Treat your family with these classic cookies using your favorite jam or jelly.
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
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.
*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.
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