Gluten Free Thumbprint Cookies
by: claire cary
These gluten free thumbprint cookies are buttery, soft and filled with your favorite jam in the center! They're easy to make with pantry staple ingredients and are the perfect addition to any cookie platter.
Ingredients
Wet
- ½ cup unsalted butter
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Dry
- 1 ½ cups gluten free all purpose baking flour
- ¼ teaspoon salt
Other
- ¼ cup white sugar for rolling
- ⅓ cup raspberry jam or jam of choice
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl or bowl of a stand mixer, combine the butter, white sugar and brown sugar and beat with an electric mixer for about 1 minute.
- Add in the egg yolk and vanilla and beat to combine. Beat in the flour and salt until combined.
- Use a small cookie scoop, about 1 tablespoon and scoop into balls. Roll in the sugar and place on the baking sheet, leaving a bit of space between each cookie.
- Press down slightly, then take the back of 1 teaspoon and press an indent in the center of each cookie.
- Place in the fridge to set for 1 hour.
- Toward the end of the hour, preheat the oven to 350 degrees Fahrenheit.
- Once preheated, bake the cookie for 12-14 minutes or until the edges are lightly golden brown. If the indents have filled in at all, you can reform lightly with the teaspoon, then take about 1 teaspoon of jam to fill in each cookie. Let cool to allow them to firm up, then enjoy!
Notes
I used Bob's Red Mill 1:1 baking flour here, but you can definitely use King Arthur if you prefer! Just be sure you are spooning and leveling to measure, don't scoop from the bag.
Serving: 1cookie / Calories: 159kcal / Carbohydrates: 24g / Protein: 2g / Fat: 7g / Saturated Fat: 4g / Polyunsaturated Fat: 0.3g / Monounsaturated Fat: 2g / Trans Fat: 0.2g / Cholesterol: 29mg / Sodium: 44mg / Potassium: 14mg / Fiber: 1g / Sugar: 14g / Vitamin A: 206IU / Vitamin C: 1mg / Calcium: 16mg / Iron: 1mg
