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Gluten Free Thumbprint Cookies

These gluten free thumbprint cookies are buttery, tender, and filled with your favorite jam or homemade lemon curd. Made with a classic shortbread-style dough, they're the perfect holiday cookie and an easy treat to enjoy year-round.

12 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	211 kcal	Sugar	–
Carbs	–	Cholesterol	–
Protein	–	Sodium	–
Fat	–	Fiber	–
Sugar	–
Cholesterol	–
Sodium	–
Fiber	–

Prep Time: 15 min Cook Time: 15 min Total Time: 60 min

https://theglutenfreeaustrian.com/gluten-free-thumbprint-cookies/

Line a sheet tray with parchment paper and set it aside. In a medium bowl combine the gluten-free flour, almond flour, and salt
In the bowl of the stand mixer or a large bowl combine the room temperature butter and sugar. Cream together until light and fluffy, around 2-3 minutes.
Add the room temperature egg yolk and vanilla extract. Mix until incorporated.
With the mixer running on low speed, add the dry ingredients to the wet ingredients until fully incorporated. Scrape down the sides and the paddle attachment halfway through. The dough should appear soft and smooth.
Using a small cookie scoop (#40 small scoop – 1.5-2 teaspoons) divide the gluten-free cookie dough into 12 equal pieces.
Roll the cookie dough balls between the palms of your hands into a small balls with no cracks. Using a melon baller, the end of a wooden spoon or your thumb to indent each cookie.
Cover the indented dough and chill for at least 30 minutes (and up to 2 days).
Once you are ready to bake your buttery cookies, preheat the oven to 350F.
Bake in a fully preheated oven for 12-14 minutes. The cookies should be lightly golden and may even look underbaked. These cookies will not brown much.
Remove the cookies from the oven and place the cookie sheet on a wire rack. “Re-Indent” the cookies with the same tool you used when shaping them.
While still warm, fill them with your filling of choice. Allow cooling completely before giving these gluten-free jam thumbprint cookies a light dust with powdered sugar.
Once fully cooled, you can store the gluten-free thumbprint cookies in an airtight container at room temperature for up to 5 days. If you fill them with lemon curd, I recommend storing them in the refrigerator for up to 3 days.

Ingredients

130 grams gluten free multipurpose flour

30 grams gluten free almond flour

1/2 teaspoon kosher salt

113 grams unsalted butter, room temperature

65 grams granulated white sugar

1 large egg yolk, at room temerparture

1/2 teaspoon vanilla extract

Jam as needed such as blueberry jam, apricot jam, lemion curd

Powdered Sugar

Instructions

Step 1

Line a sheet tray with parchment paper and set it aside. In a medium bowl combine the gluten-free flour, almond flour, and salt

Step 2

In the bowl of the stand mixer or a large bowl combine the room temperature butter and sugar. Cream together until light and fluffy, around 2-3 minutes.

Step 3

Add the room temperature egg yolk and vanilla extract. Mix until incorporated.

Step 4

With the mixer running on low speed, add the dry ingredients to the wet ingredients until fully incorporated. Scrape down the sides and the paddle attachment halfway through. The dough should appear soft and smooth.

Step 5

Using a small cookie scoop (#40 small scoop – 1.5-2 teaspoons) divide the gluten-free cookie dough into 12 equal pieces.

Step 6

Roll the cookie dough balls between the palms of your hands into a small balls with no cracks. Using a melon baller, the end of a wooden spoon or your thumb to indent each cookie.

Step 7

Cover the indented dough and chill for at least 30 minutes (and up to 2 days).

Step 8

Once you are ready to bake your buttery cookies, preheat the oven to 350F.

Step 9

Bake in a fully preheated oven for 12-14 minutes. The cookies should be lightly golden and may even look underbaked. These cookies will not brown much.

Step 10

Remove the cookies from the oven and place the cookie sheet on a wire rack. “Re-Indent” the cookies with the same tool you used when shaping them.

Step 11

While still warm, fill them with your filling of choice. Allow cooling completely before giving these gluten-free jam thumbprint cookies a light dust with powdered sugar.

Step 12

Once fully cooled, you can store the gluten-free thumbprint cookies in an airtight container at room temperature for up to 5 days. If you fill them with lemon curd, I recommend storing them in the refrigerator for up to 3 days.