Ingredients for Gluten Free Thumbprint Cookies
- 1/2 cup butter, softened
- Cream Cheese
- 1/2 cup granulated sugar
- Egg Yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon xanthan gum
- Almond Meal
- Rice Flour
- Potato Starch
- Coconut Flour
- 1/4 cup jam or preserves
- 1 large egg
- 1 1/4 cups gluten-free all-purpose flour blend
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
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How to Make Gluten Free Thumbprint Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Use your thumb to create an indentation in the center of each cookie.
- Fill each indentation with your favorite jam or preserves.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
23g
Fat
19g
Carbs
3g
