That's My Jam Thumbprint Cookies (Gluten Free Option)
I like jam, and I like cookies. So I put ‘em together.
That’s it. Read on!
The Recipe
Time allotment
Prep Time: 10 minutes
Baking time: 11 minutes
Total Time: 21 minutes
Yield: 20-22 Jam Thumbprint Cookies
Cooking Utensils
Bowls
Upright / Handheld mixer - OR - Whisk
Measuring cups + spoons
Baking tray
Cooking spray/ parchment paper
Ingredients
1 cup (250g) unsalted butter
1 cup (200g) granulated sugar
1 egg yolk
2 tsp vanilla extract
2 1/2 cups (300g) preferred baking flour
If using gluten free flour, use 2 1/2 cups (300g) baking flour + 1/2 tsp xanthan gum (I used Bob’s Red Mill 1-to-1 Baking Flour)
1/2 tsp salt
1/2 cup (115g) jam
I used raspberry jam
Instructions
Preheat oven at 350°F (180°C)
In a medium bowl, cream together 1 cup (250g) unsalted butter, 1 cup (200g) granulated sugar and 2 tsp vanilla extract
Mix in 1 egg yolk
Mix in 2 1/2 cups (300g) preferred baking flour, and 1/2 tsp salt
Line a baking tray with parchment paper - OR - cooking spray
Take out small sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray
With your thumb (or a small spoon), create small indents in the cookies
Fill the idents with desired jam
I used 1/2 cup (115g) raspberry jam
Don’t overfill the cookies - the jam might spill over!
Bake the thumbprint cookies in the oven at 350°F (180°C) for 10-11 minutes
Take them out, and allow to cool for a minimum of 15 minutes
Enjoy!
Thank you for reading this, lovely! Happy baking!
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