Gluten-Free Thumbprint Cookies
These gluten-free thumbprint cookies are buttery, tender, and filled with jam—perfect for Christmas cookie trays or everyday treats. Easy recipe for beginners!
You know what makes me ridiculously happy during the holidays? Walking into the kitchen and seeing trays of colorful, jammy gluten-free thumbprint cookies cooling on the counter.
There’s something magical about these little gems—each one holding a jewel-toned center of raspberry, strawberry, or apricot jam that practically begs you to grab one (or three) while they’re still warm.
The best part? This gluten free cookie recipe is beginner-friendly and uses simple pantry ingredients. Whether you’re baking for a cookie exchange, creating edible gifts, or just craving something sweet, these gluten free jam cookies deliver that perfect balance of buttery richness and fruity brightness in every bite.
Table of Contents
Gluten-Free Thumbprint Cookies Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter, softened | ½ cup | Room temperature |
| Granulated sugar | ¾ cup | |
| Egg plus egg yolk | 1 whole + 1 yolk | Room temperature works best |
| Vanilla extract | 1 teaspoon | |
| Almond extract | ¼ teaspoon | Optional but adds depth |
| Kosher salt | ½ teaspoon | |
| Gluten-free flour blend | 1½ cups | Use 1-to-1 blend |
| Xanthan gum | ¼ teaspoon | Omit if blend contains it |
| Jam or preserves | ½ cup | Any flavor you love |
White Chocolate Drizzle (optional)
| Ingredient | Amount |
|---|---|
| White chocolate chips | ½ cup |
| Vegetable shortening | ½ teaspoon |
Gluten-Free Thumbprint Cookies Instructions
Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze—trust me, you’ll thank yourself later.
Step 2: In a large bowl, cream together the softened butter and sugar until the mixture looks light, fluffy, and almost cloud-like. Beat in the whole egg, egg yolk, vanilla extract, almond extract, and salt until everything’s beautifully combined and smooth.
Step 3: Add the gluten-free flour blend and xanthan gum (if using) about half a cup at a time, mixing until fully incorporated after each addition. The dough should feel soft but not sticky. Pop the dough in the fridge for 10 minutes—this brief rest helps the cookies hold their shape better.
Step 4: Use a small cookie scoop or spoon to portion out about 24 balls of dough, each about 1 inch in diameter. Roll them gently between your palms until smooth, then place them about 2 inches apart on your prepared baking sheets—they’ll spread just slightly while baking.
Step 5: Here comes the fun part! Press your thumb gently into the center of each dough ball to create a nice indentation. If the edges crack a bit, just smooth them with your fingertips. Spoon about a teaspoon of jam into each thumbprint well—don’t overfill or it’ll bubble over.
Step 6: Bake for 8-10 minutes, watching for lightly golden bottoms and slightly bubbly jam. The cookies might look a bit soft when you pull them out, but they’ll firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 7 (Optional White Chocolate Drizzle): Melt the white chocolate chips with shortening in a microwave-safe bowl, stirring every 30 seconds until smooth. Let it cool for about 5 minutes, then transfer to a small resealable plastic bag. Snip a tiny corner off the bag and drizzle the chocolate over cooled cookies in whatever pattern makes your heart happy.
Substitutions For Your Gluten-Free Thumbprint Cookies
Butter: You can swap in vegan butter or coconut oil if you need a dairy-free option, though the flavor will be slightly different. Stick with softened (not melted) fat for the best texture in your gluten free cookie recipe.
Sugar: Coconut sugar works beautifully here and adds a subtle caramel note. Your cookies will be slightly darker in color, but equally delicious.
Egg: Try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes) for an egg-free version. The cookies will be a touch denser but still tasty.
Almond Extract: Feel free to skip this if you have nut allergies or just don’t love the flavor. Double the vanilla instead, or try a dash of lemon extract for brightness.
Jam: Any jam, preserves, or fruit curd works wonderfully. I love using professional-grade preserves from trusted sources for the best flavor, but store-bought raspberry, strawberry, or apricot jam all shine in these gluten free jam cookies.
Troubleshooting For Your Gluten-Free Thumbprint Cookies
Cookies spreading too much? Your butter might’ve been too warm, or the dough needed more chilling time. Next time, make sure your butter is softened but still holds its shape, and don’t skip that 10-minute fridge rest.
Thumbprints filling in during baking? This happens when the indentation isn’t deep enough or the dough is too warm. Press firmly when making your thumbprints, and if needed, re-press them gently right after they come out of the oven.
Cookies turning out crumbly? You might need a different gluten-free flour blend—some absorb more moisture than others. Look for blends that contain xanthan gum or add a touch more egg yolk for binding power.
Jam bubbling over? Man, oh man, I’ve been there! Use just under a teaspoon of jam per cookie and avoid overfilling. The jam expands as it heats, so less is definitely more here.
Storage & Meal Prep
Store your cooled gluten-free thumbprint cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper if you’re stacking them to prevent the jam from smudging.
These beauties also freeze wonderfully for up to 3 months! Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container. Thaw at room temperature for about 30 minutes before serving—they taste freshly baked.
Serving Suggestions
Well… these gluten-free thumbprint cookies are pretty perfect on their own, but they really shine on a holiday cookie tray alongside other festive treats. Pair them with hot cocoa, coffee, or a cup of tea for an afternoon pick-me-up.
I love gifting these in clear cellophane bags tied with ribbon—the colorful jam centers make them look so cheerful and festive. They’re also stunning on a dessert table for Christmas parties, cookie exchanges, or even wedding showers.
Variations
Chocolate Lover’s Version: Roll the dough balls in finely chopped chocolate or cocoa powder before making the thumbprint. Fill with chocolate ganache or Nutella instead of jam for an extra decadent gluten free Christmas cookie recipe.
Nutty Twist: Roll the shaped dough balls in finely chopped pecans, almonds, or walnuts before creating the indentation. The nuts add gorgeous texture and pair beautifully with raspberry or apricorn jam.
Lemon Curd Delight: Swap the jam for homemade or store-bought lemon curd for a tangy, sophisticated flavor. Add a teaspoon of lemon zest to the dough for extra brightness—your kitchen will smell incredible.
Kid-Friendly Rainbow Cookies: Let the kids help by using different jam flavors in each batch—strawberry, blueberry, apricot, and grape create a stunning rainbow effect. They’ll love pressing their thumbs into the dough, and according to research on family cooking activities, involving children in baking builds confidence and positive food relationships.
Gluten-Free Thumbprint Cookies FAQs
What holds gluten-free cookies together?
In this recipe, the combination of egg, butter, and xanthan gum (if your flour blend doesn’t include it) provides the binding power that gluten typically would. The extra egg yolk adds richness and helps create that tender, cohesive texture we’re after.
What is the trick to gluten-free baking?
The secret is using a quality 1-to-1 gluten-free flour blend and not overmixing your dough. Resting the dough for 10 minutes also helps the flour hydrate properly, which improves texture dramatically in any gluten free cookie recipe.
What’s the secret to a tender thumbprint cookie?
Using both a whole egg and an extra egg yolk is key—that additional yolk adds fat and richness that keeps these cookies soft and buttery. Don’t overbake them either; pull them out when they’re just lightly golden underneath.
Do I need xanthan gum for gluten-free cookies?
Only if your gluten-free flour blend doesn’t already contain it! Check your flour package first. Xanthan gum helps bind ingredients and prevent crumbling, but many modern gluten-free blends include it already.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and keep it covered in the fridge. You can also freeze unbaked dough balls for up to 3 months—just add a minute or two to the baking time if baking from frozen.
How do I prevent the jam from burning?
Use a gentle touch when filling—about a teaspoon per cookie is plenty. If your jam tends to bubble over, try using a thicker preserve rather than a runny jam, and keep a close eye on them during the last few minutes of baking.
Make These Your Go-To Holiday Cookies
These gluten-free thumbprint cookies have earned their spot as a beloved tradition in my kitchen, and I hope they become one in yours too. Whether you’re navigating celiac disease, gluten sensitivity, or just exploring delicious gluten-free dessert options, this recipe proves that gluten-free baking can be every bit as delicious as traditional treats.
The buttery dough, the jewel-toned jam centers, and that optional white chocolate drizzle create something truly special. They’re fancy enough for gift-giving but easy enough for a Tuesday afternoon baking session with your kids.
Next time you’re craving a festive, foolproof gluten free Christmas cookie recipe, give these a try. And if you’re looking for more holiday inspiration, check out this creamy dairy-free pumpkin pie that’s perfect for Thanksgiving dessert tables.
The Ultimate Gluten-Free Thumbprint Cookies (Buttery, Jammy & Festive!)
Equipment
- Mixing bowl
- Hand mixer
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
Ingredients
Cookies
- ½ cup Unsalted butter Softened, room temperature
- ¾ cup Granulated sugar
- 1 Egg Plus 1 extra yolk, room temperature
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract Optional
- ½ teaspoon Kosher salt
- 1 ½ cups Gluten-free flour blend Use 1-to-1 blend
- ¼ teaspoon Xanthan gum Omit if blend contains it
- ½ cup Jam or preserves Any flavor you love
White Chocolate Drizzle (optional)
- ½ cup White chocolate chips
- ½ teaspoon Vegetable shortening
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream together softened butter and sugar until light and fluffy. Beat in egg, yolk, vanilla, almond extract, and salt until smooth.
- Add gluten-free flour and xanthan gum in batches until incorporated. Chill dough for 10 minutes.
- Form 1-inch dough balls, place on baking sheets, and make thumb indentations in each. Fill with about a teaspoon of jam.
- Bake for 8–10 minutes until lightly golden underneath. Cool 5 minutes on the tray before transferring to a rack.
- For optional drizzle, melt white chocolate with shortening, cool slightly, then drizzle over cooled cookies.
