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
- 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
Instructions
- 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).
- Add Egg and Vanilla: Add the egg and vanilla extract, then beat again to combine.
- 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.
- 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.
- Preheat and Line: Preheat the oven to 370F, then line a large baking sheet with parchment paper.
- 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.
- 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.
- Bake Until Ready: Bake for 12-15 minutes. The cookies will be a little soft at first, then firm up as they cool.
- Cool Completely before Serving: Let the gluten-free thumbprint cookies cool on a wire rack before serving and enjoying.
- 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
