Gluten-Free Classic Thumbprint Cookies
Indulge in the timeless comfort of **Gluten-Free Classic Thumbprint Cookies**, a delightful twist on a beloved treat tailored for gluten-sensitive diets. These buttery cookies boast a tender crumb, thanks to a perfect blend of gluten-free all-purpose flour and almond flour, while a dollop of fruity jam nestled in the center adds a burst of sweetness with every bite. Easy to prepare in just over half an hour, this recipe combines straightforward techniques—like shaping the dough into thumbprint-sized wells—with irresistibly nostalgic flavors that are perfect for gifting, snacking, or festive occasions. Whether you're a gluten-free baker or simply craving a versatile dessert, these cookies offer simplicity and satisfaction in every soft, jam-filled bite.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Almond flour
- 0.75 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 1 large Egg yolk
- 0.5 cups Favorite fruit jam or preserves
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, and salt until well combined.
In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract and egg yolk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Use your thumb or the back of a small spoon to make an indentation in the center of each dough ball.
Fill each indentation with about 1/2 teaspoon of your favorite fruit jam or preserves.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your gluten-free thumbprint cookies right away, or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
3091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 382.9 g | 139% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 198.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 223 mg | 17% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
