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Delicious gluten free thumbprint cookies with fruity jam filling

Gluten Free Thumbprint Cookies

Delightful and easy-to-make gluten-free thumbprint cookies filled with your choice of jam or chocolate ganache, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Gluten Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 8 tablespoons unsalted butter (at cool room temperature)
  • 1/3 cup confectioners’ sugar
  • 1 each egg yolk (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 1/4 cups all-purpose gluten free flour blend
  • 1/2 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/4 cup granulated sugar
Filling Ingredients
  • 2 ounces strawberry jam (or apricot/raspberry)
  • 2 ounces chocolate (chopped semi-sweet or dark)
  • 2 tablespoons heavy whipping cream

Method
 

Preparation
  1. Preheat your oven to 325°F and line a large rimmed baking sheet with unbleached parchment paper.
  2. In a large bowl with a handheld mixer, beat the butter until creamy (about 2 minutes).
  3. Add in the egg yolk, confectioners’ sugar, vanilla, and salt. Beat until well combined (about 1 minute).
  4. Mix in the gluten free flour blend and xanthan gum until fully combined; the dough should be thick but not stiff.
  5. Scoop about 1 tablespoon of dough, placing mounds 1 1/2 inches apart on the baking sheet.
  6. Roll each mound into a ball, coat lightly in granulated sugar, and place back on the sheet.
  7. Poke a 1/2-inch wide, 3/4-inch deep hole in the center of each ball.
  8. Fill the wells with jam or leave them empty for a luscious ganache.
  9. Bake in the oven until golden.

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container for 3-5 days at room temperature, up to a week in the fridge, or frozen for about 2 months.