Description
These Gluten Free Thumbprint Cookies are a delightful treat featuring a buttery flavor and a center filled with your favorite jam. With simple ingredients and easy prep, they’re perfect for any occasion, offering a sweet touch for dessert lovers seeking homemade goodness.
Ingredients
Scale
- ½ cup unsalted butter
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free all purpose baking flour
- ¼ teaspoon salt
- ¼ cup white sugar for rolling
- ⅓ cup raspberry jam or jam of choice
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium mixing bowl, cream together the butter, white sugar, and brown sugar for about 1 minute using an electric mixer.
- Add the egg yolk and vanilla extract, mixing until combined.
- Gradually incorporate the gluten free flour and salt until the dough comes together.
- Scoop about 1 tablespoon of dough and roll into balls. Roll each ball in white sugar and place them on the prepared baking sheet, spacing them out.
- Slightly press each ball down and create an indent in the center using the back of a teaspoon.
- Chill the cookie dough in the fridge for 1 hour.
- Bake the cookies for 12-14 minutes or until the edges are golden brown. If needed, reform the indents after baking, then fill each center with about 1 teaspoon of jam. Allow the cookies to cool before enjoying.
Notes
For variation, use different types of jam for a unique flavor.
Ensure that all ingredients are gluten free to keep the recipe suitable for those with gluten sensitivities.
Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg