A plate of gluten free Thumbprint Cookies

PRINT

Description

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

Gluten free bakers know it can be frustrating, disappointing and expensive when a recipe doesn’t turn out. Enough to make you give up for awhile. But if you like cookies you need to learn the tricks and keep trying. Once your have four or five cookie recipes that work for you then over time you’ll be more willing to try new ones.

During the Christmas baking season I like to make my tried-and-true cookie and bar recipes and I always try something new. If you haven’t made Jam Thumbprint Cookies yet I hope you’ll give them a try.

A Cookie Flour Blend

Here’s my video on the Cookie Flour Blend I make for many of my cookie recipes (but not all of them). You can see the recipe or read that post here, Cookie Flour Blend.

Beautiful Cookie Trays

Blueberry, raspberry, apricot and pineapple jam are all pretty and would create a stunning presentation of cookies. On the day I made these I just had raspberry jam so that’s what I used and they still sparkle.

For large group serve your cookies on a rectangular shaped tray or even a cookie sheet lined with paper napkins, waxed paper or parchment. For an extra fancy presentation sprinkle a small amount of icing sugar over all the cookies just before serving.

PIN Thumbprint Cookies for later…

Thumbprint Cookies filled with raspberry jam

This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

Kids in the Kitchen

Kids love making cookies and I think it’s a skill everyone should learn. The satisfaction of making cookies and the joy of eating them fresh from the oven is what it’s all about. Most kids love making the little indent with their thumb but you can use the end of a wooden spoon or a tiny shot glass too. I have a set of espresso spoons that I put to good use in my kitchen, for everything but espresso, and filling these cookies is one of the jobs where they’re useful.

If you know kids who like making cookies I share my ideas for hosting party in this post, a Cookie Decorating Party.

Get The Tools

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 the book Gluten Free Cookies.

More Cookies and Baking Recipes

Recipe Round Up – Holiday Baking

Recipe Round Up of Gluten Free Cookies

Ingredients

DRY INGREDIENTS
2 cups + 3 Tbsp (290g) GF Cookie Flour Blend**
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
(**Cookie flour blend, makes 2½ cups: 1⅓ cups brown rice flour, ½ cup ground almonds, 6 Tbsp potato starch, 3 Tbsp + 1 tsp tapioca starch, ½ tsp xanthan gum)

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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ingredients

Directions
  • DRY INGREDIENTS
  • 2 cups + 3 Tbsp (290g) GF Cookie Flour Blend**
  • 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
  • (**Cookie flour blend, makes 2½ cups: 1⅓ cups brown rice flour, ½ cup ground almonds, 6 Tbsp potato starch, 3 Tbsp + 1 tsp tapioca starch, ½ tsp xanthan gum)
  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.