Black and White Thumbprint Cookies
There must be hundreds of recipes for thumbprint cookies. I think I have about ten recipes that I have made over the years. Here is a new one. I tried it because it uses oats, and I think that makes it healthier. It also uses buttercream icing for the filling and I seem to always have some to that left over! If you don’t have (or want to use) buttercream icing, you can use your favorite chocolate spread, such as Nutella, if you can use it. Nutella claims to be gluten-free, but I haven’t tried it in my diet.
This recipe makes about 18 chunky chocolate cookies that have a vanilla filling. To decorate them for the holidays, I sprinkled them with a bit of colored sugar–green and red. More variety for the holiday trays I give to friends and neighbors.
You can’t go wrong with thumbprint cookies! Happy holiday baking!
- ½ cup unsalted butter, diced and at room temperature
- ½ cup light brown sugar
- 1 egg
- ⅔ cup Baking Free™ gluten-free All Purpose Flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 cup rolled oats
- For Filling:
- 3 tablespoon butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoon milk (more if needed)
- Preheat oven to 350 degrees . Line 2 baking sheets with parchment. Set aside.
- In the bowl of a stand mixer, beat the sugar and butter together until creamy. Add the egg, flour, cocoa powder and rolled oats to the bowl and mix well.
- Using you hands, roll spoonfuls of the mixture into balls. Place on the baking sheet, spacing them well apart to allow for spreading. Flatten slightly.
- Dip a thumb in flour (or cocoa) and press into the center of each cookie to make an indent. Bake the cookies for 10 minutes. Leave for 2 minutes then transfer to wire rack to cool.
- For the filling: Mix ingredients together until you have a spreadable icing. Place icing in to a piping bag with a star tip and fill the indention. Sprinkle with colored sugar. Makes about 18 cookies.