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–+ servings
Gluten-Free Thumbprint Cookies

Gluten-Free Thumbprint Cookies with Jam That Melt Hearts

Delightful gluten-free thumbprint cookies filled with jam, perfect for sweet cravings and sharing.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Softened, substitute with vegan butter for dairy-free.
  • 1 cup Granulated Sugar No direct substitutes recommended.
  • 1 whole Egg Adds structure and richness.
  • 1 whole Egg Yolk Enhances the richness.
  • 1 teaspoon Vanilla Extract Can substitute with almond extract.
  • ½ teaspoon Almond Extract Omit for nut allergies.
  • ½ teaspoon Kosher Salt Balances sweetness.
  • 2 cups Gluten-Free Flour Blend Ensures it includes xanthan gum if needed.
  • ¼ teaspoon Xanthan Gum Omit if your flour blend contains it.
For the Flavorful Filling
  • 1 cup Jam e.g., raspberry or apricot.
For the Optional Drizzle
  • ½ cup White Chocolate Chips Substitute with dark chocolate for richer flavor.
  • 1 teaspoon Vegetable Shortening Used to thin out white chocolate.

Equipment

  • oven
  • mixing bowl
  • Electric Mixer
  • parchment paper
  • baking sheet
  • wire rack

Method
 

Instructions
  1. Preheat the Oven to 350°F (175°C). Prepare baking sheets with parchment paper.
  2. Cream 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  3. Add 1 egg, 1 egg yolk, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract. Mix well.
  4. In a separate bowl, combine 2 cups of gluten-free flour blend, ½ teaspoon of kosher salt, and ¼ teaspoon of xanthan gum. Gradually add to wet ingredients.
  5. Chill the dough in plastic wrap for about 10 minutes.
  6. Shape 1-inch portions into balls and place on baking sheet, creating indentations for jam.
  7. Fill each indentation with your choice of jam.
  8. Bake for 8-10 minutes, until edges are golden.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. Optional: Melt ½ cup of white chocolate chips with 1 teaspoon of vegetable shortening. Drizzle over cookies once cooled.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 6gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 5 days. Can freeze unbaked dough for up to 3 months.

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