Gluten-Free Almond Thumbprint Cookies
These gluten-free almond thumbprint cookies are soft, tender, and filled with your favorite jam. Almond flour gives them a delicate texture and subtle nutty flavor, while the jam adds a sweet, fruity center. They’re simple to make and freeze beautifully.
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Jam thumbprint cookies
These easy gluten-free almond jam cookies are soft, chewy, and made with almond flour. Fill them with your favorite jam for a simple cookie that’s as pretty as it is delicious.
With just a few ingredients and minimal prep, they’re perfect for holiday baking, afternoon snacking, or gifting. They also freeze beautifully, so you can make them ahead of time.
Looking for more holiday gluten-free cookies? Try these Peanut Butter Thumbprint Cookies.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Butter: unsalted butter softened to room temperature.
- Flour: gluten-free all-purpose flour blend.
- Almond flour: finely ground almond flour for the best texture. It gives the cookies their delicate, tender texture and subtle almond flavor.
- Egg: egg yolk.
- Jam: Choose a thick jam or preserves so it stays in the center of the cookies during baking. Raspberry, strawberry, apricot, and plum are all good options.
How to make gluten-free almond thumbprint cookies
Whisk together the almond flour, gluten-free all-purpose flour, and salt in a medium bowl. Set aside.
In a large bowl, beat the softened butter and brown sugar until creamy and smooth, using a hand mixer or stand mixer fitted with a paddle attachment.
Add the egg yolk and vanilla extract and mix until combined. Gradually add the dry ingredients and mix just until a soft dough forms. Avoid overmixing.
Line two baking sheets with parchment paper or silicone baking mats.
Scoop the dough into rounded tablespoons and roll each portion into a ball. Place the balls on the prepared baking sheets, leaving some space between them.
Gently flatten each ball, then use your thumb or the back of a small measuring spoon to make a shallow indentation in the center.
Cover and refrigerate the shaped cookies for 30 minutes.
Preheat the oven to 350°F (180°C).
Fill each indentation with a small amount of jam. Don’t overfill—the jam can spread as it bakes.
Bake for 12–14 minutes, or until the edges are lightly golden and the cookies look set.
Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. They will firm up as they cool.
Store the cookies covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.
Good to know: baking tips
- Use thick jam: A thick jam works best because it stays in the center of the cookie instead of spreading too much during baking.
- Don’t overfill: A small amount of jam is enough. Fill the indentation without the jam reaching the edges.
- Chill the shaped cookies: This helps the cookies hold their shape while baking.
- Let them cool: The cookies are delicate when they first come out of the oven and set as they cool.
You might wonder: FAQ
Can I use a filling other than jam? Yes, you can fill these almond thumbprint cookies with dulce de leche, chocolate ganache, or Nutella instead of jam. For the best results, use a thick filling that won’t spread too much.
Do I need to chill the cookie dough?
Yes. Chilling the shaped cookies for about 30 minutes helps the dough firm up and keeps the cookies from spreading too much while baking.
Can I use almond meal instead of almond flour? For the best texture, use finely ground almond flour. Almond meal is more coarsely ground and can make the cookies slightly heavier and more textured.
Can I make these cookies ahead of time?
Yes. You can prepare the dough, shape the cookies, and refrigerate them until you’re ready to bake. You can also freeze the baked cookies for longer storage.
Can I make these thumbprint cookies without almond flour? Yes, but the texture will be different. Almond flour adds tenderness to these cookies. You can replace it with an additional gluten-free all-purpose flour, but the cookies may be slightly less tender and have a more traditional sugar-cookie texture.
For more gluten-free small baked treats
Gluten-Free Thumbprint Cookies (with almond flour)
Ingredients
- 1 cup almond flour
- 2 and ⅓ cups gluten-free all-purpose flour
- Pinch of salt
- 1 cup unsalted butter
- ⅔ cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- Jam
Instructions
- Whisk together the almond flour, gluten-free all-purpose flour, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and brown sugar until creamy and smooth, using a hand mixer or stand mixer fitted with a paddle attachment.
- Add the egg yolk and vanilla extract and mix until combined. Gradually add the dry ingredients and mix just until a soft dough forms. Avoid overmixing.
- Line two baking sheets with parchment paper or silicone baking mats.
- Scoop the dough into rounded tablespoons and roll each portion into a ball. Place the balls on the prepared baking sheets, leaving some space between them.
- Gently flatten each ball, then use your thumb or the back of a small measuring spoon to make a shallow indentation in the center.
- Cover and refrigerate the shaped cookies for 30 minutes.
- Preheat the oven to 350°F (180°C).
- Fill each indentation with a small amount of jam. Don't overfill—the jam can spread as it bakes.
- Bake for 12–14 minutes, or until the edges are lightly golden and the cookies look set.
- Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. They will firm up as they cool.
Notes
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