Do you end up in leftover buttercream or frosting, and wondering what to do? Try these Leftover split Buttercream Thumbprint Cookies. An easy and good way to use all that leftover frosting or split buttercream. They can be made as normal cookies or thumbprint cookies. Whatever your choice, these cookies will be liked by kids and adults alike.
5 Ingredients Leftover Split Buttercream Thumbprint Cookies
These cookies are eggless and use minimum ingredients. Just 5 main ingredients and you have the best Chocolate Thumbprint cookies. They are not overly sweet as my buttercream uses half of the sugar and has the crunch from hazelnuts.
Whenever I bake cake or cupcakes and do frosting, I end up having some leftovers. It used to go either in some more cakes or in the freezer. And when it goes in the freezer it so happens, that it gets lost and eventually thrown out. I hate to do that.
Buttercream Split due to extreme cold weather
This time, on my son’s birthday, I had loads of leftover buttercream, or I should say I could not use the buttercream I made for the cake. Why? My buttercream got over-whipped. Blame it on the weather. I removed the butter a day before to come to room temperature. But it is freezing here and my kitchen is very cold. When I started making the buttercream, the butter refused to cream or be soft, even though the butter appeared to be at normal temperature. I thought in the stand mixer when I whip the butter it would cream itself due to the heat generated and would be good when I add icing sugar. But unfortunately not. It was still grainy and there was no way I could use it to decorate the cake. So I was left with a good amount of frosting.
I was not sure what I was going to do with it. Multiple ideas crossed my mind. At first, I thought of making a tart, then cupcakes. But we already have lots of cakes for our birthday. So I thought of making something that would last a few days. So I decided to make cookies.
Cookies with Leftover Buttercream Frosting
Cookies are what my kids love. So instead of buying something from the shop, I decided to make good use of my split or broken buttercream. And yes I had too much frosting, as I wanted to make a football cake for my son. So I made 3 different types. Yes, you can call me crazy, but at times if one does not come right the other is a savior. Though I am happy that all the 3 types of cookies came well.
So next time when I have some leftover frosting, I know what I would be doing, developing more recipes :-). Making Thumbprint cookies was always on my mind. I attempted this earlier too, but I rushed baking and the cookies were all a mess. So this time I was sure to make them the correct way.
Taste and Texture of Leftover Buttercream Frosting
Though I was a bit worried as I was experimenting with sugar and butter which are one of the main ingredients in any cookies. As I am simply not adding butter and sugar separately. Also, my buttercream frosting is not very sweet. The shop-bought recipes for buttercream use a 1:4 ratio of butter to sugar, but I use half of that. So these Leftover Split Buttercream Thumbprint cookies are not overly sweet.
They have the perfect crunch in the cookies. They are not soft either. If you want something a bit soft, reduce the baking time by 1-2 minutes and you should be sorted.
What are Thumbprint cookies?
As the name implies, Thumb print, the cookies have an indentation made in the center with the help of your thumb. This is then filled with a filling of choice. Jams, Chocolates, etc are favorites. They are also called Hallongrotta, a common name for Swedish Cookies. It means “raspberry cave” in Swedish. (Source wiki). They are also called jam drops.
Thumbprint cookies are generally a sort of shortbread cookies where the cookie dough is made using sugar, butter, and flour in a particular ratio. I have not followed that ratio in these cookies. The dough generally does not have any leavening agents and is without baking powder or baking soda.
The cookies when filled with jam, are added before baking. I am using chocolate ganache and I simply added it after baking. One can even fill it with melted good-quality chocolate.
Ingredients used in Leftover Split Buttercream Thumbprint Cookies
Leftover Buttercream – I am using leftover buttercream which is in the ratio of 1:2 for butter and sugar. If you like it sweeter, you can add sugar, but I would say the sugar was just perfect. My buttercream used unsalted butter and icing sugar. One can use the leftover buttercream made using granulated sugar.
Flour – I am using whole wheat flour. As you can see the color of my cookies is a little brown due to the use of wheat flour. I avoid using plain flour or all-purpose flour. One can replace it with all-purpose or plain flour or maida.
Hazelnuts – I added this just for the crunch and gave the cookies a different texture. One can skip this completely or use almonds, walnuts, or pecans if required. I would not advise skipping it as it adds a nice crunch and texture to the cookies.
Vanilla extract – Used for flavoring
Cream or milk – This is only required if you are not able to assemble your dough. Add a tablespoon at a time and bind the dough.
Chocolate Ganache – This is used for filling in the cookie. One can replace it with simple chocolate or some jam too. When the jam is used add it before baking.
Recipe process of Leftover Split Buttercream Thumbprint Cookies
Making cookie dough
The recipe for this is quite easy. First, we toast the hazelnut a bit and then allow it to cool. Once cooled, process them in a grinder. Keep it aside.
Then we whip the buttercream before adding the dough. A few seconds to get that smooth consistency. Next, add in the flour, ground hazelnut, and vanilla extract and combine them all together. Bind the dough. Add milk or fresh cream if required.
After this one can form cookie balls and refrigerate or refrigerate the dough and make cookie balls later. When you make the cookie balls later, you need to be quick, or else they would be warm again.
Baking of cookies
Once the thumbprint cookies are shaped, they are then baked in a preheated oven at 180 Deg C / 350 Deg F for 15-20 minutes, until they are slightly firm on the edges. The cookies are allowed to cool on the baking tray. The remainder of the baking is done on the tray itself.
Once cookies are cooled completely add melted, room-temperature chocolate ganache in each of the cavities. Let the ganache or chocolate set. Once done, store them in an air-tight container.
Why does cookie dough need chilling?
Like chilling the dough before baking. Generally, cookie dough has a lot of butter in it and when baked directly the cookie would spread. So it is best to chill the dough. I prefer making the dough a day in advance and baking the next day. This even helps me in dividing the work.
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Leftover Split Buttercream Thumbprint Cookies
- 1 ¼ Cup – 225 grams Leftover or Split Buttercream at room temperature.
- 1 ½ Cup – 290 grams Whole wheat flour
- ½ Cup – 70 grams Hazelnut
- 1 teaspoon Vanilla Extract
- 4 tablespoons Milk/Fresh Cream Only if needed
- 5-6 Tablespoon of Chocolate Ganache or melted Chocolate
Toasting and Grinding Hazelnut
- In a heavy bottom, pan add the hazelnuts.½ Cup – 70 grams Hazelnut
- Slowly roast this on medium flame until they start turning slightly brown or the skin starts to release.
- One can roast the hazelnuts in an oven too. Roast them in a preheated oven at 180 Deg C or 350 Deg F for 7-8 minutes.
- Switch it off and let it cool completely.
- Once cooled remove the skin by gently rubbing it in a clean kitchen towel.
- I have used it along with the skin.
- Pulse the hazelnut in a food processor or a grinder until finely ground.
Making of Cookie Dough
- In a food processor with a whip attachment or your stand mixer, whip the buttercream for 30-40 seconds.1 ¼ Cup – 225 grams Leftover or Split Buttercream at room temperature.
- The buttercream would be smooth enough.
- Now add the flour, ground hazelnut, and vanilla extract.1 ½ Cup – 290 grams Whole wheat flour, 1 teaspoon Vanilla Extract
- Whip it again or add all the ingredients in a bowl and combine.
- Form a dough. If you are unable to form a dough, add a tablespoon of milk or cream at a time.4 tablespoons Milk/Fresh Cream
- Combine until you get soft and smooth cookie dough.
Shaping and Freezing the Cookie Dough
If freezing before shaping
- Wrap it in a cling wrap and refrigerate for at least 3-4 hours or best overnight.
- I refrigerated for 1 day, i.e. 24 hours.
If freezing after shaping
- Shape the cookies as mentioned in “Shaping of the cookies” below
- Wrap the tray with a cling wrap and refrigerate for at least 3-4 hours or best overnight.
- I refrigerated for 1 day, i.e. 24 hours.
Shaping of the cookies
- Divide the dough into lime size balls.
- Form a smooth ball with each and flatten slightly between your palms.
- Now with your finger or using the back of a ¼ teaspoon measuring spoon make an indent in each of the cookies.
- Place it on the cookie tray with a good amount of space in between.
If freezing before shaping
- Remove the dough from the fridge and let it sit at room temperature for 10-15 minutes.
- Shape the cookies as mentioned in “Shaping of the cookies” above
If freezing after shaping
- Remove the cookie tray from the refrigerator
- Preheat the oven to 180 Deg C or 350 Deg F.
- Bake the cookies in a preheated oven for 15-20 minutes until they are slightly firm on the edges.
- Once done, let it cool completely on the baking tray.
- Once cooled, fill it with ganache and allow it to set for 20-30 minutes.5-6 Tablespoon of Chocolate Ganache or melted Chocolate
- Store it in an air-tight container.
- Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Baking Times vary, you are a better judge of your oven.
- I always refrigerate my cookie batter before baking.
- If you want to skip you can, but the cookie might spread a bit.
- Also if the batter is soft, it is advisable to refrigerate it.
- I forgot to take all the step-by-step pics, would be doing it next time.
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