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Plate of gluten-free thumbprint cookies.

Gluten-Free Thumbprint Cookies

Classic thumbprint cookies made gluten-free. The buttery cookie is topped with a little jam. Recipe includes a dairy-free variation.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 32 cookies

Ingredients

  • 1 ¾ cups gluten-free flour, see note (8 ounces; 226 grams)
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup butter, softened (4 ounces; 113 grams)
  • ½ cup granulated sugar (3 ½ ounces; 100 grams)
  • 1 large egg (about 2 ounces; 56 grams out of shell)
  • ½ teaspoon vanilla or almond extract, see note
  • ¼ cup jam, any flavor (3 ounces; 85 grams)

Instructions

  1. Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.

  2. Whisk together gluten-free flour, salt, and baking powder in a small bowl.

  3. In a large bowl, mix butter and granulated sugar together until thick and creamy. Stop the mixer and scrape the sides and bottom of the bowl.

    Butter, sugar, and egg mixed for gluten-free thumbprint cookies.

  4. Add the egg and vanilla extract. Mix until light. Stop the mixer and scrape down the sides and bottom of the bowl. Run mixer for about 10 seconds to incorporate wherever you’ve scraped from the sides.

  5. Add the dry ingredients. Mix until a dough forms. Chill dough for ten minutes.

    Gluten-free thumbprint cookie dough.
  6. Scoop dough, about one tablespoon each, and roll into balls. Place cookies, about two inches apart, on the prepared baking pan.
    Gluten-free thumbprint cookie dough on a baking sheet.

  7. Using your finger or the back of a ½ teaspoon measuring spoon, press an indentation into each cookie. If the cookie dough cracks, gently press it back together.

  8. Spoon about ¼ teaspoon of jam into each indentation.

    Unbaked gluten-free thumbprint cookies topped with strawberry jam on a baking sheet.

  9. Bake cookies for 12-15 minutes or until cookies are firm and the edges are light golden brown.

  10. Let the cookies cool on the pan for three minutes. Then transfer cookies to a wire rack to cool completely.

  11. Store cookies in an airtight container for up to five days or freeze once cooled for up to two months.

Recipe Notes

Gluten-Free Flour: This recipe was developed with Bob's Red Mill 1:1 Gluten-Free Baking Flour. For the best results, use a gluten-free flour blend that contains xanthan or guar gum. If yours doesn't, whisk 1/4 teaspoon into the flour before using. This recipe has not been tested with nut or grain-free flour. 

Dairy-Free Variation: Replace the butter with a dairy-free butter that's labeled for baking. Coconut oil is not recommended as it can make the cookies heavy and greasy. 

Vanilla and Almond Extract. If you have almond extract in the house, use a blend of vanilla and almond extract. It makes for extra tasty cookies. Use 1 ½ teaspoons vanilla extract and ½ teaspoon almond extract.