Gluten-Free Thumbprint Cookies
Make perfect Gluten-Free Thumbprint Cookies with jam centers! This easy gluten free cookie recipe creates buttery, festive treats everyone loves. Ready in 30 minutes!
You know that feeling when you pull a tray of cookies from the oven and they look just like the ones from your childhood? That’s exactly what happened the first time I made these Gluten-Free Thumbprint Cookies.
My daughter peered over the counter, eyes wide, and asked if we could fill them with her favorite strawberry jam—and honestly, that’s when I knew we had a winner.
These buttery little gems are everything a gluten free cookie recipe should be: simple, forgiving, and absolutely delicious. They’ve become our go-to for every holiday cookie exchange, especially during Christmas when we’re loading up platters for neighbors and teachers.
What I love most? You don’t need fancy ingredients or hours of prep time. Just a handful of pantry staples, your favorite jam, and about 30 minutes from start to finish. Whether you’re new to gluten-free baking or you’ve been at it for years, this gluten free Christmas cookie recipe delivers every single time.
Table of Contents
Gluten-Free Thumbprint Cookies Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter, softened | ½ cup | Room temperature works best |
| Granulated sugar | ¾ cup | White sugar creates the perfect texture |
| Egg plus egg yolk | 1 whole + 1 yolk | Extra yolk adds richness |
| Vanilla extract | 1 teaspoon | Pure extract preferred |
| Almond extract | ¼ teaspoon | Adds depth of flavor |
| Kosher salt | ½ teaspoon | Balances sweetness |
| Gluten free flour blend | 1½ cups | Use 1:1 baking blend |
| Xanthan gum | ¼ teaspoon | Omit if blend includes it |
| Jam or preserves | ½ cup | Any flavor you love |
Optional White Chocolate Drizzle:
- White chocolate chips: ½ cup
- Vegetable shortening: ½ teaspoon
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.
Step 2: In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed for about 2-3 minutes. You’re looking for a light, fluffy texture that’s almost cloud-like. Beat in the whole egg, egg yolk, vanilla extract, almond extract, and salt until everything’s well combined and smooth.
Step 3: Add the gluten free flour blend and xanthan gum (if using) to your wet ingredients, mixing in ½ cup at a time. This gradual addition helps prevent flour clouds in your kitchen and ensures even incorporation. Once your dough comes together, pop it in the fridge for 10 minutes—this brief rest makes the dough easier to handle and helps the cookies hold their shape.
Step 4: Use a small cookie scoop or spoon to portion out about 24 equal pieces of dough, rolling each into a smooth 1-inch ball between your palms. Arrange them on your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 5: Here comes the fun part—press your thumb gently but firmly into the center of each dough ball to create a well. If your dough sticks, dip your thumb in a bit of flour first. Spoon about a teaspoon of jam into each indentation, being careful not to overfill (trust me on this one—less is more with the jam).
Step 6: Slide the cookies into your preheated oven and bake for 8-10 minutes. They’re ready when the bottoms turn lightly golden brown and the jam looks slightly bubbly and set. Transfer immediately to a cooling rack to prevent over-baking from residual heat.
Step 7 (Optional White Chocolate Drizzle): Place the white chocolate chips and shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth. Let the chocolate cool for about 5 minutes, then transfer it to a small resealable plastic bag. Snip a tiny corner from the bag and drizzle the chocolate over your cooled cookies in whatever pattern makes your heart happy.
Substitutions
Butter Alternatives: Can’t do dairy? Swap the butter for an equal amount of vegan butter or refined coconut oil. I’ve tested both and they work beautifully, though coconut oil gives a slightly more delicate texture.
Sugar Options: You can replace the granulated sugar with coconut sugar for a deeper, caramel-like flavor. Keep in mind your cookies will have a light brown tint, which actually looks quite lovely for fall gatherings.
Egg Replacements: For egg-free gluten free jam cookies, use one flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes) plus 2 tablespoons of unsweetened applesauce. The texture will be slightly more tender but still delicious.
Extract Variations: No almond extract? Double the vanilla or try ½ teaspoon of lemon extract for a bright, citrusy twist. My mother-in-law swears by the lemon version with raspberry jam.
Flour Blend Choices: Most 1:1 gluten-free baking blends work wonderfully here. I’ve had great success with Bob’s Red Mill, King Arthur Measure for Measure, and homemade blends from this complete gluten-free baking guide. Just make sure your blend contains xanthan gum or add it as directed.
Troubleshooting
Cookies spreading too much? Your dough might be too warm. Pop it back in the fridge for another 5-10 minutes before shaping, and make sure your butter was softened—not melted—when you started.
Jam overflowing during baking? You’ve probably filled the wells a bit too generously (we’ve all been there!). Stick to about ¾ to 1 teaspoon per cookie, and press your thumb indentation deep enough to create a proper well.
Cookies turning out too crumbly? This usually means your flour blend needs a binding boost. Add an extra ¼ teaspoon of xanthan gum next time, or check out expert substitution advice for blend-specific tips.
Bottoms browning too quickly? Your oven might run a bit hot, or your baking sheet is too dark. Try reducing the temperature to 325°F and using a light-colored pan, or place a second baking sheet underneath for insulation.
Storage and Meal Prep
These Gluten-Free Thumbprint Cookies stay fresh in an airtight container at room temperature for up to 5 days—though they rarely last that long in my house! Layer them with parchment paper if you’re stacking them to prevent the jam from smudging.
For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months. Let them thaw at room temperature for about 30 minutes before serving. You can also freeze the shaped, unbaked dough balls (before adding jam) on a baking sheet, then transfer to a freezer bag once solid—just add the jam and bake straight from frozen, adding 1-2 extra minutes to the bake time.
Serving Suggestions
Well, these gluten free Christmas cookie recipe treats are perfect for holiday cookie platters alongside your favorite gluten-free chocolate crinkle cookies and classic gluten-free sugar cookies. The variety of colors and flavors makes your spread look absolutely bakery-worthy.
Serve them with afternoon tea or coffee for a simple yet elegant treat. I love pairing these with hot cocoa during December gatherings—there’s something magical about the combination of buttery cookie, fruity jam, and rich chocolate drink.
They also make thoughtful homemade gifts when packaged in clear cellophane bags tied with ribbon. Include a little note mentioning they’re gluten-free, and watch your friends’ faces light up when they realize they can actually enjoy them.
Variations
Chocolate Thumbprints: Press a Hershey’s Kiss or small piece of chocolate into each well instead of jam right after the cookies come out of the oven. The residual heat melts the chocolate just enough to secure it in place.
Nutella-Filled Version: Skip the jam entirely and fill each indentation with about ½ teaspoon of Nutella or your favorite nut butter. Top with chopped hazelnuts before baking for extra texture and flavor.
Lemon Curd Cookies: Use lemon curd instead of jam and add the zest of one lemon to your dough for an elegant, sophisticated twist. These are stunning for spring brunches and Easter celebrations.
Kid-Friendly Rainbow Cookies: Let your little ones choose different jam flavors—strawberry, apricot, blueberry—to create a colorful cookie rainbow. It’s a fun weekend activity that gets them excited about helping in the kitchen.
Dairy-Free Adaptation: Use vegan butter and skip the white chocolate drizzle (or use dairy-free white chocolate chips). You’ll have a completely dairy-free gluten free cookie recipe that tastes just as indulgent as the original.
Gluten-Free Thumbprint Cookies FAQs
Can I use homemade jam for these cookies?
Absolutely! Homemade jam works beautifully and adds a special homemade touch. Just make sure it’s thick enough to hold its shape—runny jam tends to overflow during baking.
What’s the best jam flavor for Gluten-Free Thumbprint Cookies?
Honestly, any flavor you love will work! Raspberry, strawberry, and apricot are classics, but I’ve also had success with fig spread, cherry preserves, and even orange marmalade. According to authoritative nutrition research, fruit-based fillings add beneficial fiber to your treats.
How do I prevent the jam from burning?
Don’t overfill the wells—about ¾ to 1 teaspoon is plenty. The jam will bubble and spread slightly as it heats, but it shouldn’t burn if your oven temperature is accurate and you’re watching the baking time closely.
Can I make these cookies without xanthan gum?
If your gluten free flour blend already contains xanthan gum or another binder, definitely skip adding more. If your blend doesn’t include it, I recommend adding the ¼ teaspoon for the best texture—it helps the cookies hold together without being crumbly.
Why do my thumbprint cookies lose their shape?
Man, oh man, this is usually a temperature issue! Make sure your dough is properly chilled before shaping, and don’t skip that 10-minute rest in the fridge. Also, press your thumb indentation deeply enough—shallow wells tend to puff back up during baking.
How can I make these cookies more festive for holidays?
Use seasonal jam flavors like cranberry or spiced apple, add festive sprinkles around the edges before baking, or drizzle with colored white chocolate. For Christmas, red and green jams create a beautiful presentation that looks stunning next to festive gingerdoodle cookies.
Final Tips for Perfect Gluten-Free Thumbprint Cookies
Remember, baking should be joyful, not stressful! These cookies are incredibly forgiving, so don’t worry if your indentations aren’t perfectly uniform or if a bit of jam escapes during baking. Those little imperfections make them look homemade and loved—which they absolutely are.
The beauty of this gluten free cookie recipe is its versatility. You can dress these up for fancy occasions or keep them simple for everyday snacking. They’re equally at home on a holiday dessert table or tucked into a lunchbox as a special treat.
If you’re new to gluten-free baking, this recipe is an excellent place to start. The ingredient list is straightforward, the technique is simple, and the results are consistently wonderful. Plus, your gluten-eating friends won’t even realize these are gluten-free—they’re just that good.
So grab your favorite jam, soften that butter, and let’s bake something beautiful together. Your kitchen is about to smell absolutely amazing! 🍪✨
Gluten-Free Thumbprint Cookies
Equipment
- Electric mixer
- Large mixing bowl
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Cooling rack
- Microwave-safe bowl
- Resealable plastic bag
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon kosher salt
- 1½ cups gluten free flour blend
- ¼ teaspoon xanthan gum omit if your blend contains it
- ½ cup jam or preserves any flavor
White Chocolate Drizzle (Optional)
- ½ cup white chocolate chips optional
- ½ teaspoon vegetable shortening
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed for about 2-3 minutes. You’re looking for a light, fluffy texture that’s almost cloud-like. Beat in the whole egg, egg yolk, vanilla extract, almond extract, and salt until everything’s well combined and smooth.
- Add the gluten free flour blend and xanthan gum (if using) to your wet ingredients, mixing in ½ cup at a time. This gradual addition helps prevent flour clouds in your kitchen and ensures even incorporation. Once your dough comes together, pop it in the fridge for 10 minutes—this brief rest makes the dough easier to handle and helps the cookies hold their shape.
- Use a small cookie scoop or spoon to portion out about 24 equal pieces of dough, rolling each into a smooth 1-inch ball between your palms. Arrange them on your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Press your thumb gently but firmly into the center of each dough ball to create a well. If your dough sticks, dip your thumb in a bit of flour first. Spoon about a teaspoon of jam into each indentation, being careful not to overfill.
- Slide the cookies into your preheated oven and bake for 8-10 minutes. They’re ready when the bottoms turn lightly golden brown and the jam looks slightly bubbly and set. Transfer immediately to a cooling rack to prevent over-baking from residual heat.
- Optional: Place the white chocolate chips and shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth. Let the chocolate cool for about 5 minutes, then transfer it to a small resealable plastic bag. Snip a tiny corner from the bag and drizzle the chocolate over your cooled cookies in whatever pattern makes your heart happy.
