Gluten-Free Thumbprint Cookies
Cookies are my absolute favorite gluten-free dessert! These gluten-free shortbread thumbprint cookies were inspired from my childhood, eating both Walkers Shortbread and those little raspberry jam-filled shortbread cookies.
If you like shortbread flavor and a melt-in-your-mouth texture, then this recipe is for you!
When you are making the thumbprint in these cookies, you can either use the back of a rounded 1/2 teaspoon, or press gently with your thumb.
The fun thing about these cookies is that you can fill the center with whatever you like…strawberry jam, marmalade, and even chocolate. My house was divided on jam and chocolate, so I decided to do a half and half batch. 🙂
Gluten-Free Thumbprint Cookies
Ingredients
- 1 1/4 cup gluten-free baking flour
- 1/3 cup powdered sugar
- 8 tablespoons salted butter, room temperature
- 1 egg yolk, room temperature
- 1/2 teaspoon vanilla
- 1/4 cup jam
Instructions
- Preheat the oven to 325 degrees F.
- Use a stand mixer to beat the softened butter. Add in the powdered sugar, egg yolk and vanilla and mix well. Slowly beat in the baking flour until a dough forms.
- On a baking sheet lined with parchment paper, roll out small balls of dough and use your finger to gently press an indentation in the center of the cookie (forming a small crater).
- Fill each crater with 1/2 teaspoon of the jam of your choice. If you want to make chocolate ones, bake with the center empty and then add in melted chocolate as soon as the cookies come out of the oven. Let the cookies cool and then enjoy!
Tried this recipe?Let us know how it was!
