Thumbprint Cookies
Description
Delicious melt-in-your-mouth sugar cookies filled with strawberry and raspberry jam. These cookies are buttery and soft and so insanely delicious. Feel free to play around with the fillings and get creative! Fill them with your favorite flavor of jam, lemon curd, cream cheese, even Nutella! The options are endless. The perfect cookie to celebrate summer or wait and add this recipe to your must make Christmas Cookie list! Enjoy.
- Gluten Free
- Vegetarian
- 45 minutes prep time
- 11 minutes cook time
- 56 minutes total time
Recipe
1 cup butter, softened
1/3 cup sugar
1/3 cup brown sugar
1 egg yolk
3/4 teaspoon vanilla extract
2 teaspoons cornstarch
1/2 teaspoon salt
2 1/8 cups (280g) gluten free flour
1/4 cup sugar for rolling
Jam/filling of choice- I used raspberry and strawberry jam
1. Cream butter until light in color.
2. Add sugars and beat until fluffy and fully combined.
3. Add egg yolk and vanilla extract and beat to combine.
4. With mixer on low speed, add cornstarch, salt and gluten free flour.
5. Mix until combined. The dough might appear crumbly but should stick together when pressed between your fingers.
6. Scoop cookie dough into 1 tablespoon sized portions and roll into balls. I was able to get 31 dough balls.
7. Roll each ball in granulated sugar.
8. Using your thumb or the back of a teaspoon, gently press to create an indent in the center of the cookie dough ball.
9. Freeze dough balls on the pan for 30 minutes.
10. Preheat oven to 375°F.
11. While the oven is preheating, spoon dollops of jam into each “thumbprint”. I filled half with raspberry jam and half with strawberry jam.
12. Bake at 375°F for 11 minutes or until the edges are just starting to turn golden brown.
13. Allow cookies to cool completely before enjoying!
1 cup butter, softened
1/3 cup sugar
1/3 cup brown sugar
1 egg yolk
3/4 teaspoon vanilla extract
2 teaspoons cornstarch
1/2 teaspoon salt
2 1/8 cups (280g) gluten free flour
1/4 cup sugar for rolling
Jam/filling of choice- I used raspberry and strawberry jam
1. Cream butter until light in color.
2. Add sugars and beat until fluffy and fully combined.
3. Add egg yolk and vanilla extract and beat to combine.
4. With mixer on low speed, add cornstarch, salt and gluten free flour.
5. Mix until combined. The dough might appear crumbly but should stick together when pressed between your fingers.
6. Scoop cookie dough into 1 tablespoon sized portions and roll into balls. I was able to get 31 dough balls.
7. Roll each ball in granulated sugar.
8. Using your thumb or the back of a teaspoon, gently press to create an indent in the center of the cookie dough ball.
9. Freeze dough balls on the pan for 30 minutes.
10. Preheat oven to 375°F.
11. While the oven is preheating, spoon dollops of jam into each “thumbprint”. I filled half with raspberry jam and half with strawberry jam.
12. Bake at 375°F for 11 minutes or until the edges are just starting to turn golden brown.
13. Allow cookies to cool completely before enjoying!