Gluten-free Thumbprint Cookies have a shortbread cookie base and are filled with a fruity jam. These classic cookies are fun to make, and you can put your favorite flavor of jelly or jam in them. Some of our favorite flavors are raspberry, strawberry, and orange marmalade.
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Ingredients for Gluten-Free Thumbprint Cookies:
- Gluten-Free Flour: I like to use Pamela’s 1-1 Gluten-Free Flour and Better Batter Gluten-Free Flour for my baking. I get consistently good results with these blends. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
- Dairy-Free Butter: Country Crock Plant-Based, Smart Balance, Earth Balance, or your favorite brand. Sit it out on the countertop for about 10 minutes to soften to a cool room temperature.
- Jam or Jelly: Make sure the jelly or jam that you use is gluten-free. I like to use Bonne Maman or Polaner. Both of these brands are labeled gluten-free.
- Other ingredients needed: sugar, two eggs, salt, and vanilla extract.
How to Make Gluten-Free Thumbprint Cookies:
Preheat the oven to 350°. Line two baking pans with parchment paper or silicone baking mats.
In a stand mixer, cream the dairy-free butter and sugar together. Then add in the beaten eggs and vanilla.
Next, mix in the gluten-free flour and salt until thoroughly combined. Chill for 1 hour.
Roll into 1-inch balls and place on a baking pan at least 2 inches apart. Using your thumb, gently press down to make an indent on the top of each cookie.
Fill each thumbprint hole with 1/2 teaspoon of jam or jelly.
Bake for 10-12 minutes. Cool on the baking pan for 5 minutes and then remove to a wire rack to cool completely.
Freeze: You can freeze these soft, buttery cookies for up to 3 months.
More gluten-free cookies you’ll love:
And be sure to see my collection of 12 Gluten-Free Christmas Cookies!
Gluten-Free Thumbprint Cookies (Dairy-Free)
- Prep Time: 20 minutes.
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 2 dozen 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
Treat your family with these classic cookies using your favorite jam or jelly.
Ingredients
- 1 cup dairy-free butter, cool room temperature
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- 2 ¾ cup gluten-free flour
- ¼ teaspoon salt
- ½ cup of jam or jelly
Instructions
- Preheat the oven to 350°. Line two baking pans with parchment paper or silicone baking mats.
- In a stand mixer, cream the dairy-free butter and sugar together. Then add in the beaten eggs and vanilla.
- Next, mix in the gluten-free flour and salt until thoroughly combined. Chill dough for 1 hour.
- Roll into 1-inch balls and place on a baking pan at least 2 inches apart. Using your thumb, gently press down to make an indent on the top of each cookie.
- Fill each thumbprint hole with 1/2 teaspoon of jam or jelly.
- Bake for 10-12 minutes. Cool on the baking pan for 5 minutes and then remove to a wire rack to cool completely.
Notes
Gluten-Free Flour: I like to use Pamela’s 1-1 Gluten-Free Flour or Better Batter Gluten-Free Flour for my baking. I get consistently good results with both of these blends. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
- Dairy-Free Butter: Sit it out on the countertop for about 10-20 minutes to soften to a cool room temperature.
- Jam or Jelly: Make sure the jelly or jam that you use is gluten-free. I like to use Bonne Maman or Polaner.
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