Gluten Free Thumbprint Jam Cookies
These gluten free thumbprint cookies are buttery, beautiful, and filled with fruity jam in every bite. Perfect for sharing at any gathering.
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Equipment
- wire rack
Ingredients
- 1 cup Unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 2 large Egg Yolks
- 1 tsp Vanilla Extract
- 2 cups Gluten Free 1-to-1 Baking Flour
- 1/4 tsp Salt
- 1/3 cup Raspberry Jam
- 1/3 cup Apricot Jam
- 1/2 cup Powdered Sugar for dusting
Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper. Beat softened butter and granulated sugar together until light and fluffy, about 3 minutes. Beat in egg yolks and vanilla extract until combined.
- Add gluten free flour and salt to the butter mixture and stir until a smooth dough forms. If the dough feels too soft, refrigerate for 15 minutes.
- Roll tablespoon-sized portions of dough into balls and place them 2 inches apart on the prepared baking sheets. Use your thumb or the back of a rounded measuring spoon to create a deep indent in the center of each ball.
- Fill each indent with about 1/2 teaspoon of jam, alternating between raspberry and apricot for variety.
- Bake for 12 to 14 minutes until the edges are lightly golden and the cookies are set. Let cool on the baking sheets for 5 minutes, then transfer to wire racks. Dust lightly with powdered sugar once completely cooled.
Servings: 24 cookies
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g
Calories: 167kcal
Cost: $14