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Gluten-Free Raspberry Almond Thumbprint Cookies

Three Gluten-Free Raspberry Almond Thumbprint Cookies stacked on a plate, one bitten open showing the jam center.
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A recipe for soft, buttery gluten-free thumbprint cookies featuring almond flavor in the dough and a bright raspberry jam center.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups almond flour
  • 1/2 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam
  • 1/4 cup sliced or slivered almonds, lightly toasted (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Beat in the egg yolk and vanilla extract until just combined.
  4. In a separate bowl, whisk together the almond flour, gluten-free flour blend, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  6. Scoop the dough into rounded tablespoons and roll into smooth balls. Place them 2 inches apart on the prepared baking sheets.
  7. Use your thumb or the back of a small measuring spoon to create a deep indentation (well) in the center of each dough ball.
  8. Spoon about 1/2 teaspoon of raspberry jam into each well. If using, gently press a few slivered almonds around the edge of the jam.
  9. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers may look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • For the best indentation, chill the dough for 15 minutes before rolling and making the thumbprint well.
  • If your jam is very loose, stir in 1/2 teaspoon of cornstarch before filling the cookies to help it set during baking.
  • You can substitute the raspberry jam with apricot preserves or strawberry jam for variation.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://spoonsprout.com/gluten-free-raspberry-almond-thumbprint-cookies/