Jammy Gluten-Free Thumbprint Cookies
yields: 20 cookies
These tender gluten-free thumbprint cookies are made with almond flour and a hint of almond extract. They're buttery soft and chewy with a jam-filled center. An absolutely delicious cookie!
Ingredients
- 100 g (¾ cup + 2 tablespoons) super-fine blanched almond flour
- 65 g (½ cup + 2 tablespoons) gluten-free oat flour
- 85 g (¾ cup) Bob’s Red Mill tapioca flour
- ¼ teaspoon kosher salt
- ½ cup (8 tablespoons) unsalted butter, room temperature
- 80 g (¼ cup + 2 tablespoons) granulated sugar, plus more for rolling
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ cup fruit preserves/jam,, see note
INSTRUCTIONS
- Preheat oven to 350°F and line a large baking sheet with parchment paper. Place a couple of tablespoons of sugar in a small bowl for rolling and set aside.
- Sift together almond flour, oat flour, tapioca flour, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Add the vanilla and almond extracts and mix to combine.
- Slowly add the dry ingredients into the butter and mix until well combined. Mix for 30 seconds longer to moisten the dough until very pliable.
- Roll 1 tablespoon of dough into a tight 1-inch circle, smoothing any cracks (the tighter you roll the dough, the less likely it is to crack). Gently flatten into a disc and gently toss the disc in the bowl of sugar to coat. Place 1-inch apart on the baking sheet and carefully and slowly use your thumb or the back of a ½ teaspoon measuring spoon to make a deep indent, smoothing any cracks if desired.
- Spoon scant ½ teaspoon of jam into the indent. Repeat with remaining dough.
- You can chill or freeze the cookies on the baking sheet or bake it immediately. Bake for 14-15 minutes (adding 1-2 minutes if baking from frozen), until the cookies are set and the bottoms are just barely golden brown. Remove from heat and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
Glossy or rustic
If you're looking for the thumbprint cookies that have that almost jelly-like glossy filling sort of like a stained glass window, use a jelly or jam that's cooked down into a thicker, more gelatinous texture without large bits of fruit. When I make these with St, Dalfour's raspberry fruit spread, the filling bakes up more translucent and thicker. With these thicker fruit spreads, you can also add more jam to the thumbprint without risking it spilling over in the oven. On the other hand, if you like the darker more rustic look (that's what's pictured here), choose something with thicker chunks of fruit like a preserve or a conserve. Just be careful that it's not too runny (see above note).