloring and flavoring the icing.