The Story & Intro
Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.
And today… oh là là, we’re making gluten-free thumbprint cookies, one of my most nostalgic holiday treats. When I was little, my grandmother in Paris kept a tiny tin box filled with jammy cookies on her kitchen shelf. I wasn’t supposed to touch it “for visiting guests,” she’d say but of course I’d sneak one whenever I could. The buttery crumb, the sparkle of sugar, the sweet burst of raspberry right in the center… pure magic.
Fast-forward to my life here in the US, where many of my friends are gluten-free. I didn’t want anyone missing out on that same warm, cozy joy I felt as a child, so I started adapting all my favorite sweets and these gluten-free thumbprint cookies became an instant hit. They’re soft, tender, slightly chewy, and beautifully golden, with a jewel-like pop of jam. Whether you fill them with raspberry, strawberry, apricot, or lemon curd, they’re the kind of cookies that make your kitchen smell like a warm hug.
If you’re craving a dessert that’s simple, adorable, festive, and naturally charming, these gluten-free thumbprint cookies are the perfect treat and I promise, no one will even guess they’re gluten-free.
⏱️ Time
• Prep: 15 minutes
• Chill: 20 minutes (optional but recommended)
• Bake: 12–14 minutes
• Total: About 45 minutes
🛒 Ingredients
Here’s everything you’ll need for these soft, buttery gluten-free thumbprint cookies:
For the Cookie Dough
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum included)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional but lovely)
For the Coating & Filling
- ¼ cup granulated sugar (for rolling)
- ⅓ cup jam of choice (raspberry, strawberry, apricot, blueberry, lemon curd, etc.)
👩🍳 Instructions
1. Cream the Butter & Sugar
In a large bowl, beat the softened butter and sugar together until light, fluffy, and pale about 2 minutes. You’re looking for that airy, cloud-like texture.
2. Add the Egg & Extracts
Mix in the egg, vanilla, and almond extract. The almond brings a charming bakery-style aroma, but you can skip it if you prefer a more classic flavor.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
4. Bring the Dough Together
Add the dry mixture into the wet ingredients. Stir until a soft, smooth dough forms. Gluten-free dough is a bit more delicate soft but not sticky is perfect.
5. Chill the Dough (Optional but Recommended)
Chill for 20–30 minutes. This helps prevent spreading and keeps the cookies extra tender.
6. Shape the Cookies
Scoop about 1 tablespoon of dough and roll into a smooth ball.
Roll each ball lightly in granulated sugar for sparkle and texture.
7. Make the Thumbprints
Use your thumb (or the back of a small measuring spoon) to press a gentle indentation into the center of each cookie.
8. Fill with Jam
Add about ½ teaspoon of jam to each indentation. Don’t overfill the jam bubbles slightly during baking.
9. Bake
Bake at 350°F (175°C) for 12–14 minutes, until the edges look set and the bottoms are lightly golden.
10. Cool & Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack. The jam will thicken as it cools and the flavor? Heavenly.
Serving Suggestions
• Serve with hot tea, coffee, or a cozy mug of hot chocolate.
• Use multiple jams for a colorful holiday dessert tray.
• Gift them in small tins lined with parchment a sweet, homemade present.
• Sprinkle cooled cookies with powdered sugar for a snow-kissed effect.
• Pair them with lemon curd or Nutella for fun variations.
📝 Notes
• If your gluten-free flour blend does NOT contain xanthan gum, add ¼ teaspoon.
• Don’t skip chilling if your dough feels too soft.
• Use room-temperature butter, not melted this ensures the best texture.
• If the indentations puff during baking, gently press them again while still warm.
• For dairy-free: sub vegan butter with good structure (avoid very soft spreads).
🍽️ Nutrition (per cookie, approx.)
• Calories: 95
• Fat: 4.3 g
• Carbs: 13.8 g
• Protein: 1.2 g
• Sugar: 7.8 g
• Fiber: 0.5 g
Recipe Card
🍪 Gluten-Free Thumbprint Cookies
Ingredients:
Gluten-free flour, butter, sugar, egg, vanilla, optional almond extract, jam of choice.
Instructions:
1️⃣ Cream butter + sugar
2️⃣ Add egg + extracts
3️⃣ Mix dry ingredients
4️⃣ Combine
5️⃣ Chill
6️⃣ Roll in sugar
7️⃣ Make indent
8️⃣ Fill with jam
9️⃣ Bake at 350°F for 12–14 minutes
🔟 Cool & enjoy!
Perfect for: Holidays, gifting, gluten-free guests, tea time.
Conclusion
There’s something magical about a simple cookie that tastes like childhood, home, and comfort all at once. These gluten-free thumbprint cookies are everything I adored growing up golden, buttery, jam-filled, and impossibly cozy but made to be enjoyed by everyone at your table. I hope they bring you as much joy as the little tin of cookies that once sat on my grandmother’s shelf in Paris.
Bake them, share them, gift them, or nibble them secretly while standing in the kitchen (because we all do it 😄). No matter how you enjoy them, I promise these cookies will warm your heart.