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–+ servings

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.
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 167 kcal
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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.

Nutrition

Serving: 1servingCalories: 167kcalCarbohydrates: 22gProtein: 1gFat: 8g
Keyword gluten-free, holiday cookies, jam cookies, thumbprint cookies
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