Can I freeze thumbprint cookies?

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.

How do you keep thumbprint cookies from spreading too much?

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.

Do I have to use jam with my thumbprint cookies?

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.

Can I freeze the cookie dough before baking?

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.

Gluten Free Thumbprint Cookies

Name: Gluten Free Thumbprint Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 30
Cuisine: American
Ingredients: 1 cup Unsalted Butter, softened; 1/2 cup Granulated Sugar; 1 large Egg; 1 tsp. Vanilla Extract; 2 Tbsp. Milk; 2 cups Gluten Free Flour; 1/2 tsp. Baking Powder; 1/2 tsp. Sea Salt; 1/2 cup Jam, for filling

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

Scale

1 cup Unsalted Butter, softened
1/2 cup Granulated Sugar
1 large Egg
1 tsp. Vanilla Extract
2 Tbsp. Milk
2 cups Gluten Free Flour
1/2 tsp. Baking Powder
1/2 tsp. Sea Salt
1/2 cup Jam, for filling

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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