This Thanksgiving, I volunteered to bring a few gluten free desserts. I figured I would make cookies and brownies (I am NOT good at making pies). Once I said I would bring cookies, I knew I wanted to bring jam thumbprint cookies. I hadn’t had them in years and they used to be a favorite of mine. However, I didn’t want to just make them the day before Thanksgiving without doing a trial run. So I made some gluten free jam thumbprint cookies today!
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Gluten Free Jam Thumbprint Cookies
Buttery jam thumbprint cookies. Delicious and gluten free!
- 1 Cup Butter softened
- 2/3 Cup Powdered Sugar
- 2 large Egg Yolks
- 2 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 1/2 Cup Gluten Free Flour
- 1/4 Cup Granulated Sugar
- Your favorite seedless jam
Preheat your oven to 325 degrees. Line your baking sheets with parchment paper.
Using your hand mixer, beat your butter until it is light and fluffy. Next add your egg yolk, powdered sugar, vanilla and salt. Mix after each new addition.
Add your gluten free flour. Rather than using your hand mixer to mix this, it is much better to wash your hands (or wear gloves) and mix the cookie dough with your hands. The dough is dry. Just keeping mixing it all together.
Using a tablespoon or cookie scoop, take 1 tablespoon of cookie dough and roll into a ball with your hands. Next roll in the granulated sugar, making sure to cover all sides with sugar. Place on your baking sheet and press your finger in the center to make a little well. Add your favorite seedless jam to each well.
Place your baking sheet in the oven and bake for 12-13 minutes. Remove from the oven and allow to cool on the baking sheet for about 10 minutes before moving to a wire rack to cool longer.
*If your gluten free flour does not contain xanthan gum, add 1 tsp to your mix.
These jam thumbprint cookies are amazing! They are buttery and melt in your mouth. My kids, who are hyper critical of everything and have no problem telling me what they think, thought they were delicious. Once piece of advice though. Don’t overflow the cookies with the jam. It will bubble over and make a mess!
Jam Thumbprint Cookies Tips
Aside from the obvious tip of not putting too much jam in the cookie, a few other tips I have are:
- Definitely use a cookie scoop. It is imperative that these cookies are all the same size so they cook evenly.
- Don’t overcook the cookies. In my oven it took 13 minutes. You want to take them out as they are just about to brown the edges. Keeping them on the cookie sheet for ten minutes will allow them to cook a tiny bit more.
- For a more uniform look, you can use a dowel rod to make the little well so they are all the same.
FYI…if you are following Weight Watchers, like I am, I put this recipe in the recipe builder and each cookie is 5 points.