Gluten-free Christmas Thumbprint Cookies
These gluten-free Christmas thumbprint cookies are not only festive and colorful but also delightfully soft and buttery, with a sweet jam-filled center that melts in your mouth.
Equipment
- Mixing Bowls
- Electric Mixer (or Hand Whisk)
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Teaspoon or small cookie scoop
- Fork or thumb
Ingredients
For the Cookies
- 1 cup 2 sticks unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 2 cups gluten-free all-purpose flour I use a 1:1 blend with xanthan gum included
- 1/4 teaspoon salt
For the Filling
- 1/2 cup raspberry jam or your favorite jam
- Optional: powdered sugar for sprinkling
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Pro Tip: Make sure your butter is softened but not melted; this gives the cookies a soft, tender texture.
Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
- Add the vanilla extract and egg yolks, and continue beating until fully combined.
- Pro Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
Mix Dry Ingredients
- In a separate bowl, whisk together the gluten-free flour and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Pro Tip: Don’t overmix—gluten-free flour can make cookies tough if overworked.
Form the Cookie Dough
- Using a teaspoon or cookie scoop, portion out dough into small balls (about 1 inch each).
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb (or a small spoon) to gently press an indentation into the center of each cookie.
Fill with Jam
- Spoon a small amount of raspberry jam (or your preferred jam) into each indentation.
- Pro Tip: Don’t overfill—the jam will spread while baking, but too much can cause cookies to flatten.
Bake the Cookies
- Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Pro Tip: Let the cookies set a bit before moving them; gluten-free cookies are softer and can break if handled too soon.
Optional Finishing Touch
- Once cooled, sprinkle lightly with powdered sugar for a festive look.
- Serve and enjoy your Christmas thumbprint cookies!
Notes
Nutritional Value (Per Cookie – Approximate)
- Calories: 130
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Sugar: 8g
- Protein: 1g
- Cholesterol: 25mg
- Sodium: 45mg