A plate of gluten free Thumbprint Cookies

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Description

Thumbprint Cookies are perfect for the Christmas holiday season. Filled with sparkling red raspberry jam they add a festive look to any holiday tray. But don’t limit yourself to the holidays, cookies can be made and eaten any time of year (trust me on this one).

Anyone can learn to bake gluten free cookies. It can be tricky and it is certainly disappointing when a recipe doesn’t turn out. But if you like cookies as much as I do then I encourage you to persevere. Get yourself four or five cookie recipes that work for you. Over time you will try new ones but start by collecting a few that work perfectly for you.

During the Christmas baking season I like to make my tried-and-true cookie and bar recipes and I always want to try something new. This year these gluten free thumbprint cookies are new for me.

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Thumbprint Cookies filled with raspberry jam

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Filling Thumbprint Cookies

As you may have guessed the little indent in the cookies can be made with your thumb…thus the name thumbprint cookies. If your thumb is too big like mine just look around the kitchen and use the end of a wooden spoon or a tiny shot glass to make the indent.

For variety you can fill the indent with different jams or jellies. Blueberry, raspberry, apricot and pineapple would create an interesting tray of cookies and vary the taste.

For a change from the usual round tray try serving them on a rectangular shaped tray or even a cookie sheet lined with paper napkins, waxed paper or parchment. For an extra fancy presentation use a tiny strainer to sprinkle icing sugar over the entire tray of cookies.

Kids in the Kitchen

Baking homemade cookies is a skill I think everyone should learn. The satisfaction of making cookies and the joy of eating them fresh from the oven…now that is worth the effort. For kids who eat gluten free hosting their own Cookie Decorating Party is a fun idea.

Get The Tools – Everyday Bake Ware

Many of my pans are more than ten and twenty years old. It takes time to collect good quality pans but it’s worth the effort in the long run. Pay attention to the pans and sizes that you like and work well for you. Then work toward a collection that will allow you to bake cookies, brownies, muffins and the occasional cake. Of course they can also be used for savoury dishes.

Let me know in the comments below if you have a trick you learned about baking gluten free cookies.

Thanks to Luane Kohnke for her cookie inspiration from her book Gluten Free Cookies.

More Cookies and Baking Recipes

Recipe Round Up – Holiday Baking Photos of the Recipe Round Up of Holiday Baking. Cappuccinos, gingerbread, shortbread, Nanaimo Balls, toffee squares, pavlova, thumbprint cookies plus white chocolate and candy cane popcorn.

 

Recipe Round Up of Gluten Free Cookies

A Round Up of Gluten Free Cookies

Ingredients

DRY INGREDIENTS
2 cups + 3 Tbsp cookie flour mix* (see recipe below)
½ tsp baking powder
½ tsp salt
WET INGREDIENTS
¾ cup butter, room temperature
⅔ cup sugar
1 large egg
1 tsp vanilla
FILLING
¼ cup raspberry, apricot, cherry, pineapple or blueberry jam

Directions

1
In a medium bowl combine cookie flour, baking powder and salt.
2
In the large bowl of a stand mixer beat butter to soften, 1-2 minutes.
3
Add sugar and increase speed to high. Beat until fluffy, 3-4 minutes.
4
Add egg and vanilla, beat until evenly combined.
5
Decrease speed to low and slowly add flour mixture beating until combined.
6
Cover and refrigerate 1 hour to chill the dough. This can be made 1-2 days in advance.
7
Preheat oven to 350°F. Line baking sheets with parchment paper.
8
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 tsp jam.
9
Bake for 12-14 minutes until the edges begin to brown. Cool completely on wire racks.
10
*COOKIE FLOUR MIX recipe - 1⅓ cup brown rice flour, ½ cup almond flour, 6 Tbsp potato starch, 3 Tbsp + 1 tsp tapioca starch and ½ tsp xanthan gum. Makes 2¼ cups flour ideal for any cookie recipe.

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Ingredients

Directions
  • DRY INGREDIENTS
  • 2 cups + 3 Tbsp cookie flour mix* (see recipe below)
  • ½ tsp baking powder
  • ½ tsp salt
  • WET INGREDIENTS
  • ¾ cup butter, room temperature
  • ⅔ cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • FILLING
  • ¼ cup raspberry, apricot, cherry, pineapple or blueberry jam
  1. In a medium bowl combine cookie flour, baking powder and salt.
  2. In the large bowl of a stand mixer beat butter to soften, 1-2 minutes.
  3. Add sugar and increase speed to high. Beat until fluffy, 3-4 minutes.
  4. Add egg and vanilla, beat until evenly combined.
  5. Decrease speed to low and slowly add flour mixture beating until combined.
  6. Cover and refrigerate 1 hour to chill the dough. This can be made 1-2 days in advance.
  7. Preheat oven to 350°F. Line baking sheets with parchment paper.
  8. 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 tsp jam.
  9. Bake for 12-14 minutes until the edges begin to brown. Cool completely on wire racks.
  10. *COOKIE FLOUR MIX recipe - 1⅓ cup brown rice flour, ½ cup almond flour, 6 Tbsp potato starch, 3 Tbsp + 1 tsp tapioca starch and ½ tsp xanthan gum. Makes 2¼ cups flour ideal for any cookie recipe.