Easy Gluten-Free Thumbprint Cookies (Dairy-Free)

These gluten-free thumbprint cookies are made with a sugar cookie dough that’s rolled in sugar, then pressed and filled with delicious, sweet jam. Plus, they’re dairy-free too! Go bake a batch of cookies today and enjoy them with a steeping mug of tea!

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Email *

Save This!

Delicious Thumbprint Cookies!

When I was a little girl, my mum would sometimes surprise us with a packet of raspberry jam tartlets, which we would devour in all of two seconds!

These jam thumbprint cookies are a throwback to that delicious time in my childhood.. They’re great with a steeping mug of tea, anytime, but especially during the holiday season! And I hope you’ll love them as much as we do.

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for making these gluten-free thumbprint cookies are easily accessible at the local grocery store (nothing fancy required).
• Easy to Make: Preparing these delicious jam thumbprint cookies is just a matter of mixing the dough ingredients together, then chilling the dough before shaping it into small balls, then making a small indent and filling the hole with jam before baking.
• Totally Gluten-Free & Dairy-Free: The best part is that this thumbprint cookie recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients you need for making this gluten-free thumbprint cookie recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used unsalted dairy-free butter (vegan butter) to keep this classic holiday cookie recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• White Sugar: I used white sugar, but cane sugar will work too.
• Brown Sugar: I used light brown sugar, but dark brown sugar or coconut sugar will work too.
• Egg: The egg acts as a binder for the ingredients, so make sure to add it in.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and I highly recommend adding it in.
• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Jam: I used strawberry jam, but feel free to use other types of jams (such as apricot jam, plum jam, mixed berry jam, blueberry jam, blackberry jam or raspberry jam).

How to Make Gluten-Free Thumbprint Cookies (Step by Step):

1. Beat Butter and Sugar

Beat the butter and both brown sugar and white sugar in a bowl until fluffy (approximately 3-4 minutes with a mixer).

2. Add Egg and Vanilla

Add the egg and vanilla extract, then beat again.

3. Add Gluten-Free Flour, Xanthan Gum, and Salt

In another bowl, whisk the gluten-free measure-for-measure flour, xanthan gum (if using), and salt together. Add half the flour mixture, beat and gradually add the remaining flour mixture until you get a pliable dough that is not too wet or dry.

4. Chill Dough

Gather the dough into a ball or rectangle, wrap in cling film and chill the dough in the refrigerator for 30 minutes to an hour.

5. Preheat and Line

Preheat the oven to 370F, then line a large baking sheet with parchment paper.

6. Form Dough Balls and Roll in Sugar

Form dough into balls about an inch in diameter, then roll the balls of dough in white sugar. Place the cookie dough balls on the lined baking sheet 1-2 inches apart.

7. Press Thumb into Dough

Press your thumb into the middle of each ball of dough to make a small cavity and fill it with jam.

8. Bake Until Ready

Bake for 12-15 minutes until the cookies are golden brown on the edges. The cookies will be a little soft at first, then firm up as they cool.

9. Cool Completely Before Serving

Let the gluten-free thumbprint cookies cool on a wire rack before serving and enjoying.

10. Store

Store these gluten-free jam thumbprint cookies in an airtight container.

Dish by Dish Tips/Tricks:

• Use Jam of Choice: I used strawberry jam, but feel free to use other types of jams (such as apricot jam, plum jam, mixed berry jam, blueberry jam, blackberry jam or raspberry jam).
• Other Filling Options: Alternatively, if you prefer not to use jam, you can fill these with peanut butter, chocolate ganache or lemon curd.
• Storing: To store, place the cooled gluten-free thumbprint cookies in an airtight container and store at room temperature for up to 4 days.

Other Gluten-Free Cookies to Make:

• Almond Flour Thumbprint Cookies (Gluten-Free, Dairy-Free)
• Snowball Cookies (Gluten-Free, Dairy-Free)
• Chocolate Crinkle Cookies (Gluten-Free, Dairy-Free)
• Chewy Molasses Cookies (Gluten-Free, Dairy-Free)
• Gingerbread Cookies (Gluten-Free, Dairy-Free)

Gluten-Free Desserts You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Easy Gluten-Free Thumbprint Cookies (Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 16 cookies 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

These gluten-free thumbprint cookies are made with a sugar cookie dough that’s rolled in sugar, then pressed and filled with delicious, sweet jam. Plus, they’re dairy-free too! Go bake a batch of cookies today and enjoy them with a steeping mug of tea!

---

Ingredients

Units USM Scale 1x2x3x

• 1 cup unsalted dairy-free butter, softened
• 1/2 cup white sugar + more for rolling dough
• 1/2 cup light brown sugar
• 1 egg, beaten
• 1 tablespoon vanilla extract
• 2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1/2 teaspoon salt
• 6 tablespoons strawberry jam

Cook Mode Prevent your screen from going dark

---

Instructions

1. Beat Butter and Sugar: Beat the butter and both brown sugar and white sugar in a bowl until fluffy (approximately 3-4 minutes with a mixer).
2. Add Egg and Vanilla: Add the egg and vanilla extract, then beat again to combine.
3. Add Gluten-Free Flour, Xanthan Gum, and Salt: In another bowl, whisk the gluten-free measure-for-measure flour, xanthan gum (if using), and salt together. Add half the flour mixture, beat and gradually add the remaining flour mixture until you get a pliable dough that is not too wet or dry.
4. Chill Dough: Gather the dough into a ball or rectangle, wrap in cling film and chill the dough in the refrigerator for 30 minutes to an hour.
5. Preheat and Line: Preheat the oven to 370F, then line a large baking sheet with parchment paper.
6. Form Dough Balls and Roll in Sugar: Form dough into balls about an inch in diameter, then roll the balls of dough in white sugar. Place the dough balls on the prepared baking sheet 1-2 inches apart.
7. Press Thumb into Dough: Press your thumb into the middle of each ball of dough to make a small cavity and fill it with jam.
8. Bake Until Ready: Bake for 12-15 minutes. The cookies will be a little soft at first, then firm up as they cool.
9. Cool Completely before Serving: Let the gluten-free thumbprint cookies cool on a wire rack before serving and enjoying.
10. Store: Store these gluten-free jam thumbprint cookies in an airtight container.

Notes

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

White Sugar: I used white sugar, but cane sugar will work too.

Brown Sugar: I used light brown sugar, but dark brown sugar or coconut sugar will work too.

Egg: The egg acts as a binder for the ingredients, so make sure to add it in.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and I highly recommend adding it in.

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Jam: I used strawberry jam, but feel free to use other types of jams (such as apricot jam, plum jam, mixed berry jam, blackberry jam or raspberry jam).

Storing: To store, place the cooled gluten-free thumbprint cookies in an airtight container and store at room temperature for up to 4 days.

• Prep Time: 10 mins
• Chilling Time: 30 mins
• Cook Time: 15 mins
• Category: Cookies
• Method: Baking
• Cuisine: American