Gluten Free Thumbprint Cookies are filled with your favourite jam and melt in your mouth like a traditional whipped butter cookie. They are light and fluffy with a soft texture. The colours are festive, especially when red jams are used. These traditional cookies are a favourite for many, and this gluten free version will not disappoint!
The best kind of Christmas cookies are the ones that melt in your mouth because they are so soft and fluffy. They are the ones that you can't stop eating because they are addicting and one is never enough. To me, this means either shortbread or whipped cookies. I wait all year for them because they just don't have the same effect when its not Christmas. When I found the last bit of my homemade Peach Jam and Raspberry Freezer Jam I decided to try making these cookies, the dough and jam were the perfect compliment for each other. The tartness of the peach jam is the perfect balance with the sweet cookie. These gluten free cookies are quick and easy to make. They add colour to any cookie platter, and can be enjoyed by everyone. I found then when pressed down by the thumb they cracked but could easily be put back together, this did not have any effect on their texture once baked. If the dough is too soft or sticky after mixing and it is difficult to roll them into balls, chill the dough in the fridge for 30 minutes. There are so many ways that you could customize these cookies if jam isn't your favourite. Placing chocolate in the middle or rolling the dough in your favourite nut or coconut adds variety. This recipe makes approx. 30 cookies so you could make a few variations.
Gluten Free Thumbprint Cookies
1 Cup Soft Butter1/2 Cup Icing Sugar
2 Tsp Vanilla
2 Cups Gluten Free 1:1 Flour
Jam of your choosing (Approx 1/2 Cup)
- Preheat oven to 350 degrees.
- Cream together Butter, Sugar and Vanilla until fluffy.
- Add in flour and mix.
- Roll into 1 inch size balls and place on a parchment lined cookie sheet.
- Press centre down with thumb or the back of a spoon.
- Fill centre with Jam
- Bake 12-15 minutes and let cool for 10 minutes before removing to wire racks.
- Once cool, sprinkle with icing sugar.
