Gluten-free Thumbprint Cookies

with raspberry jam

-sugar -butter -egg -almond extract -cassava flour -raspberry jam -powdered sugar

Gather Your Ingredients

Step 1: Using a hand-held electric mixer, beat butter and sugar together until light and fluffy (about 2 minutes).

Step 2: Add egg and almond extract. Mix on low until egg is just incorporated with butter/sugar mix.

Step 3: Slowly add the cassava flour and beat on low speed until all flour is fully mixed in.

Step 4: Allow dough to chill and then roll into balls.  Make a well in each ball and fill with raspberry jam. Bake at 350-degrees F for 7-9 minutes.

Step 5: Mix together the glaze ingredients and then drizzle over each cookie. Allow glaze to set before storing.

Soft, buttery, gluten-free raspberry thumbprint cookies. Easy to make and perfect for your holiday baking needs!

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