All kids, including gluten free kids, love making these gluten free Jam Thumbprint Cookies. They get to use their thumb to make the dent in the dough balls and that's part of the fun.
The holidays present many challenges for people on a restricted diet. Yet over time people have learned to remake their old tried-and-true favourites. I finally had success when I remade these Jam Thumbprints using my gluten free Cookie Flour Blend.
So far I've remade a gluten free version of these cookies.
Use any jam, or a variety of jams, to make these cookies sparkle on your next holiday cookie tray.
- cookie flour blend (brown rice flour, almond flour, potato starch, tapioca starch, xanthan gum)
- baking powder
- vanilla extract
- jam (apricot, raspberry, blueberry or pineapple)
See recipe card for exact amounts.
Thumbprint Cookies lend themselves to variations. Here are a few ideas.
- Use a tiny spoon to make a heart shaped indent and fill with red jam.
- Roll the dough balls in chopped walnuts or pecans (or even finely shredded coconut) before making the indent.
- Dust jam filled cookies with icing sugar just before serving. The icing sugar on the jam will melt quickly but the rest creates a festive snowy look.
- Drizzle jam filled cookies with thinned icing for extra sweetness.
- Skip the jam and top with an unwrapped Hershey Kiss instead.
If you've got kids or friends who love making cookies you'll find more tips in this post, How To Host a Cookie Decorating Party.
Best Tools for Making Cookies
Baking pans can last for decades so collect good quality pans over time. Pay attention to the shapes and sizes you like and work well for you. Here's what I use for a cookie baking spree.
- Two cookie sheets (no edges so cookies can slide of easily).
- Two jellyroll pans, also know as baking sheets, with ¼-inch sides all around (used more for cooking but helpful for a cookie baking spree).
- A set of metal portion scoops in various sizes that will be used for muffins, meatballs and more.
Let me know in the comments below if you have a story about remaking your gluten free cookies, good or bad.
Thanks to Luane Kohnke for lots of inspiration in her cookbook Gluten Free Cookies. It's what kept me going.
That's the million dollar question for gluten free bakers. Blends can work in 'most recipes' but they never work in ALL recipes. I never had success with my EGFG flour blend so I kept searching.
The high fat content of cookies and the short cooking time make it difficult for the gluten free flours to absorb the fat. We have several tweaks to recipes to make up for this and it takes trial and error with each recipe to get the result you want.
Yes you can freeze raw cookie dough. I recommend shaping the cookies first rather than freezing a blob of dough. This way they're ready to bake and enjoy but either ways works. Place them directly onto a cookie sheet from the freezer and bake according to the directions.
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Gluten Free Jam Thumbprint Cookies
- 290 grams gluten free Cookie Flour Blend* (2¼ cups)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter, room temperature
- ⅔ cup sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ cup raspberry, apricot, cherry, pineapple or blueberry jam
- In a medium bowl combine cookie flour blend, baking powder and salt.
- In the large bowl of a stand mixer beat butter to soften, 1-2 minutes.
- Add sugar and increase speed to high. Beat until fluffy, 3-4 minutes.
- Add egg and vanilla, beat until evenly combined.
- Decrease speed to low and slowly add flour mixture beating until combined.
- Cover and refrigerate 1 hour to chill the dough. This can be made 1-2 days in advance.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Using a small scoop drop 1-inch balls of dough onto cookie sheet. Roll each ball in your hand to make the sides smooth. Make a dent in the middle of each cookie using your thumb. Fill each dent with 1 teaspoon jam.
- Bake for 12-14 minutes until the edges begin to brown. Cool completely on wire racks.