Gluten Free Jam Thumbprint Cookies
These Gluten-Free Thumbprint Cookies have an incredibly simple and delicious shortbread base that you will absolutely love!
Servings: 24 cookies
Ingredients
- 1 cup of butter 2 sticks, or 16 tablespoons, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- 2 egg yolks
- 1/4 teaspoon sea salt
- 2 2/3 cup 329 g gluten-free flour (we used King Arthur Measure-for-Measure)*
- 1 cup no-sugar-added jam of your choice such as apricot, raspberry, or blueberry
Instructions
- Preheat the oven to 350 F.
- Add the butter and sugar to a large bowl and beat with an electric mixer for 1 minute, until fluffy.
- Add the vanilla, almond extract, egg yolks, and salt to the bowl with the butter and sugar and beat for another 30 seconds, until just combined.
- Then, add the flour 1/2 cup at a time, beating constantly, until the dough is fully formed.
- 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.
- Bake for 18-20 minutes, until the cookies brown around the outside, then let cool for at least 15 minutes before serving.
Notes
- This recipe has been tested using King Arthur Measure-for-Measure flour, which is what we recommend for best results. Others have had success with Bob's Red Mill 1-to-1, but different flour blends may result in different outcomes.
Nutrition
Calories: 184kcal | Carbohydrates: 27g | Protein: 1.1g | Fat: 8.1g | Saturated Fat: 4.9g | Cholesterol: 35.7mg | Sodium: 106.8mg | Fiber: 0.9g | Sugar: 14.8g