Gluten-free Thumbprint Cookies
These are the best gluten-free thumbprint cookies. Made with cassava flour, filled with raspberry jam, and drizzled with a delectable almond glaze. Soft, buttery and the perfect amount of sweetness. These cookies are perfect for your holiday cookie tray.
Servings 24 cookies
Calories 133kcal
Equipment
- 1 Mixing bowl
- 1 electric hand mixer
- 1-2 Baking sheets
Ingredients
For the Cookies
- ⅔ cup sugar
- 1 cup butter, room temperature
- 1 egg
- ¾ tsp. almond extract
- 1 ¾ cups cassava flour
- ¼ cup raspberry jam
For the Glaze
- ¾ cup confectioner's sugar (powdered sugar)
- 1 tsp. almond extract
- 1 tbsp. water
Instructions
- This cookie dough requires 1 hour of chilling - make sure to plan ahead!
- Using a hand-held mixer, cream together the sugar and butter. Beat on med-high speed for 1-2 minutes until fluffy and creamy.
- Add the egg and almond extract and mix on med-low until just combined.
- With mixer on low, slowly add in the cassava flour ½ cup at a time. Continue mixing until all of the cassava flour has been added and mixed in.
- Place dough in the fridge and allow to chill for one hour (no need to cover the dough).
- Preheat oven to 350-degrees F and line 2 cookie sheets with parchment paper or silicone baking mats.
- Using about 1 ½ tbsp. of dough per cookie, roll the cookie dough into balls and place on one of the prepared cookie sheets. Slightly flatten each ball of dough using the bottom of a glass cup or measuring cup (dip the bottom of the cup on flour to avoid sticking).
- Using a 1 tsp. measuring spoon, make an indent in each ball of dough (dip the bottom of the teaspoon in flour to avoid sticking). Fill each cookie with roughly ½ tsp. of jam.
- Bake for 14-16 minutes, or just until cookies are slightly browned on the bottom edges. You don't want to overbake... the softer the better! Allow cookies to slightly cool and then transfer to a cooling rack.
- Repeat steps 7-9 until all dough has been used.
- Allow the cookies to cool for about 20 minutes and then make the glaze. In a small bowl, whisk together the glaze ingredients until smooth. Using a spoon, drizzle over cookies. Allow glaze to set before eating or storing.
- Enjoy!
Notes
- Use the "spoon and level" method when measuring the cassava flour.
- Slightly flattening each dough ball will help get the perfectly round shape and help to keep the dough from cracking. Lightly grease the bottom of a glass (or measuring cup) to do so. See pictures in full blog post as needed.
- If working in batches, keep dough in the fridge and use room temperature cookie sheets for baking.
Nutrition
Calories: 133kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 72mg | Potassium: 10mg | Fiber: 1g | Sugar: 8g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg