These gluten free thumbprint cookies are a holiday classic in our house, and we make them every single year. Each buttery cookie gets filled with a dollop of sweet jam right in the center, making them as pretty as they are delicious.
These jam filled thumbprint cookies feature a tender, buttery base topped with sweet fruit jam, and they're every bit as festive as they look. They're perfect for Christmas cookie trays, cookie exchanges, or homemade dessert spreads. Their soft texture and vibrant jam centers make them a favorite for holiday baking and gifting.
If you are looking for more easy gluten free cookie recipes try: Easy Gluten Free Christmas Cookie Recipes
You can also find all of my easy Christmas recipes here: Easy Gluten Free Christmas Recipes
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Why You'll Love This Recipe
- Buttery, tender base with a sweet jam center
- Easy to customize with different jam flavors
- Perfect for a holiday cookie tray or exchange
- Simple enough to make ahead
Ways to Customize This Recipe
- Roll the dough balls in granulated sugar or finely chopped nuts before baking for extra texture.
- A small amount of almond extract or citrus zest added to the dough is also a delicious twist alongside the vanilla.
Make Ahead and Freezing
You can make the dough balls, add the thumbprint indentation, and freeze them unbaked for up to 3 months. Thaw them for a couple of hours before filling with jam and baking as directed.
Storage
Let the cookies cool completely, then store in an airtight container for up to one week.
Top Tip
I filled my cookies with Smucker's Natural Strawberry Preserves . This year I didn't have homemade strawberry jam, but this tastes just like homemade. I may have eaten a spoon full as I was filling the cookies.
These cookies are delicious with any flavor of jam in the center. They are also amazing with lemon curd in the center!
Frequently Asked Questions
Yes! These cookies freeze really well. I suggest freezing them in an airtight freezer container. When you want to defrost the cookies take them out of the container and set them on a paper towel to absorb any moisture they may have accrued while thawing.
If your thumbprint cookies are spreading too much they likely have too much oil or butter in them. If the cookies are dry instead of adding more oil or butter add a tablespoon or two of milk.
No. You can use jam, but you can also use nut or seed butter, chocolate, or lots of other yummy fillings. Jam is my favorite thing to use though. I like to use various types of jam to have multiple colors if I'm making a cookie box or a plate for a gathering.
Yes. Shape the dough into balls and make the thumbprint indentation, then freeze them unbaked for up to 3 months. Thaw for a couple of hours before filling with jam and baking as directed.
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Gluten Free Thumbprint Cookies
- Total Time: 24 minutes
- Yield: 30 1x
- Diet: Gluten Free
Description
These gluten free thumbprint cookies have a buttery, tender base filled with a dollop of sweet jam in the center. They're an easy holiday classic that comes together quickly and looks beautiful on any cookie tray. Fill them with your favorite jam for a pop of color and flavor.
Ingredients
- 1 cup Unsalted Butter, softened
- ½ cup Granulated Sugar
- 1 large Egg
- 1 tsp. Vanilla Extract
- 2 Tbsp. Milk
- 2 cups Gluten Free Flour
- ½ tsp. Baking Powder
- ½ tsp. Sea Salt
- ½ cup Jam, for filling
Instructions
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper. Set them aside.
In the bowl of a stand mixer beat together the butter, sugar, egg, vanilla and milk.
Add the flour, baking powder and salt to the wet ingredients. Mix together until combined.
Using a cookie scoop measure the dough and roll into balls. Then, press your thumb in the center or use a tart press to make an indentation. Be sure not to press all the way through so your cookies don't leak.
Add a dollop of jam to the center of each cookie.
Bake at 350 degrees for 14 minutes or until the edges of the cookies are golden brown.
Let the cookies cool completely on a cooling rack before you move them to an air tight container to store.
Cookies will last in a container for up to one week.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
Any flavor of jam will work for these cookies. I like to use various flavors of jam so I have various colors of cookies.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
I'd love to hear how these gluten free thumbprint cookies turn out for you! Leave a comment and star rating below, and let me know which jam flavor you used. Don't forget to pin this recipe so you can make it again for your next holiday cookie tray.
Thumbprint Cookies Ingredients
Instructions
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper. Set them aside.
In the bowl of a stand mixer beat together the butter, sugar, egg, vanilla and milk.
Add the flour, baking powder and salt to the wet ingredients. Mix together until combined.
Using a cookie scoop measure the dough and roll into balls. Then, press your thumb in the center or use a tart press to make an indentation. Be sure not to press all the way through so your cookies don't leak.
Add a dollop of jam to the center of each cookie.
Bake at 350 degrees for 14 minutes or until the edges of the cookies are golden brown.
Let the cookies cool completely on a cooling rack before you move them to an air tight container to store.
Cookies will last in a container for up to one week.
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