Is there anything more charming than a thumbprint cookie? That little well of jam tucked into a buttery, tender base is a classic for a reason. But if you’re navigating life without gluten, it can feel like these simple joys are off the table. Well, I’m here to change that! These Gluten-Free Thumbprint Cookies are here to prove that you don’t have to sacrifice flavor or that perfect crumbly texture. They’re so good, in fact, that no one will even guess they’re gluten-free.
I remember the first time I made these for a holiday cookie exchange. I was a little nervous, honestly. Would they hold their shape? Would they have that same melt-in-your-mouth quality? The answer was a resounding yes, and they were the first platter to be emptied. Now, they’re my go-to when I need a treat that feels both special and simple—perfect for busy weeknights or a festive gathering.
Table of Contents
Table of Contents
Why You’ll Love This Gluten-Free Thumbprint Cookie Recipe
You’re going to fall in love with this recipe for so many reasons. It’s the kind of baking project that feels forgiving and fun, not fussy.
- Incredibly Easy: The dough comes together in just one bowl, and the process is straightforward. No complicated techniques required!
- Perfect Texture: We’re using a trusty blend of gluten-free flours to achieve that classic, delicate shortbread texture that simply crumbles with each bite.
- Endlessly Customizable: While I love them with raspberry jam, your thumbprint is your canvas! Use your favorite jam, preserves, or even a little chocolate.
- Crowd-Pleasing: These cookies are a guaranteed hit with everyone, whether they follow a gluten-free diet or not. They’re just that good.
Gathering Your Ingredients
One of the best parts of this recipe is that you likely have most of these ingredients in your pantry already. Here’s what you’ll need:
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GlutenFree Thumbprint Cookies Recipe
- Total Time: 64 minutes
- Yield: 24 cookies 1x
Description
Delicious gluten-free thumbprint cookie recipe Easy dairy free holiday dessert tech using almond flour Perfect for cookie exchanges gifting
Ingredients
- 1 ½ cups gluten-free all-purpose flour blend
- ½ cup almond flour
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup jam of your choice
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, almond flour, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add Wet Ingredients: Beat in the egg yolk and vanilla extract until just combined.
- Bring the Dough Together: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Make the Thumbprint: Gently press your thumb or the back of a small spoon into the center of each dough ball to create an indentation.
- Fill with Jam: Spoon about ½ teaspoon of jam into each indentation.
- Bake to Perfection: Bake for 12-14 minutes, or until the edges are just starting to turn a light golden brown.
- Cool Completely: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Easy-to-make Gluten-Free Thumbprint Cookies with a buttery, tender shortbread base and a sweet jam filling. A classic treat made gluten-free that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 110 kcal
- Sugar: 8 g
- Fat: 5 g
- Carbohydrates: 15 g
- Protein: 1 g
- 1 ½ cups gluten-free all-purpose flour blend (I recommend one with xanthan gum already included)
- ½ cup almond flour
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup jam of your choice (raspberry, apricot, and strawberry are all fantastic)
Step-by-Step Instructions
Ready to bake some joy? Let’s get our hands a little dusty with flour. It’s a simple and satisfying process.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, almond flour, and salt. This ensures everything is evenly distributed.
- Cream Butter and Sugar: In a separate, larger bowl, use an electric mixer (or a strong arm and a wooden spoon!) to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key for a tender cookie.
- Add Wet Ingredients: Beat in the egg yolk and vanilla extract until just combined.
- Bring the Dough Together: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. It might seem a bit crumbly at first, but it will come together as you mix.
- Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps the cookies hold their shape beautifully while baking.
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Make the Thumbprint: Gently press your thumb (or the back of a small measuring spoon) into the center of each dough ball to create an indentation.
- Fill with Jam: Spoon about ½ teaspoon of your chosen jam into each indentation.
- Bake to Perfection: Bake for 12-14 minutes, or until the edges are just starting to turn a light golden brown.
- Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Helpful Equipment
You don’t need any fancy gadgets for this recipe! Here’s the shortlist of what will help:
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
Tips & Variations for the Perfect Cookie
Here are a few tricks I’ve learned along the way to make your gluten-free baking experience even better.
- Don’t Skip the Chill: I know it’s tempting to rush, but chilling the dough is non-negotiable. It prevents the cookies from spreading too much and helps them keep their cute thumbprint shape.
- Jam Consistency: If your jam is very runny, you can thicken it up by stirring in a tiny pinch of cornstarch before filling the cookies. This prevents it from bubbling over too much.
- Get Creative with Fillings: Beyond jam, try filling the thumbprints with lemon curd, a square of dark chocolate, or even a dab of Nutella after they bake.
- Storage Tips: Keep these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months.
If you love the simplicity of baking with almond flour, you might also enjoy these wonderfully dense and flavorful Almond Flour Brownies.
What to Serve With Your Cookies
These cookies are delightful all on their own with a glass of cold milk or a hot cup of coffee. They’re the perfect sweet ending to a weeknight meal or a star player on a dessert platter. For a truly cozy afternoon, pair them with a warm mug of my favorite Homemade Hot Chocolate. Pure bliss!
A Little Note on Nutrition
While these are certainly a treat, it’s helpful to know what’s inside. Please note, the following is an estimate and can vary based on specific ingredients used.
Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 50mg | Sugar: 8g
And just like that, you have a batch of beautiful, homemade cookies that prove gluten-free baking can be absolutely magical. The kitchen smells amazing, and you’ve created something special to share (or not share—I won’t tell!).
Your Gluten-Free Thumbprint Cookie Questions, Answered
Can I make these cookies dairy-free?
Absolutely! You can substitute the butter with an equal amount of a plant-based butter alternative that’s suitable for baking. I’ve had great success with brands like Miyoko’s Kitchen or Earth Balance.
My dough is too crumbly. What should I do?
Gluten-free flours can vary in absorption. If your dough seems too dry and crumbly to roll into balls, try adding a teaspoon of cold water or milk (dairy or non-dairy) at a time until it comes together. A little goes a long way!
Can I use homemade jam?
Yes, homemade jam is a wonderful option! Just make sure it’s not too watery. If it is, follow the tip above about adding a pinch of cornstarch to thicken it slightly.
How do I prevent the jam from bubbling over?
Don’t overfill the thumbprints! A half-teaspoon is usually perfect. Also, make sure your indentations are deep enough to hold the jam. Using a thicker jam or preserve, rather than a jelly, also helps.
Where can I learn more about gluten-free flour blends?
For a deep dive into getting the best results from different gluten-free flours, Bob’s Red Mill has an excellent resource that I often refer to.