We have several different cookies we make each year –recipes that have been handed down from family and friends–and we bake large quantities, then give them away as gifts.
The recipe for these Thumbprint Cookies goes back to when I was in preschool!
They are known in my house as Teacher Anne’s Thumbprint Cookies. Isn’t it funny how some recipes stay with you through the years?
These Gluten-Free Thumbprint Cookies are one of those classic cookies that are loved by everyone and happen to be a favorite of one of my nephews and my oldest son.
They’re a buttery shortbread cookie filled with a dollop of jam or jelly… what’s not to love?
They’ve been part of our family’s holiday cookie assortment for year and for the last 10 years we’ve made them gluten-free using GF Jules all-pupose flour (affiliate link).
In fact, using GF Jules gluten-free all purpose flour is the change I’ve made to the original recipe… which is why we love this flour so much!
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here. Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the Gluten-Free Thumbprint Cookies…
All you need for the cookie is 6 ingredients:
Butter or dairy-free butter
gluten-free all purpose flour
And then you can fill them with any assortment of jams or jelly you like. We like to use 3 colors so that they look pretty.
And the dough comes together in 5 minutes!
All you do is cream together the butter and sugar. Add in the vanilla and egg yolks. Then mix in the flour. Couldn’t be quicker!
The one thing to keep in mind is that the dough will be very soft and a little sticky so it needs to be wrapped in wax paper and refrigerated for an hour or overnight (which is what I often do)…
If you do refrigerate it longer than an hour, just take it out 10 -15 minutes before you make the cookies so it’s not too hard.
When you’re ready to make the cookies, you take a piece of dough, roll it into a ball, make an indent in the center using your thumb, then fill with jam or jelly.
This is a longtime holiday cookie favorite that is fun to make and to eat! NOTE: the dough requires being chilled for an hour. I often make it a day ahead and just take it out of the refrigerator an hour before we're ready to bake them.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...