Gluten-Free Thumbprint Cookies

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These easy gluten free jam thumbprint cookies have a buttery shortbread base that is topped with your choice of jam (we love raspberry and apricot!) or you could melt chocolate in side for a Christmas treat that will please everyone!

These Gluten-Free Thumbprint Cookies have an incredibly simple and delicious shortbread base that you will absolutely love!

gluten free thumbprint cookies

I'm most definitely more of a cook than a baker. I like to add a dash of this, a sprinkle of that, and sear, stir, or bake until I'm happy with the finished product. Cooking allows me to let my hair down and go where the wind blows me while baking usually involves rules that I have to carefully follow. For some reason, this time of year not only makes me want to wear earrings with bells on them …but it also makes me want to BAKE! It makes me want to pull out a flour-dusted recipe card, set out some chilled butter, and follow the directions carefully. I check the expiration dates on all my flours (I really don't bake much during the year), refresh where needed, and put on my favorite Christmas playlist (hello, Michael Buble) before I start mixing and measuring.

There's something especially soothing about a shortbread cookie recipe. It requires that we mix butter into flour, but not much else. I also feel like a total pro when I make shortbread, even though it's one of the easiest pastries to whip up. A gluten-free friendly shortbread eluded me for SO LONG that when we finally figured out a recipe, the aura of magic intensified even further.

These Gluten-Free Thumbprint Cookies are so, so tasty. I actually used a store-bought organic jam for the center, but feel free to make your own if you so desire! My favorite varieties are: raspberry, apricot, and blueberry.

gluten free thumbprint cookies

gluten free thumbprint cookies

A few things to note: these are NOT Paleo cookies (like a lot of the desserts I've started publishing here on the blog). I lean heavily towards enjoying a treat as a treat. All of my treats are gluten-free and will only call for ingredients that are necessary. Though we tried this recipe with a number of different sweeteners, we found that the most true shortbread texture resulted with the use of granulated sugar.

I hope you enjoy these gluten-free thumbprint cookies and that they bring you some satisfying holiday, baked-good cheer this season!

xo, Cassy Joy


Gluten Free Jam Thumbprint Cookies

These easy gluten free jam thumbprint cookies have a buttery shortbread base that is topped with your choice of jam (we love raspberry and apricot!) or you could melt chocolate in side for a Christmas treat that will please everyone!

These Gluten-Free Thumbprint Cookies have an incredibly simple and delicious shortbread base that you will absolutely love!

  • Author: Amber Goulden
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Category: Dessert
  • Method: Baked Goods
  • Cuisine: Holiday


  • 1 cup of butter (2 sticks), softened
  • 1 teaspoon vanilla
  • 2 egg yolks (if tolerated)*
  • 1/2 cup granulated sugar
  • 2 1/4 cups gluten-free flour
  • Pinch of sea salt
  • 1/2 cup no-sugar-added jam of your choice, such as apricot, raspberry, or blueberry


  1. Preheat the oven to 350°F.
  2. In a large bowl, beat the butter and sugar with a hand held mixture until creamy, then add the vanilla, sea salt, and egg yolk and mix until fully combined. Next, mix in the flour 1/2 cup at a time.
  3. Line two baking sheets with parchment paper, then roll the dough into one tablespoon-sized balls, make an indentation in each with a teaspoon, or your finger, and fill with jam.
  4. Bake for 18-20 minutes, until the cookies brown around the outside, then let cool for at least 15 minutes before serving.


*Note: To make this recipe egg-free, omit the egg yolks and reduce total flour to 2 cups. The cookies will be slightly more crumbly than the egg version.

Keywords: gluten free, holiday, cookie, snack, gift idea,


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  1. Sarah says:

    Delicious cookies! I had to add 3 tsp of water to get them to come together, but otherwise a perfect recipe!

  2. Kelli says:

    Hi- thanks for the recipe. I’m getting ready to make these cookies. You say powdered sugar is best, but the recipe says granulated sugar. Just wanted to make sure which one to use. Merry Christmas to you and your family.

    1. Cassy says:

      Thank you! Updated. Granulated is correct.

  3. alison says:

    Glad I stumbled on this recipe…..can’t stop eating the dough, which is delicious ! 8 more minutes til the first batch comes out of the oven. This should be a real treat, thanks !

  4. Faye says:

    How many cookies does this make?

  5. Gypsea says:

    Iʻm new to gluten-free baking and experimenting with different flours. I followed your recipe and the cookies just crumbled. First time using Bobʻs Red Mill Gluten-Free All Purpose Baking Flour and didnʻt read about adding xantham gum before baking. Can I ask what GF flour did you use? Thanks!

  6. Karla says:

    I’m not sure where i went wrong but my cookies just all melted into a puddle and looked awful. They tasted delicious but were so crumbly and flat! Lol… i’ve made regular thumbprint cookies several times but this was my first time trying a GF recipe…

  7. Carlin says:

    Overall good recipe but I thought the shortbread could have used a little more flavor. Next time I will use salted butter or add more salt. Also I started off with a tablespoon sized ball of dough and the cookies were larger than I was hoping for. I would recommend a smaller dough ball if you want bite sized cookies.

  8. Cindy says:

    Do you need to add zatham gum if your flour doesn’t have? If so, how much?

    1. Emily says:

      Yes, if your GF flour blend doesn’t have it you need to add xanthan gum. I’m not sure the exact amount but I use a little over half a teaspoon for mine and they came out great!

  9. Eugenia says:

    Hi, I was getting ready to make these cookies until I read the nutrition facts. Is it accurate that for 1 cookie there’s 3357 calories and 286% of cholesterol? It seems too much? Please let me know. Thanks

  10. Olivia McPhail says:

    yum, my family loved it! A little dry though is it my fault or the recipes?
    My fam did not care, THANK YOU!!!!

    1. Brandi Schilhab says:

      So glad your family enjoyed it! Without actually being there in the kitchen with you, it’s hard to tell what may have caused the dryness, but my first thought is the flour blend! We typically use Bob’s Red Mill 1:1 or King Arthur Measure for Measure. I hope this helps!

  11. Mary says:

    Can I use almond flour with this recipe?

    1. Brandi Schilhab says:

      Not with this recipe, Mary…almond flour isn’t a good sub for regular/GF flour. We do have some other really yummy almond flour cookie options though – the Paleo Chocolate Chip Cookies are a must-try!

  12. Violette says:

    Hello! Ide like to make my own jam special for some cookies, and I was wondering if I added sugar (about 1/2 a cup to every 2 cups of berry) how much the sugar would affect the baking process of the cookies? Thanks!

  13. Z Shorts says:

    We added a bit of almond flavoring to the dough and they turned out delicious.

    1. Brandi Schilhab says:

      Yum! Great idea!!