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Gluten-Free Jam Thumbprint Shortbread Cookies

The gluten-free version of a classic jam thumbprint cookie!
Course Dessert
Cuisine American, Canadian
Keyword jam thumbprint, shortbread
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 48 cookies
Author Naomi

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

  1. 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.
  2. 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.
  3. 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).

  4. 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.