Meaningful Eats
Gluten-Free Thumbprint Cookies
24 cookies
Buttery, shortbread filled cookies with delicious jam! These gluten-free thumbprint cookies are a Christmas classic you’ll love making every holiday season!My #1 tip for gluten-free thumbprint cookies that don’t spread or absorb the jam – freeze the cookies before baking! Read the full post learn my expert tips for making the perfect thumbprint cookie.
Ingredients
- 1 cup butter (2 sticks) softened to room temperature, 226 grams
- ⅓ cup granulated sugar 70 grams (plus more for rolling)
- ⅓ cup light brown sugar packed, 70 grams
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups gluten-free 1:1 baking flour 300 grams
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ cup jam or preserves flavor of your 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 375F. 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!
Notes
INGREDIENT NOTES
- Gluten-free 1:1 baking flour: I recommend using a high-quality gluten-free 1:1 baking flour. You want to look for an all-purpose flour that contains xanthan gum as a binder. This will prevent the cookies from being too crumbly. 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.
- Use any kind of jam or preserves you like. My favorite is raspberry preserves. You could even use lemon curd or chocolate ganache, if you prefer!
- Freezing the cookie dough helps the cookies keep their shape.
- Adding the raspberry preserves halfway through freezing ensures the jam stays in the center of the cookie and doesn’t absorb into the dough as they bake.
Nutrition
Calories: 68kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Cholesterol: 8mg | Sodium: 52mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 11IU | Calcium: 9mg | Iron: 0.4mg