Gluten-Free Raspberry Thumbprint Cookies
Buttery almond-flecked cookies with a jammy raspberry center, baked until lightly golden at the edges.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher
Allergens
Dairy, Eggs, Tree nuts
These tender cookies rely on a gluten-free flour blend and almond flour for a sandy, melt-in-the-mouth crumb that holds its shape around a pool of raspberry jam. A quick roll in sugar before baking adds a light crackle to the surface, making them a tidy addition to a holiday cookie tray or afternoon tea.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup almond flour
- 1/4 teaspoon xanthan gum (omit if blend already contains it)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup raspberry jam
Method
-
In a medium bowl, whisk together the gluten-free flour blend, almond flour, xanthan gum, and salt.
-
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
-
Beat in the egg yolk, vanilla extract, and almond extract until smooth.
-
Add the dry ingredients to the butter mixture and mix on low speed until a soft dough forms.
-
Cover the dough and chill in the refrigerator until firm enough to shape, about 30 minutes.
-
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
Roll the dough into 24 balls, about 1 tablespoon each, then roll each ball in granulated sugar to coat.
-
Arrange the balls on the baking sheet spaced 2 inches apart, then press your thumb into the center of each to create a well.
-
Fill each indentation with about 1/2 teaspoon of raspberry jam.
-
Bake until the edges are set and lightly golden, 12 to 15 minutes.
-
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Gluten-Free Raspberry Thumbprint Cookies
These tender cookies rely on a gluten-free flour blend and almond flour for a sandy, melt-in-the-mouth crumb that holds its shape around a pool of raspberry jam. A quick roll in sugar before baking adds a light crackle to the surface, making them a tidy addition to a holiday cookie tray or afternoon tea.
1 hr 20 min 24 cookies 98 cal
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup almond flour
- 1/4 teaspoon xanthan gum (omit if blend already contains it)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup raspberry jam
Method
- 1
In a medium bowl, whisk together the gluten-free flour blend, almond flour, xanthan gum, and salt.
- 2
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
- 3
Beat in the egg yolk, vanilla extract, and almond extract until smooth.
- 4
Add the dry ingredients to the butter mixture and mix on low speed until a soft dough forms.
- 5
Cover the dough and chill in the refrigerator until firm enough to shape, about 30 minutes.
- 6
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 7
Roll the dough into 24 balls, about 1 tablespoon each, then roll each ball in granulated sugar to coat.
- 8
Arrange the balls on the baking sheet spaced 2 inches apart, then press your thumb into the center of each to create a well.
- 9
Fill each indentation with about 1/2 teaspoon of raspberry jam.
- 10
Bake until the edges are set and lightly golden, 12 to 15 minutes.
- 11
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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