Gluten Free Jam Thumbprint Cookies

5 from 1 reviews




  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.