Gluten-Free Classic Thumbprint Cookies
Indulge in the nostalgic charm of Gluten-Free Classic Thumbprint Cookies, a delightful twist on the timeless favorite that’s perfect for all to enjoy! These buttery cookies feature a tender crumb from a blend of gluten-free all-purpose flour and almond flour, offering a hint of nuttiness while ensuring a completely gluten-free treat. With a dollop of your favorite fruit jam nestled in their signature thumbprint center, each bite is a harmonious balance of buttery richness and fruity sweetness. Simple to prepare in just 20 minutes of prep time, these cookies are ideal for holiday trays, tea-time treats, or an anytime indulgence. Soft on the inside with lightly golden edges, they’re as eye-catching as they are delicious. Plus, they store beautifully, making them a convenient make-ahead option for busy bakers. Whether you’re gluten-free or just in search of a classic cookie recipe to love, these thumbprint cookies are sure to delight!
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Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Almond flour
- 0.75 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 1 large Egg yolk
- 0.5 cups Favorite fruit jam or preserves
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Step 2
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, and salt until well combined.
Step 3
In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
Step 4
Beat in the vanilla extract and egg yolk until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Step 6
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7
Use your thumb or the back of a small spoon to make an indentation in the center of each dough ball.
Step 8
Fill each indentation with about 1/2 teaspoon of your favorite fruit jam or preserves.
Step 9
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
Step 10
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Enjoy your gluten-free thumbprint cookies right away, or store them in an airtight container for up to a week.
Nutrition Facts
| Serving size | (683.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3091.4 |
| Total Fat 174.7g | 0% |
| Saturated Fat 94.8g | 0% |
| Cholesterol 572.0mg | 0% |
| Sodium 666.9mg | 0% |
| Total Carbohydrate 382.9g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 198.2g | |
| Protein 18.8g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 222.8mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 172.7mg | 0% |
Source of Calories