Gluten-free thumbprint cookies
Buttery holiday cookies with jam centres, rolled and dented by hand — a tin-filling bake for young helpers.
- Celiac
- Hashimoto's
- Low-FODMAP
- Toddlers
- High blood pressure
- Gluten-free
- Crohn’s and colitis
- IBS
- Vegetarian
- Gluten-free Christmas cookies
- Gluten-free Christmas
- Gluten-free desserts
Plan it for your familyFree on iPhone, Android and the web.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1.5 tsp vanilla extract
- 2 cups gluten-free flour blend, a blend with xanthan gum works best
- ½ tsp fine salt
- ½ cup raspberry jam
Method
- Beat butter and sugar until pale and fluffy.
- Beat in the egg and vanilla until smooth.
- Mix in flour and salt until a soft dough forms.
- Roll 24 balls, press a deep thumbprint into each.
- Bake at 350°F until edges turn light gold.13 min timer
- Spoon jam into the dents and cool completely.15 min timer
Why it works
- Celiac disease: The flour is a gluten-free blend, so the tin is packed with cookies everyone can share.
- Kid (4–12): Rolling the dough balls and pressing the thumbprints is the fun part for young bakers.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, Low-FODMAP recipes, Toddlers recipes, High blood pressure recipes, Gluten-free recipes, Crohn’s and colitis recipes, IBS recipes, Vegetarian recipes, Gluten-free Christmas cookies recipes, Gluten-free Christmas recipes, Gluten-free desserts recipes.