Gluten-Free Apple Cider Thumbprint Cookies

Hi Bakers! I love finding new things to bake that I haven’t made gluten-free yet! This is another one to enjoy over and over. I forgot how cute and tasty these little guys are. Buttery, sugar-encrusted cookies with a bright pop of jam are the perfect mouthful. A festive cookie to take to any Fall gathering. I dare you to make them and not tell people they are gluten-free! I love seeing the look on their face of shock as they’re eating the 4th cookie…Gluten Free???  I like making these in as many varieties as I have jam open in the fridge. I end up with a tray of many colored cookies to share. Some tips that might help you get the best results are as follows:

-I love using my thumb to make the indent but the back of a  1/2 teaspoon measuring spoon works even better

-Use a thick jam so it won’t bleed into the white cookie.

-don’t forget to make your balls very round

-make the indent 1/2” inch deep and fill it with 1/2 teaspoon of jam so you get the maximum jam-ness

Have fun and let me know what great Fall jams you are filling your cookies with! Enjoy! _-Carolyn

Gluten-Free Apple Cider Thumbprint Cookies

Recipe modified for gluten-free from the Thumbprints recipe by Delish

Dry Ingredients

1 1/2cups Cup4Cup Multipurpose Flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Wet Ingredients

1/2 cup butter, softened

1/2 cup granulated sugar + more for rolling

1  large egg + 1 yolk

1 teaspoon vanilla extract

Apple cider jam (I found mine at Trader Joe's)

Preheat oven to 350F

Whisk together flour, blanched almond flour, sweet rice flour, baking powder, and salt in a medium-sized bowl. Set aside.

In a large bowl, cream softened butter and granulated sugar. Add egg, yolk, and extract. Combine well and scrape the sides as needed with a rubber spatula. Add dry ingredients and mix well. Chill for 15 minutes in the refrigerator. Using a scoop or spoon roll into 1” diameter balls. Roll balls in granulated sugar. Place dough balls 2” apart on a parchment-lined cookie sheet. Make a 1/2” deep indent in the center of each cookie with your thumb or the back of a round 1/2” teaspoon. Fill the indent with 1/2 teaspoon of apple cider jam. Smooth the top of the jam for a better look. Bake for about 10-13 minutes or until slightly browned around the edges. Cool on a rack and then store in the fridge for longer. Enjoy!