Description
Gluten-Free Thumbprint Cookies with Raspberry Jam are the perfect blend of sweet and tart, offering a delightful crunch with every bite. These charming cookies, filled with vibrant raspberry jam, are not only a treat for the taste buds but also a feast for the eyes. Ideal for any occasion—be it holidays, coffee dates, or simply indulging yourself—these cookies are sure to become a beloved favorite in your household. With simple ingredients and easy preparation steps, you can whip up a batch that will impress family and friends alike.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tsp pure vanilla extract
- 1/3 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter and sugar in a mixing bowl until light and fluffy (about 3-4 minutes).
- Mix in the egg yolk and vanilla until smooth.
- Gradually add in the gluten-free flour until just combined; avoid overmixing.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spaced two inches apart.
- Make an indentation in each ball using your thumb and fill with raspberry jam.
- Bake for 12-15 minutes until edges are golden brown; let cool slightly on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 10mg