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!
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!
Notes
Gluten-Free: Use a high-quality gluten-free measure-for-measure flour that contains xanthan gum as a binder. This is my favorite brand.
Jam/Preserves: Use any kind of jam or preserves you like, or even lemon curd or chocolate ganache, if you prefer! My favorite is raspberry preserves.
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.
Nutrition
Calories: 149kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 113mg | Potassium: 13mg | Fiber: 1g | Sugar: 10g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.4mg