Gluten free thumbprint cookies are one of those simple, timeless treats that never disappoint. Soft, buttery, and lightly crisp on the edges, these cookies are shaped with a little indentation, the “thumbprint”, and filled with your favourite jam. Raspberry is my go-to, but you can use whatever you love or whatever you have on hand.
They’re the perfect mix of melt-in-your-mouth cookie and sweet, fruity centre, they also bake up beautifully with gluten free flour. These cookies look adorable on holiday cookie trays, pack well for gifting, and are easy enough for a quick afternoon bake. You can make them festive by switching up the jam colours or using curds or even chocolate in the centre.
Simple, classic, and endlessly customizable, these gluten free thumbprint cookies are always a hit.
ingredients
- Jam – I used my seedless raspberry jam recipe.
- Butter
- Icing Sugar
- Egg Yolks
- Salt
- Vanilla
- Bob’s Red Mill 1-1 Gluten Free Flour
- Almond Flour
Tools
- Baking Sheets
- Stand Mixer
Storing
Room Temperature
Store in an airtight container for 3–4 days.
They stay soft and tender, and the jam keeps the centres moist.
Freezer
Thumbprint cookies freeze beautifully.
- Freeze on a baking sheet until solid
- Transfer to a freezer bag or container
- Freeze for up to 2 months
Thaw at room temperature, the texture stays soft and buttery.
Gluten Free Thumbprint Cookies
Ingredients
- 225 Grams Butter
- 120 Grams Icing Sugar
- 2 Egg Yolks
- 1 Gram Salt
- 1 Gram Vanilla
- 312 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 100 Grams Almond Flour
- 200 Grams Raspberry Jam (Or any jam)
Instructions
- Preheat your oven to 350F.
- In a stand mixer, cream room temperature butter until it is fluffy and creamy. About 3-5 minutes depending on the temperature of your butter.225 Grams Butter
- Add in sugar, salt and vanilla, and mix until it is combined.120 Grams Icing Sugar, 1 Gram Salt, 1 Gram Vanilla
- Next add in the egg yolks, and mix until combined. You might need to scrap the bottom of the bowl to ensure the butter is incorporated.2 Egg Yolks
- Add in the flours and mix until combined. It will look and feel like a dough.312 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 100 Grams Almond Flour
- Take a tablespoon of dough and roll it into a ball. On a parchment lined baking sheet, put the ball of dough down. Using the bottom of a glass, to push it into a disc. Then using your thumb, make an indent into the dough to add jam.
- Once all the cookies are done, add about 1 tsp of jam into each indent.200 Grams Raspberry Jam
- Bake for 10-12 minutes.
- Allow them to cool on the baking sheet and then move them to a wire rack to full cool
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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