By: Alexandra Porio
Total time:
Prep time: 30 minutes
Chill time: 30 minutes
Cook time: 12 minutes
Total: 1 hour 12 minutes
Yield: About 15-18 cookies
This thumbprint cookie recipe is not only simple and delicious, but it's also gluten free (and free of many other allergens as well)! These cookies are soft and buttery, and the strawberry filling in the center compliments the flavor perfectly. This recipe is extremely easy to make and you won’t be disappointed by the results. Enjoy!
Allergy Information:
Free of: Peanuts, Tree Nuts, Wheat, Sesame, Fish, Soy, and Shellfish
Contains: Milk and Eggs
Cookie Ingredients:
2 ¼ cups all purpose gluten free flour blend (Cup4Cup flour recommended)
2 teaspoons cornstarch
½ teaspoon salt
1 cup softened salted butter
⅓ cup light brown sugar
⅓ cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
¾ cup of sugar (for coating)
⅓ cup of strawberry jelly or jam
Directions:
Step 1
Line 2 cooking trays with parchment paper and set aside.
Step 2)
Mix together flour, cornstarch, and salt in a medium sized mixing bowl and set aside.
Step 3)
Add softened butter to a large mixing bowl, and, using a stand or hand mixer, whip at medium speed until soft and fluffy. Slowly add the granulated and brown sugar to the butter and slowly increase to high speed until ingredients are fully combined.
Step 4
Add the egg yolk to the mixture. Make sure the egg is completely separated and only the yolk is added to the batter. Then, add the vanilla extract to the mixture and beat at medium speed until the ingredients are combined.
Step 5
Turn the mixer to low speed and slowly begin to incorporate flour, cornstarch, and salt mixture into the batter. Once all of the dry ingredients are combined the batter will be quite crumbly.
Step 6
Take a small portion of the dough and roll it into a ball. Because of the extremely crumbly nature of the dough it may be difficult to get it to form a round ball, but continue to roll it and make sure that it eventually does form into a round, crack-free ball. Then, roll the dough so that it is completely coated in the granulated sugar that you set aside for rolling. Before taking the next portion of dough, place the dough onto the cookie sheet and, using your thumb, make an indent in the cookie. I used two thumbprints and shaped my indents as hearts. Repeat this process until you have used all of the dough.
Step 7
Put the cookie sheets into the freezer to chill for 30 minutes. Preheat the oven to 375oF while the cookies are chilling.
Step 8
After the 30 minutes are up, take the cookies out of the freezer. Put the strawberry jelly into a container and microwave for about 7 seconds. Mix the jelly thoroughly. Begin to spoon the jelly into the thumbprints of the cookie. Make sure to completely fill the thumbprints with the jelly.
Step 9
Place the cookie sheets in the oven to cook for 12 minutes. Check on the cookies after 9 minutes, as they may cook faster or slower depending on the oven. Once the cookies appear golden brown, take them out of the oven and enjoy!
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