Gluten Free Jam Thumbprint Cookies

A tray of Jam Thumbprint Cookies with three different jams.

Kids love to make these holiday cookies and if you have a small thumb you get to make the thumbprints. Then fill them with jam and they'll sparkle on any festive cookie tray.

Course Cookies & Bars, holiday recipes

Cuisine Canadian

Keyword gluten free thumbprint cookies, Thumbprint Cookies

Cook Time 12

Total Time 12

Servings cookies

Calories 128kcal

Author Cinde Little

Ingredients

DRY INGREDIENTS

290 grams gluten free Cookie Flour Blend* (2¼ cups)
½ teaspoon baking powder
½ teaspoon salt

WET INGREDIENTS

¾ cup butter, room temperature
⅔ cup sugar
1 egg
1 teaspoon vanilla

FILLING

¼ cup raspberry, apricot, cherry, pineapple or blueberry jam

Instructions

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.

Notes

*Cookie flour blend, makes 2½ cups: 1⅓ cups brown rice flour, ½ cup ground almonds, 6 tablespoon potato starch, 3 tablespoon + 1 teaspoon tapioca starch, ½ teaspoon xanthan gum.

Nutrition