Pretty and elegant, these cookies will make your mouth water, and they’re fun to make! Kids love sticking their thumb in the middle of the cookies, and filling the mini pool with creamy delicious chocolate. See below for a fruity variation.
Recipe information
Yield
makes 24 2-inch cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2
Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes, and scraping down the sides of the bowl as necessary. Add the vanilla and egg replacer. Mix for 20 seconds.
Step 4
Add the flour mixture to the creamed batter in three batches, alternating with the rice milk, mixing on low speed and scraping down the sides of the bowl as necessary.
Step 5
Scoop out the dough by 2 teaspoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls.
Step 6
Bake in the center of the oven for 5 minutes.
Step 7
Put the chocolate chips in a microwave-safe bowl and melt. This will take about 1 minute; check the chips halfway through and stir. Once the chips are melted, set them aside.
Step 8
Remove the cookies from the oven. Wet your thumb with cool water and, working quickly, make thumbprint marks in the center of each cookie. Fill the thumbprints with 1/2 teaspoon of melted chocolate.
Step 9
Return the cookies to the oven and bake an additional 5 to 6 minutes, or until set.
Step 10
Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.
Variation
Step 11
Jammy Thumbprint Cookies: Fill thumbprints with 1/2 teaspoon jam instead of chocolate. Raspberry, strawberry, and apricot all work very well for this.
