Grandma's Organic Thumbprint Cookies + Gluten-Free + No Artificial Coloring
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Grandma's Gluten-Free Organic Thumbprint Cookies + Sprouts Incredible Bulk Bin Treat Exchange

These Christmas classics are a favorite in our family, subtle sweet nutty cookies covered in a delightful buttercream frosting!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Servings: 64
Calories: 95kcal
Author: Kaylee Pauley


  • 1 cup organic butter
  • 1 cup organic brown sugar
  • 2 organic egg yolks {reserve the whites}
  • 2 cups organic gluten-free flour
  • 2 cups organic crushed pecans
  • 1/3 cup organic butter soft
  • 3 cups organic powdered sugar
  • 1 1/2 tsp organic vanilla extract
  • 2-3 tbsp organic milk {or replace with natural food coloring see below}


  • Preheat oven to 350 degrees.
  • In medium bowl, cream butter and sugar, then add egg yolks and continue to mix well. Gradually add flour until well combined.
  • Roll dough into small balls, then wet in slightly beaten egg whites and then again in the crushed pecans.
  • Place cookie dough balls on baking sheet, then print thumb on cookies to create a dent in the center of each.
  • Bake 5 minutes, remove and print again with thumb, then bake additional 5 minutes.
  • Let cool completely before frosting.
  • Add butter, powdered sugar, vanilla extract, and milk to medium bowl, beat well until smooth consistency. Divide in two parts and add food coloring.
  • **IF YOU ARE USING THE ALL NATURAL FOOD COLORING listed below, replace the milk in the recipe with the "dyed" water - see below.
  • FOR THE NATURAL FOOD COLORING: I followed the instructions below from Real Mom Nutrition
  • For the red/pink food dye: Rinse, trim, and chop 2 beets. Place pieces in a blender or food processor and grind to a pulp. Combine pulp and 1 cup water in a saucepan and bring to a simmer. Continue to simmer for about 40 minutes, stirring occasionally. Set a strainer over a bowl. Pour mixture through strainer, pressing ground beets against the strainer to squeeze out all extra liquid. Use the liquid as a replacement for the milk in the frosting recipe above.
  • For the green food dye: In a blender, combine 3 cups spinach with 1/2 cup water, blend until smooth. Replace the water or milk in your frosting recipe with equal amount of the spinach mixture. Set a strainer over a bowl. Pour mixture through strainer to remove any "pulp" so you are left with the liquid only. Use the liquid in place of the milk in the frosting recipe.


If you are using traditional food coloring in place of the all natural food dye, use milk in icing as the recipe originally states.


Serving: 1g | Calories: 95kcal | Carbohydrates: 12.3g | Protein: 0.6g | Fat: 4.9g | Saturated Fat: 2.5g | Cholesterol: 15.8mg | Sodium: 2.2mg | Fiber: 0.4g | Sugar: 8.5g