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Easy Thumbprint Cookies With Jam ( Vegan, Gluten Free, Dairy Free )

Easy Thumbprint Cookies With Jam (Vegan, Gluten Free, Dairy Free)

Julia | The Yummy Bowl
Raspberry thumbprint cookies are soft cookies that will remind you of a buttery shortbread filled with tangy raspberry jam. You can make these with regular or gluten-free flour blend and both versions are incredibly flavorful. These cookies just melt in your mouth!
5 from 6 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Cookies, Dessert
Cuisine American
Servings 13 cookies

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INGREDIENTS
  

  • 1 ¼ cups all purpose flour, or gluten-free flour blend, see notes
  • 1 egg yolk , room temperature
  • 8 tablespoon unsalted butter , at room temperature
  • cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • teaspoon salt
  • ¼ cup white sugar , + ¼ cup for dipping
  • 13 teaspoons Raspberry jam
  • ½ teaspoon xanthan gum, if needed, see notes

INSTRUCTIONS
 

  • Preheat oven to 325°F and Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl or bowl of a stand mixer fitted with paddle attachment beat butter and both sugars until light and fluffy. Make sure to take the time during this step as this will determine how your cookie dough turns out. If beaten well, in the end, the texture should melt in your mouth immediately. If beaten too little, the cookies may taste similar but not as good as they should. The batter should be somewhat sticky.
  • Slowly add egg yolk, vanilla, and salt. Beat on low until well combined.
  • Add the flour to the butter mixture and combine. The batter will be somewhat sticky. If using gluten-free flour blend, depending on the brand the batter may be overly sticky. In this case I recommend refrigerating or freezing the dough until it is easy to manage. The cookies will not change in terms of texture or flavor after freezing. But they will sure spread way less.
  • Scoop the dough into portions of about 1 ½ tablespoons each and arrange on the baking sheet lined with parchment paper. Roll each portion into a nice round ball shape, dip in granulated sugar (you need about ¼ cup for this batch) and place back on the tray. These cookies don’t spread as much, so there’s no need to leave more than 1 ½ - 2 inches between each.
  • Press down the center of each ball with the back of a teaspoon measuring spoon,( the handle-end of a wooden spatula, a small bottle cork or your thumb!), making a deep well in the middle. It should be deep enough to fill with 1 teaspoon of jam but should not be too wide. If you make it wide and not deep, cookie jam may spread out on top of the cookie while baking, making it still eatable but not the prettiest looking cookies.
  • Spoon about 1 teaspoon of raspberry jam (don’t overfill) into each indentation and transfer the tray with cookies onto the middle rack of the oven. Bake for 10-15 minutes.
  • Remove from the oven and allow to cool on the baking sheet for at least 10 minutes or until firm. Sprinkel more confectioner’s sugar if desired.

NOTES

  • I've using a gluten-free flour blend without xanthan gum or a similar leaving agent, add ½ teaspoons of xanthan gum.
  • I used this gluten-free flour blend: Schär Mix C - Patisserie.
  • Use softened to room temperature butter - as with most of the cookies, using softened butter will help to blend more easily with sugar and teh end result should be creamy and even. 
  • Use high-quality ingredients - flour brand that you trust and have previously made cookies with, butter, and raspberry jam (jam should be thick). This will ensure your cookies taste great and of high quality.
  • The most easy way to make a small well in the cookies is to use the back of a measuring spoon (teaspoon size) or small bottle cork.

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