Gluten Free Thumbprint Cookies
Soft, buttery, and irresistibly charming, these Gluten-Free Thumbprint Cookies are a delightful treat that everyone can enjoy! Made with a blend of gluten-free all-purpose flour and cornstarch for the perfect tender texture, these cookies are gently indented and filled with your favorite jam or preserves, adding a burst of fruity sweetness in every bite. Whether you choose raspberry, apricot, or strawberry, the vibrant jam center makes these cookies as visually appealing as they are delicious. Quick to prepare in just 20 minutes of prep time and baked to golden perfection in under 12 minutes, they’re ideal for holidays, gatherings, or a simple midweek treat. Plus, these cookies are naturally gluten-free, making them a fantastic option for those with dietary restrictions. Serve them with a cup of tea or as a festive addition to a dessert platter, and watch them disappear in seconds!
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Recipe Information
Ingredients
- 180 grams Gluten-free all-purpose flour
- 20 grams Cornstarch
- 0.5 teaspoons Salt
- 110 grams Unsalted butter, softened
- 70 grams Granulated sugar
- 1 teaspoons Vanilla extract
- 1 Egg yolk
- 120 grams Jam or preserves (e.g., raspberry, apricot, or strawberry)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, cornstarch, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and egg yolk until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Scoop tablespoon-sized portions of the dough and roll them into small balls. Place them on the prepared baking sheet, spaced about 2 inches apart.
Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.
Fill each indentation with about 1/2 teaspoon of your chosen jam or preserves.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your delicious gluten-free thumbprint cookies!
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 325.9 g | 119% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 131.7 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 171 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.
