Gluten Free Thumbprint Cookies
Delight in these easy-to-make gluten-free thumbprint cookies, filled with your choice of jam or chocolate ganache, perfect for any sweet tooth.
Ingredients
For the dough
- 8 tablespoons unsalted butter (at cool room temperature)
- 1/3 cup confectioners’ sugar
- 1 large 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
For the filling
- 2 ounces strawberry jam (or apricot/raspberry)
- 2 ounces chocolate (chopped semi-sweet or dark)
- 2 tablespoons heavy whipping cream
Instructions
Preparation
- Preheat your oven to 325°F and line a large rimmed baking sheet with unbleached parchment paper.
- In a large bowl with a handheld mixer, beat the butter until creamy (about 2 minutes).
- Add in the egg yolk, confectioners’ sugar, vanilla, and salt. Beat until well combined (about 1 minute).
- Mix in the flour and xanthan gum until fully combined; the dough should be thick but not stiff.
- Scoop about 1 tablespoon of dough with a small cookie scoop or two spoons, placing mounds 1 1/2 inches apart on the baking sheet.
- Roll each mound into a ball, coat lightly in granulated sugar, and place back on the sheet.
- Use your finger or a dowel to poke a 1/2-inch wide, 3/4-inch deep hole in the center of each ball.
Baking
- If adding jam, fill the wells with your favorite flavor; if making ganache, leave them empty for now.
- No chilling needed—just pop them in the oven and let them bake!
Notes
For best texture, ensure ingredients are at room temperature. Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for 2 weeks, and freeze for up to 3 months. To enjoy warm, microwave for a few seconds.