Gluten-Free Jam Thumbprint Cookies

Soft and chewy, these vanilla cookies are filled with your favorite jam!


  • ½ cup butter, unsalted and softened
  • 1 cup cane sugar
  • 1 egg, slightly beaten
  • 1 Tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 cups gluten-free almond blend flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1/8 teaspoon xanthan gum
  • 1/3 cup favorite jam
  • 1 cup vanilla baking chips, optional


  1. Preheat oven to 350° F.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add in egg, cream and vanilla, mixing well.
  3. In a medium size mixing bowl, sift together gluten-free flour, baking powder, sea salt and xanthan gum.  Gradually add to cream mixture and mix well. Refrigerate dough for at least 30 minutes.
  4. Roll 1 teaspoon of dough into  balls and place two inches apart on a parchment paper-lined baking sheet. Using your thumb, gently create an indentation in the center of each cookie. Spoon about ¼ teaspoon of jam into each indentation.
  5. Bake 8 to 10 minutes or until edges are golden brown.  Cool 5 minutes; remove from cookie sheets to cooling rack.

For Glaze:

  1. In a double boiler over medium-low heat, stir vanilla baking chips until melted.
  2. Spoon melted chips into a small resealable food-storage bag or a piping bag, and cut a small hole in corner of bag. Gently squeeze bag to drizzle melted chips over cookies.



Try different flavors of jams: apricot, blackberry, blueberry, raspberry, etc.

Use a disposable pastry bag to pipe jam on cookies.

Keywords: gluten-free jam thumbprint cookies

Recipe Card powered byTasty Recipes