Easy vegan gluten-free thumbprint cookies made with a simple shortbread cookie dough and then indented and filled with any jam you like, such as raspberry, strawberry, apricot, and more. This recipe is eggless and dairy-free, but it’s just like the classic version you know. Make them for sharing at Christmas or during any time of year!
6tablespoonsjam(you may need a little more or a little less, see note below)
Instructions
In a small bowl, add the gluten-free flour and salt. Whisk to combine and set aside.
In a medium bowl, using an electric mixer, beat the butter and powdered sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add vanilla extract, blend again.
Gradually add the flour mixture to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft, sticky dough has formed.
Place a piece of plastic wrap directly on top of the dough and place the bowl in the refrigerator to chill for at least 3 hours.
When the dough has finished chilling, preheat the oven to 350°F (177°C).
Line cookie sheet(s) with parchment paper.
Using a tablespoon (or a medium-sized cookie scoop), scoop up a small amount of the dough and using your hands, roll it into a smooth ball until there are no lines or cracks.
Place each ball on the cookie sheet, and using a measuring spoon, gently press the back of the spoon into the top of each ball to create an indent.
Fill the indents with jam, don't overfill. You want to jam to be level with the rim of the indent.
Bake for 14 minutes.
Remove from oven and let cookies cool on the cookie sheet for two minutes before transferring them to a cooling rack. Fully cool before serving.
Notes
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
This recipe makes 24 cookies, which is the amount you’ll get if you scoop them with a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons). You'll get a few more if you use a tablespoon. The recipe can be cut in half if needed.
It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. I have never used any other brand of gf flour to make this recipe other than Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be a blend, the one mentioned above for the very best results.
Salted butter can be used instead of unsalted, just omit the salt from the recipe.
The recipe calls for 6 tablespoons of jam but you may need slightly more or a little less depending on how large the indents in your cookies are.
Store fully cooled leftovers in an airtight container at room temperature for up to 3 days. Cookies will soften slightly after the first day. After 3 days, place the container in the refrigerator for up to another 3 days.
Freezing baked cookies: Freeze the cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw in the refrigerator or on the counter and when you’re ready to serve, just place them on a plate, bring them to room temperature, and enjoy.
To freeze the cookie dough for baking later: Scoop and roll the dough into balls, and make the indents but don't add the jam. Place the unfilled cookies on a parchment-lined cookie sheet or plate and place them in the freezer. Once completely frozen, place the cookies in an airtight, freezer-safe bag or container, with parchment paper separating each layer, and freeze for up to 2 months. When you’re ready to bake them, remove from the freezer and place them on a cookie sheet. Allow them to sit at room temperature for 30-minutes. Preheat the oven. After the 30-minutes have passed, add the jam to each cookie and bake as directed.
Nutrition info is based on 1 of 24 cookies with the recipe made as written and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.