Did you know that making gluten-free shortbread is not only possible, it’s completely delicious? This recipe for gluten-free jam thumbprint cookies is so simple, so satisfying, and so beautiful. Perfect to make for any occasion where cookies are welcome (which I’m pretty sure, is every occasion– especially during the holiday season!).
This is the gluten-free version of my jam thumbprint shortbread cookies. As you can see, the two look almost exactly the same… and the taste is almost the same, too! I love when a gluten-free recipe comes out so well that you can’t even tell it’s gluten-free; this, I’m happy to say, is one of those recipes!
This recipe makes tender, buttery cookies with a slightly crisp bite, a colorful, fruity filling, and a light dusting of icing sugar.
What kind of gluten-free flour to use in shortbread cookies
When it comes to gluten-free baking, you’ll find me most at home using a 1:1 gluten-free flour substitute (rather than fiddling with xanthan gum and all kinds of different ingredients). This recipe works well with a 1:1 flour blend. I’ve gotten mine at Costco before, or I’ve also used Bob’s Red Mill 1:1 gluten-free flour.
Is jam gluten-free?
I have yet to meet a jam with gluten in it! Most jam is made with just 3 ingredients: Fruit, sugar, and pectin. You might want to check the label to make sure, but to my knowledge, jam is generally a gluten-free ingredient.
The best type of jam for this recipe
Personally, I say the best kind of jam is your favorite jam! Try baking these cookies with strawberry jam, raspberry jam, peach jam, apricot jam, plum jam, or you-name-it. Any kind of good quality, thick jam will make a perfect filling for a classic thumbprint cookie.
Homemade jam, at least the way I make it, tends to have less sugar, which makes the jam more runny. If you have a runny jam, it may not work as well for this recipe.
What kind of butter to use in this recipe
Although most baking recipes suggest that unsalted butter is the way to go, I find that the amount of salt in salted butter is exactly how I like my cookies to taste. So, I usually use salted butter. That said, if you want to use unsalted butter, go ahead and make this recipe according to the directions below – but make sure to add an additional 1/2 tsp of salt to the dough with the dry ingredients for the best flavor.
Recipes additions/substitutions
Jam thumbprint cookies are easy to adjust to suit your preference. Before pressing them down, I like to dip my cookie dough balls into egg whites and then roll them in nuts. Then, proceed to make the thumbprint and fill it with jam. You can also add lemon or orange zest to the dough, some poppyseeds, or 1/2 a teaspoon of vanilla extract or almond extract for a little extra flavor. The sky’s the limit! You decide how you want them to taste, and then go for it.
Personally, I like this cookie recipe to have a simple no-frills kind of shortbread dough, and then concentrate all of the flavor in the jam filling.
How to make gluten-free jam thumbprint cookies in 4 easy steps
Here’s an outline of how to make these delicious thumbprint cookies with absolutely no gluten in them! Make sure you scroll to the bottom of the post to see the pictures as well!
Make the shortbread
In a large bowl or the bowl of an electric mixer using the paddle attachment, cream together the room temperature butter and sugar on medium speed until smooth. Add the 1:1 gluten-free flour blend, and mix on low speed until you have a soft cookie dough. You can let the dough chill at this point, or go ahead and scoop them right away.
Shape the cookies
Roll the cookies into 1-inch balls or scoop them out with a small cookie scoop. Set the dough balls onto a prepared baking sheet (I line mine with parchment paper), and make a deep indentation with your thumb in the center of each cookie. Alternatively, you can use the back of a measuring spoon to make the little indentations in the cookie dough.
Fill the cookies with jam
Fill a 12″ piping bag with the jam, and pipe about 1/2 teaspoon jam into the middle of each cookie (just to fill the thumbprint).
Bake the cookies
You can bake your gluten-free jam thumbprints at 350 degrees F for 12-15 minutes, or until just golden around the edges (but the cookie is still pale white). Do not remove the cookies from the cookie sheet until completely cool. Once the cookies have cooled, carefully remove them to a wire rack. Dust with icing sugar.
Storage
These cookies will keep well in an airtight container at room temperature for at least a week (depending on the type of jam you use).
They can also be kept in the refrigerator for several weeks, or in the freezer for several months.
Preparing and freezing gluten-free cookies ahead of time
Try freezing these cookies, unbaked, to throw into the oven and bake fresh at a moment’s notice. You can do this by preparing the cookies according to the recipe directions, and line them all up on a parchment lined cookie sheet (no need to leave space between them). Place the cookie sheet of fully prepared, unbaked, gluten-free jam cookies into the freezer until frozen solid (1-2 hours), and then move them into neat rows in an airtight container (with parchment paper between the layers of cookies) until you are ready to bake them. I do not recommend a freezer bag for these cookies.
Bake the cookies from frozen according to the recipe directions, adding 1-2 to minutes to the total bake time.
You will need:
- Ingredients (see recipe card)
- Large mixing bowl (or electric stand mixer)
- Electric mixer
- Measuring cups and spoons
- Small cookie scoop (optional)
- Piping bag
- Cookie sheets
- Parchment paper
Gluten-Free Jam Thumbprint Shortbread Cookies
Ingredients
- 1 c. butter softened
- 1/2 c. sugar
- 2 c. 1:1 gluten-free flour
- 1/2 c. gluten-free jam, any flavor (most jam is naturally gluten free)
- icing sugar for dusting
Instructions
-
In a large bowl or the bowl of an electric mixer using the paddle attachment, cream together the butter and sugar on medium speed until smooth. Add the 1:1 gluten-free flour blend, and mix on low speed until you have a soft cookie dough.
-
Roll the cookies into 1-inch balls or scoop them out with a small cookie scoop. Set the dough balls onto parchment lined baking sheets, and make a deep indentation with your thumb in the center of each cookie. Alternatively, you can use the back of a measuring spoon to make the little indentations in the cookie dough.
-
Fill a 12″ piping bag with the jam, and pipe about 1/2 teaspoon of jam into the middle of each cookie (just to fill the thumbprint).
-
Bake the cookies at 350 degrees F for 12-15 minutes, or until just golden around the edges (but the cookie is still pale white). Do not remove the cookies from the cookie sheet until completely cool. Once the cookies have cooled, carefully remove them to a wire rack. Dust with icing sugar before serving.
If you like this recipe, you may also like these other gluten-free recipes:
And there you have it! A gluten-free thumbprint cookies recipe to add to your recipe collection. If you make these, let me know in the comments what you thought – or tag in me in your goregeous gluten-free baking pictures on Instagram @naomicakesofficial. I’d love to see how yours turned out!
Bye for now,
Naomi
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