Gluten Free Toasted Walnut Thumbprint Cookies
Buttery dough, crunchy toasted walnuts, and sweet vanilla icing make these Gluten Free Toasted Walnut Thumbprint Cookies the perfect one-bite Christmas cookie.
Simple Cookies Dressed Up for the Holidays
You know those family recipes that you make over and over again, and never get tired of? That’s how I feel about these gluten free toasted walnut thumbprint cookies. My family makes them every single year and I always look forward to them. I think that’s what I love best about Christmas cookies – because you only get them a few days out of the year, they’re that much more special!
And these gluten free toasted walnut thumbprint cookies are so fun and festive. They’re such a simple cookie, really, but with the addition of toasted walnuts, vanilla frosting, and red and green sprinkles, they look fancy enough for any Santa soiree.
What’s In Gluten Free Toasted Walnut Thumbprint Cookies?
When I say this is a simple dough to make, I really mean it. The dough itself has 6 ingredients and comes together in about 5 minutes. The only time consuming part is rolling the dough into balls and then into the egg white and nuts.
Gluten free toasted walnut thumbprint cookies are basically just a brown sugar & butter cookie flavored with vanilla extract. They may sound boring, but I assure you, they’re not. Most christmases my mom and I get together and make about 100 of these to gift to family, friends, neighbors, etc. And everyone always wants to know what makes these cookies so delicious and tender (hint: it’s the butter!).
This dough is so simple and versatile to work with that I actually use the exact same dough for my gluten free almond thumbprint cookies. I just swap out the vanilla extract for almond extract and the toasted walnuts for almonds and there you go, a new cookie!
Just like in that cookie recipe, I use frosting to fill my gluten free toasted walnut thumbprint cookies. It’s the way I grew up eating them and I actually prefer it to a jam filling. I think the sweetness of the vanilla frosting pairs wonderfully with the buttery cookie and crunchy walnuts. This is not a sweet cookie, so don’t be worried about adding icing, I assure you the cookies won’t be too sweet!
Tips for Making Gluten Free Toasted Walnut Thumbprint Cookies
- As with all gluten free baking, it’s essential to use room temperature butter and egg in this recipe. This is what gives you a tender cookie and helps the flour hydrate.
- Additionally, allowing the dough to sit while you prepare the walnuts gives the flour time to hydrate, yielding a tender, buttery cookie.
- If you can’t find chopped walnuts at the store, whole walnuts will be just fine. Simply toast about 1/2 cup of whole walnuts and then finely chop in a food processor or with a knife to get 3/4 cup chopped walnuts.
- Once you’re ready to roll the dough into balls, it’s best to work in an assembly line. Roll all the dough into balls at once, then roll them in the egg white and then chopped walnuts. Your hands will get covered in “goop” from the egg white and nuts, so it’s easier to get the dough balls rolled out first.
- Feel free to make your own icing or buttercream for the filling, but I actually prefer the convenience and consistency of canned icing. Betty Crocker makes canned cupcake icing that come with four different tips. The can is pressurized so no pastry bags, etc. Plus you can store leftover icing in the fridge for other desserts. You can find the icing in most major grocery stores
Let’s Eat!
These cookies have been a favorite of mine since I was little, and I hope they become a favorite for you as well. I look forward to them every year, and I know Santa does too!
If you make this Gluten Free Toasted Walnut Thumbprint Cookies, be sure to leave a comment and/or rate the recipe! I love hearing from you and feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!
Cheers to you, friend!
Gluten Free Toasted Walnut Thumbprint Cookies
Ingredients
- 8 tablespoons unsalted butter room temperature
- ¼ cup brown sugar
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 1 cup King Arthur Flour Gluten-Free Measure for Measure Flour
- ¼ teaspoon kosher salt
- ¾ cup finely chopped walnuts
- 1 cup frosting (store bought or homemade) or jam
- sprinkles or sanding sugar for garnish optional
Instructions
- Preheat oven to 325° and line two cookie sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, scraping down the bowl as needed. About 2-3 minutes.
- Separate egg yolk from egg white, reserving the egg white in a bowl. Reduce speed of mixer to low and add egg yolk and vanilla. Mix on medium speed until combined, scraping down bowl as needed. About 1-2 minutes.
- Reduce speed of mixer to low and add flour and kosher salt and mix until just combined. Turn mixer off and scrape down sides of the bowl with a rubber spatula, ensuring all flour has been combined. Let the dough sit while you prepare the almonds (see notes).
- In a small pan, toast ¾ cup finely chopped walnuts until slightly brown and fragrant, about 3 minutes (see notes). Place walnuts in a bowl and allow to cool for a few minutes.
- Roll the dough into 1 inch balls and place on a sheet of parchment paper. Slightly beat the reserved egg white and then roll dough balls in egg white, then in toasted walnuts.
- Place dough balls on parchment lined cookie sheets about 1 inch apart. Bake in preheated 325° for about 5-7 minutes.
- Remove cookie sheets from oven and quickly press thumb on top of cookie. Return cookie sheets to oven and bake for an additional 5-7 minutes. Cookies will still be pale in color and delicate.
- Remove from cookie sheet to wire rack and allow cookies to cool completely; fill with frosting of choice. My favorite is Wilton or Betty Crocker canned cupcake icing. If you're not a fan of frosting, raspberry or apricot jam would work as well. Decorate with sprinkles or sanding sugar if desired.
- Cookies can be stored in airtight containers in the refrigerator for about 15 days. To stack in cookie tins, line the bottom with parchment paper and place parchment paper between each layer of cookies.
Notes
- As with all gluten free baking, it's essential to use room temperature butter and egg in this recipe.
- Allowing the dough to sit while you prepare the walnuts gives the flour time to hydrate, yielding a tender, buttery cookie.
- If you can't find chopped walnuts at the store, whole walnuts are fine. Toast about 1/2 cup of whole walnuts and then finely chop in a food processor or with a knife.
- Finally, once you're ready to roll the dough into balls, it's best to work in an assembly line. Roll all the dough into balls at once, then roll them in the egg white and then chopped walnuts. Your hands will get covered in "goop" from the egg white and nuts, so it's easier to get the dough balls rolled out first.
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