Description
These Thumbprint Cookies are chocolate packed and coated in crunchy crushed walnuts. The perfect easy to make holiday cookie that everyone will love!
Ingredients
Scale
- 1 1/4 cup + 2 tbsp. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/3 cup cocoa powder or dark cocoa powder
- 1/4 tsp. baking powder
- 1 stick of Earth Balance Butter ( softened ) = 1/2 cup
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg ( room temp )
- 1/2 tsp. vanilla extract
Topping
- 1/2 cup crushed walnuts
Chocolate Frosting
- 1 cup softened Earth Balance Butter = 2 sticks
- 1/2 cup cocoa powder
- 3 cups powdered sugar
Instructions
- In a medium bowl combine flour, cocoa powder, and baking powder – set aside.
- In a large bowl cream butter until smooth. Mix in sugars, vanilla, and egg.
- Combine dry ingredients to wet ingredients and thoroughly mix together until thick dough forms.
- Cover dough and refrigerate for 1 1/2 to 2 hours.
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- Measure out 1 tbsp. of cookie dough and roll dough into palm of hands forming a ball. Then roll ball into crushed walnuts, place on cookie sheet and gently press your thumb or round measuring teaspoon down in the middle of the cookie.
- Bake cookies for 9 to 10 minutes on middle rack.
- Let cool.
- While cookies are cooling start frosting.
- In a large glass bowl add softened butter and cream until smooth. Then add in vanilla and mix again.
- Add in powdered sugar 1 cup at a time stirring between each increment.
- Add frosting to a piping bag and pipe frosting into the center of cooled cookies.
- Enjoy!
- Prep Time: 30
- Cook Time: 10
- Category: cookies
- Method: bake
- Cuisine: dessert
