Erin’s Recipe Rundown
Texture: Soft and tender, never crumbly.
Taste: Buttery shortbread and fruity jam.
Ease: Fun and easy to make!
Top Tips: Freeze the cookies before baking so that they hold their shape and don’t absorb the jam.
Recommended GF Flour: I like to use King Arthur Flour Gluten-Free Measure-for-Measure Flour for this recipe. It’s high-quality and contains xanthan gum.
Would I make these again? Absolutely! I love how these cookies are so customizable — you can keep it simple with store-bought jam or take time to make homemade preserves, all while choosing the flavors you love most!
xoxo erin
This post was originally published in December 2022. It was updated with new photos and instructions in November 2024.
They’re buttery, but fruity. They’re traditional, but unique. They’re simple, but delicious. These iconic Christmas cookies are a must for the holiday season!
These gluten-free thumbprint cookies are a great baking projects to do with young kids too! They’ll love pressing their thumbs into the center of each cookie, then adding a small spoonful of jam. This recipe offers festive fun for the whole family!
Why this recipe works
After testing this recipe repeatedly, I’ve found the key to gluten-free thumbprint cookies that hold their shape and don’t absorb the jam into the cookie dough is to freeze the cookies before baking.
Featured Comment
From Shara: “‘I didn’t know cookies could be so good!’ Said my gluten eating husband! 5 stars all the way!!”
Table of Contents
- Erin’s Recipe Rundown
- Why this recipe works
- Ingredients You’ll Need
- How to Make Gluten-Free Thumbprint Cookies
- Make-Ahead/Storage/Freezing Instructions
- Can these gluten-free thumbprint cookies be made dairy-free?
- Why did my thumbprint cookies go flat?
- How do I keep the gluten-free thumbprint cookies from spreading?
- How do I make sure the gluten-free thumbprint cookies turn out moist?
- Gluten-Free Thumbprint Cookie Tips
- More Gluten-Free Christmas Cookies
- Gluten-Free Thumbprint Cookies Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free thumbprint cookies. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: I recommend using a high-quality gluten-free measure-for-measure flour that contains xanthan gum as a binder. This will prevent the cookies from being too crumbly and ensure the right texture. This is my favorite brand.
- Cornstarch: Cornstarch helps to lighten up the gluten-free flour blend for perfectly tender cookies.
- Egg yolk: I only use 1 egg yolk (not the whole egg!) for these cookies so they keep their shape. One large egg yolk adds richness and helps bind the dough together without causing the cookies to puff up too much while they bake.
- Jam/preserves: You can use your favorite jam or preserves for this recipe: strawberry jam, blueberry preserves, orange marmalade…any kind will taste amazing! Raspberry jam is my favorite.
For more shortbread-like cookies, try these gluten-free snowball cookies, gluten-free shortbread cookies and gluten-free almond cookies.
How to Make Gluten-Free Thumbprint Cookies
Here’s an overview of how to make these thumbprint cookies. You can jump to the recipe for the full instructions!
- In bowl of stand mixer: Beat the butter until light and fluffy (about 2 minutes). You can use a large bowl and an electric hand mixer if you don’t have a stand mixer!
- Add sugar: Mix in the granulated and brown sugar on medium-high speed until light and fluffy (about 1-2 minutes).
- Add egg and vanilla: Mix in the egg yolk and vanilla until combined.
- Add dry ingredients: Mix in the gluten-free flour, cornstarch, and salt on low speed for 30 seconds then increase to medium speed until a thick dough forms (about 2-3 minutes).
- Shape and freeze: Scoop out the dough and roll into balls. I like to use a one-tablespoon cookie scoop or measuring tablespoon to get the right amount! (Option to also roll the dough balls in granulated sugar.) Place on prepared plate or small baking sheet that will fit in the freezer. Use your thumb (or the handle of a large wooden spoon) to press down the center of each dough ball. Smooth any cracks on the edges! Freeze for 20 minutes.
- Add jam and bake: Remove the dough from the freezer and spoon in about 1/2 teaspoon of jam or preserves into the center of each cookie. (To make it easier, you can put the preserves into a small ziplock bag, cut one corner, then pipe the preserves into each cookie.) Don’t overfill! Freeze the cookies for another 15-20 minutes, then transfer the cookies to the prepared baking sheet and bake until they start to turn golden brown (about 12 minutes). Let cool on the baking sheet for 10 minutes, then move to a wire rack and cool the rest of the way. Repeat until all the dough is used. Enjoy!
You also might like these gluten-free brownies!
Make-Ahead/Storage/Freezing Instructions
- To Make-Ahead: The dough can be made 1-2 days in advance. Wrap the dough tightly in plastic wrap and refrigerate. When ready to bake, add jam, freeze, and bake according to recipe. Or you can freeze the dough for up to 2 months.
- To Store: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- To Freeze (dough): Shape dough and create indentations, then freeze on a baking sheet until solid. Transfer to an airtight container or freezer bag. Freeze for up to 2 months. Add jam, freeze, and bake according to recipe.
- To Freeze (baked): Cool cookies completely, then freeze on a baking sheet until solid. Transfer to an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature.
Can these gluten-free thumbprint cookies be made dairy-free?
Yes, they can be made dairy-free with a few adjustments! Swap out the butter for vegan butter, but keep an eye on the dough since vegan butter can soften faster and cause more spreading. You may need to freeze the dough longer or even add a tiny bit more flour so that it’s thick and firm before baking.
Why did my thumbprint cookies go flat?
Thumbprint cookies may go flat if the butter or dough is too warm. I like to chill my cookie dough balls before baking to ensure they are thick and chewy. Plus freezing the dough helps the jam from soaking into the cookies as they bake!
How do I keep the gluten-free thumbprint cookies from spreading?
You can keep these cookies from spreading by freezing the dough before baking to ensure the butter is cold and the dough firm when the cookies go in the oven.
How do I make sure the gluten-free thumbprint cookies turn out moist?
Egg yolk is essential for making these moist gluten-free cookies! Too much flour can also dry out the dough, so make sure you follow the recipe exactly and keep the dry and wet ingredients balanced.
Gluten-Free Thumbprint Cookie Tips
- Use any kind of jam or preserves you like. My favorite is raspberry preserves. You can even use lemon curd or chocolate ganache, if you prefer!
- Freezing the cookie dough helps the cookies keep their shape.
- Adding the jam/preserves halfway through freezing ensures that it stays in the center of the cookie and doesn’t absorb into the dough as they bake.
More Gluten-Free Christmas Cookies
Gluten-Free Thumbprint Cookies
Ingredients
- 1 cup (226g) butter at room temperature
- 1/3 cup (70g) granulated sugar (plus more for rolling)
- 1/3 cup (70g) brown sugar packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (300g) gluten-free measure-fore-measure flour
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- ½ cup (165g) jam or preserves of choice I prefer raspberry preserves
Instructions
- In the bowl of a stand mixer (or use a large bowl with an electric hand mixer), add the butter. Beat for 2 minutes until light and fluffy.
- Add the granulated sugar and light brown sugar. Mix on medium-high speed until light and fluffy, another 1-2 minutes.
- Add the egg yolk and vanilla and mix to combine.
- Add the gluten-free flour, cornstarch and salt. Mix on low speed, then after 30 seconds increase the speed to medium. Mix for 2-3 minutes until a thick dough forms.
- Line a flat plate or small baking sheet with parchment paper. (One that will fit in your freezer!) Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls, roll each one in granulated sugar (optional), then place on the parchment-lined plate.
- Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Smooth any seams or cracks on the edges of the cookie.
- Freeze the cookie dough balls for 20 minutes.
- Spoon a scant 1/2 teaspoon of preserves/jam into the indentation in each one. (You can make this easier by scooping the preserves into a small ziplock bag and clipping the edge of the bag, then piping a little bit into each cookie. Do not overfill.)
- Freeze for another 15-20 minutes. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place the cookies at least 2" apart on a parchment paper-lined cookie sheet and bake for 12 minutes, until starting to turn golden brown.
- Let the cookies cool on the baking sheet for 10 minutes. Then transfer to a wire cooling rack. Repeat baking the remaining dough. Enjoy!
I used Bob’s GF flour for this recipe. It turned out perfect. Thank you for the recipe Erin. I will be making this recipe for every special event. My daughter-in-law only eats gluten free. I do not. To make it not GF, would you just omit the cornstarch? Marlene
Hi Marlene, this recipe is written specifically for gluten-free flour. We haven’t tried it with regular AP flour, but swapping that out is how you would make it not gluten-free.
I made these and they tasted great. However going directly from the freezer to the oven meant that they needed to be baked 5 minutes longer. Is that usually the case? Also they were very dry and crumbly. Of course that didn’t stop my family from eating them.
Hi Carol, thanks for your comment! Oven temperatures can vary quite a bit, so the extra 5 minutes may be because your oven runs at a slightly lower temperature. If they were dry, they probably need slightly less flour. We recommend measuring in grams for more precision. The humidity can affect this too. Happy baking!
Looking forward to making this recipe for thanksgiving! Do we use light or dark brown sugar? And is the butter unsalted or salted? Thank you
Hi Lina, good question! Light brown sugar and salted butter. The recipe will indicate if dark brown sugar is preferred, and we always use salted butter for more depth of flavor!
About to make them……my oldest daughter (43) is Celiac and I’m going to bake with a smidge of raspberry jam and then fill them AFTER baking with choc. ganache. and then chill.
But one suggestion, to get a really nice indentation in a thumbprint cookie, I DON’T use my thumb cuz that always makes an uneven dent. I use the bottom of a 1 tsp. measuring spoon which is perfectly round–I dip it in sugar for each press so it doesn’t stick. Makes perfect indentations every time.
Hi Geoffrey, we hope you all enjoy the cookies! That raspberry chocolate combo sounds delicious! Thank you for sharing with us. Happy baking!
Thank you, Erin! My mom used to make the most iconic Thumbprint cookies. When my kids were diagnosed with Celiacs, I tried for 15 years to modify the recipe~which only led to epic fails over the years! These are perfect in texture and taste! Thank you and Happy Holidays!
This makes us so happy, Christine! Thank you for sharing your kind feedback. Happy holidays!
I used Cup 4 Cup flour and they turned out pretty good but didn’t seem to have the right texture. They were very soft. They still tasted good and had a nice “melt in your mouth” butter texture, but lacked the crunch. I’m going to try it again with the King Arthur GF flour to see if that makes a difference. Tried it with raspberry and strawberry jam, raspberry was best!
Hi Julia, we’re glad you like the recipe and are willing to give it another try with the King Arthur flour! It should make a big difference with the texture. We’d love to hear how it goes! Happy baking!
These cookies turned out great!
Yay! We’re glad you enjoyed them, Ashley! Thanks for your positive feedback.
I am wondering if these could be made with a dairy free butter as my sister is dairy-free. Thank you
Hi Charlotte, you can definitely use dairy-free butter in this one! We hope you and your sister love the cookies!
Love these!!
“I didn’t know cookies could be so good!” Said my gluten eating husband! 5 stars all the way!!
I actually didn’t freeze these because I’m terrible at following directions but they came out great and taste amazing. Thank you for this recipe. Been craving thumbprint cookies and was recently diagnosed as celiac – these were a treat
Check out Solo Pastry filling instead of using jam. I use their raspberry flavor to make my non-gluten free thumbprints. No need to freeze the dough before baking. The pastry filling stay in the center without soaking into cookie. Company is located in Chicago. Enjoy!
This is so great to know! Thanks for the sharing. I’ll have to check that out!
These are SO good and dangerously addicting! Another great recipe…thank you!
We’re so pleased to hear you loved the cookies so much, Jessica! Thank you for taking the time to share your positive feedback with us!
Pre gluten free I made Cranberry Lime Thumbprint cookies that were . They had lime zest in the dough and canned whole berry cranberry sauce for the filling. I haven’t been able to replicate them gluten free yet, but maybe this recipe will work! I think the other two I tried had some or all almond flour, and it didn’t taste close.
Cranberry lime sounds like a delicious combination! Yes I think this recipe would be a good base for that. I love almond flour cookies but not for thumbprints. The gluten-free 1:1 baking flour will help the thumbprint hold it’s shape! Let me know how they turn out if you try it 🙂
This is a great recipe. I used Bob’s GF flour, and coconut sugar instead of brown sugar. I didn’t chill them for more than a few minutes in the fridge then freezer, and they spread a little but still not much. Seems like a good base recipe that would be easy to use with substitutions. Will definitely make these again! The cookies were buttery, crisp on the edges, and held together beautifully.
Thank you for the kind feedback, Brianne! We’re so glad you enjoyed the recipe. Happy baking!
When we used to make these pre gluten-free days before baking we rolled the cookie balls in egg white then in finely chopped walnut then made the thimble hole for the jam.
Do you think that might work with this recipe?
Can I use margarine or earth balance instead of butter?