Thumbprint Cookies: Classic Jam + 3 Wild Fillings You Probably Don't Need to Try!

Hi Bakers,

These gluten-free Thumbprint cookies are so delicious, I ate way too many! Of course, I had to try all the flavors... Buttery, rich, and tasty, these are so good it really doesn’t matter what flavor jam you use…But you’re feeling adventurous and want to try something new. Here are the results of my weird fillings:

Peanut butter(use regular peanut butter, not the natural kind)- tastes really good with the cookie, but looks strange after cooking.

Peanut Butter and Jelly- it was fine, but I wanted more jelly than I could fit into the cookie. Better as a sandwich, Fluffernutter- How can you go wrong with marshmallow and peanut butter??? Well, I think you need more of it than you can put in this cookie…It’s not bad, but I want more or just the peanut butter.  This was a fun experiment but I really think the jam is best. My favorite jam flavor? It might be apricot or fig you can't go wrong with either of these. Enjoy! ~Carolyn

Gluten-Free Thumbprint Cookies

Modified for gluten-free from the recipe by Delish

Makes ~twenty-four 1 1/2 “ cookies

Dry Ingredients

1 1/2cups Cup4Cup Multipurpose Flour (original blend with milk powder)

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

Assorted jams

Preheat the oven to 350°F

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

In a large bowl, cream softened butter and granulated sugar. Add egg, yolk, and vanilla extract. Combine well and scrape the sides as needed with a rubber spatula. Add the dry ingredients and stir until combined. Chill for 15 minutes. Using a scoop or spoon portion and shape into 1” diameter balls. Next, roll the balls in granulated sugar. Place the dough  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 measuring spoon. Fill the indent with 1/2 teaspoon of jam and smooth it down. Bake for about 10-13 minutes or until the edges are slightly browned. Cool on a rack and enjoy!