Each year during the Christmas season, my grandmother would bake up dozens and dozens of cookies. She baked tirelessly in the days leading up to Christmas, making several varieties of cookies, among many other things! She would arrange the cookies in metal tins or on platters and bring them to family, friends and neighbors to enjoy.
I baked these thumbprint cookies with my son and they instantly brought me back to my childhood! Not only are these cookies a festive treat, but they are also a great way to use up small amounts of jams and preserves that you may have lingering in the fridge. Any flavor will do! We even used some jarred hot fudge sundae topping! Enjoy these with a glass of cold milk — heck, even Santa will like them!
- Every oven is different, so keep an eye on these cookies. They will not get very golden, they are intended to be a very light-colored cookie.
- I use a #50 cookie scoop, leveled off. It’s about one tablespoon of dough. Don’t use a heaping tablespoon or the cookies will spread too much.
- Store in an airtight container or in the refrigerator. They are fine to stay at room temperature, but may stay fresh longer in the fridge.
Gluten Free Thumbprint Cookies
- 2 sticks of butter, softened
- 2/3 cup confectioners sugar
- 2 egg yolks
- 1 tsp. vanilla
- 2 cups of gluten free flour, such as King Arthur Measure for Measure (if your flour blend does not contain xanthan gum, you will need to add it)
- 1/4 tsp. salt
- Jam/preserves of your choice
- Step 1 Preheat oven to 350 degrees.
- Step 2 In a stand mixer, cream together the butter and sugar until light and fluffy.
- Step 3 Add the egg yolks one at a time, beating after each addition.
- Step 4 Add the vanilla.
- Step 5 Add the flour and salt a little at a time, beating after each addition, until a dough forms.
- Step 6 Wrap ball of dough in plastic wrap and chill for about 30 minutes.
- Step 7 Line a baking sheet with parchment paper.
- Step 8 Roll the dough into 2 inch balls and place on baking sheet.
- Step 9 Bake 7 minutes, remove from the oven and make an indentation with your thumb in the center. Fill with a small amount of jam.
- Step 10 Place back in the oven for another 7-9 minutes or until lightly golden brown around the edges.
- Step 11 Allow to cool for 10 minutes on baking sheet.