Gluten-Free Thumbprint Cookies

Quick and easy to make soft melt in the mouth buttery Gluten-Free Vanilla Thumbprint Cookies which can be filled with your favourite jam, curd, chocolate or peanut butter.

Prep Time45

Cook Time12

Resting Time15

Course: Cookie

Cuisine: British

Servings: cookies

Calories: 125kcal

Author: Georgina Hartley

Ingredients

225 g unsalted butter
150 g caster sugar
1 egg
1 teaspoon vanilla extract
360 g homemade gluten-free flour blend FTL Blend
½ teaspoon salt
150 g jam or curd or other filling

Metric - US Customary

Instructions

Pre-heat oven to 200°C / 180°C fan assisted / gas mark 6 / 400°F.
Line two large baking sheets with baking parchment.
Beat together the butter and sugar for 2-3 minutes in a large mixing bowl until pale and soft.
Add the egg and vanilla extract and mix to combine.
Finally add the flour and salt and mix to create a stiff dough.
Chill the dough for 15 minutes, it should still be a little soft but you don’t want it sticky.
Tear off a little dough, weighing it out to 25g and roll into a little even ball. Complete with the rest of the dough.
Arrange the dough balls on the two baking sheets with plenty of space in between.
Press your thumb or a flour dusted pestle (from a pestle and mortar set) into the centre of each ball to create the thumbprint indentation.
Spoon in your filling – jam, curd, peanut butter etc. - to the top of your indentations.
Bake the cookies for 12 minutes.
Remove from the oven and cool for 10 minutes on the baking trays then remove the cookies to a cooling rack to cool completely.

Video

Notes

Egg. The egg used in this recipe is medium size, 60g with shell and 50g without shell.

Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.

Favourite Fillings. Jam is a classic filling and the one my children flock to. I really like a homemade lemon curd or orange curd. Peanut butter is also popular in our house. You can also bake the cookies without a filling and then pipe in a little chocolate ganache.

Make Ahead. You can make and chill the cookie dough up to 3 days ahead of baking the cookies. Make sure it’s softened at room temperature so you can roll and shape the cookies successfully.

Freezing. If you want to freeze the cookie dough then I recommend shaping and indenting the cookie dough balls before freezing. You can fill and bake straight from frozen – just add 1-2 minutes onto the baking time.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 cookie.

Nutrition