Gluten-free Thumbprint Cookies are the kind of cookies to make memories with. They’re so 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. Treat your family with these classic cookies.
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Ingredients for Gluten-Free Thumbprint Cookies:
- Gluten-Free Flour: I use Better Batter Gluten-Free Flour Mix for most of my baking. I get consistently good results with this blend. It is 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 xanthan gum per cup of flour.
- Dairy-Free Buttery Spread: Use Smart Balance or Earth Balance. Simply sit it out on the countertop for about 10 minutes to soften at 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 I can find locally and 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 together the buttery spread and sugar. Then add in the beaten eggs and vanilla.
Next mix in the gluten-free flour and salt until thoroughly combined.
Roll into 1 inch balls and place on 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 baking pan for 5 minutes and then remove to 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:
Soft Molasses Cookies
Chocolate Chip Cookies
Vanilla Sugar Cut-Out Cookies
Chocolate Crinkles
Peanut Butter Cookies
And be sure to see my collection of 12 Gluten-Free Christmas Cookies!
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Treat your family with these classic cookies using your favorite jam or jelly.
Ingredients
1 cup buttery spread, room temperature (Smart Balance or Earth Balance)
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
2 ¾ cup gluten-free flour mix (I use Better Batter Gluten-Free Flour)
1/4 teaspoon salt
1/2 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 together the buttery spread and sugar. Then add in the beaten eggs and vanilla.
Next mix in the gluten-free flour and salt until thoroughly combined.
Roll into 1 inch balls and place on 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 baking pan for 5 minutes and then remove to wire rack to cool completely.
Notes
*If the dough is too sticky to handle chill for 30 minutes and then roll into 1 inch balls.
Tips on Ingredients:
- Gluten-Free Flour: I use Better Batter Gluten-Free Flour Mix for most of my baking. I get consistently good results with this blend. It is 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 xanthan gum per cup of flour.
- Dairy-Free Butter: Use Smart Balance or Earth Balance. Simply sit it out on the countertop for about 10 minutes to soften at 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 I can find locally and are labeled gluten-free.
Keywords: gluten-free cookies, gluten-free thumbprint cookies, gluten-free desserts, dairy-free cookies, gluten-free jelly cookies
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