Gluten Free Thumbprint Cookies
These gluten free thumbprint cookies are soft, buttery, and filled with your favourite jam. An easy, classic cookie perfect for holidays, gifting, or everyday baking.
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