Gluten Free Thumbprint Cookies

These gluten-free thumbprint cookies bake up like tender, buttery shortbread with crisp edges and a jammy center! The real secret is chilling the dough, it helps the cookies hold their shape so your thumbprints stay nice and defined. And if you have leftover cranberry sauce hanging out in your fridge, this is honestly the best way to use it up.

This recipe was originally published on December 11, 2021. It was updated with new information on December 22, 2023.

Ingredients

• Gluten-free flour blend: It may be called measure-for-measure flour or cup-for-cup flour. Make sure it includes xanthan gum in the ingredients, because that helps the dough hold together and keeps the cookies from crumbling when you press the thumbprint. Different blends absorb liquid differently, so if your dough feels a little dry, give it a minute to hydrate before adding more milk. I used this one.
• Almond flour: Almond flour adds a deeper flavor and makes the cookies more tender. It also helps keep that shortbread-like texture without needing an egg yolk.
• Fine salt: A little salt brings out the flavor in sweets! I used fine pink Himalayan salt.
• Vegan butter: Vegan butter works great here, just make sure it is the stick-style kind if you can (tub varieties can have more water, which can make the cookies spread). If you don't require a dairy-free diet, feel free to use traditional butter. If you're using regular butter, substitute the coconut oil with the same amount.
• Granulated sugar: Adds a clean sweetness and helps the edges get lightly crisp. If you want a slightly deeper, more caramel-y note, you can swap a little of the sugar for brown sugar.
• Non-dairy milk: We add just a touch to hydrate the flour and bring the dough together without making it sticky.
• Vanilla extract: For warm flavors in these vegan thumbprint cookies.
• Cranberry sauce: Puréed cranberry sauce makes the perfect thumbprint cookie filling! You want it smooth, thick, and spoonable so it sits in the indent without running everywhere. If your cranberry sauce is loose, blend it well and use the thickest part. Feel free to substitute it with your favorite jam.

How to Make Gluten-Free Thumbprint Cookies

Step 1: In a bowl, combine gluten-free flour blend, almond flour, and salt. Whisking it well now helps everything mix evenly later. Set aside.

Step 2: In a large bowl, cream together butter, refined coconut oil, and granulated sugar until it looks light and fluffy. Add milk and vanilla and mix again. Add the flour mixture and mix until there are no dry bits of flour left. The dough should feel soft and a little pliable, not sticky. Cover and let it chill in the fridge for 2 hours so the gluten-free flour can hydrate properly.

Step 3: While the dough is chilling, purée the cranberry sauce in a blender or using an immersion blender until smooth. You want it thick and spoonable, if it looks thin or watery, blend it well and use the thickest part so it stays put in the thumbprints.

Step 4: Scoop about a tablespoon of the chilled cookie dough into your palm and roll it into a smooth dough ball. If you see little cracks around the edges, gently press and roll again to smooth them out now, it makes a big difference. Roll the ball in some sugar or chopped sliced almonds (optional). Then use your thumb or the back of a rounded measuring spoon to press an indentation right in the center. Press deep enough to make a clear well for the filling, but stop before you hit the bottom of the cookie. Place it on a parchment paper lined plate and repeat until all the cookie dough has been used. Place in the fridge for 30 minutes.

Step 5: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 6: While the oven preheats, place the cookie dough 2 inches apart on the baking sheet. Give each well a quick check, if any cracks opened up, smooth them with your fingers and re-press the indent. Fill each indentation generously with the puréed cranberry sauce, but stop just a hair under the rim so it does not overflow as the cookies bake.

Step 7: Bake for 8-10 minutes, until the edges look set. Allow the cookies to cool completely on the baking sheet before moving them onto a wire rack, they are delicate while they are warm.

Recipe Pro-Tips

• Chill the dough. Gluten-free flour requires some time to properly hydrate so it's essential you don't skip this step! Chilling the rolled and indented cookie dough is going to help keep their shape while they bake, too.
• Smooth cracks before you press. If the dough cracks when you roll it, just gently smooth it with your fingers before making the indent. Those little cracks are usually what turn into bigger splits once you add the cranberry filling.
• Use a cool baking sheet. If you are baking in batches, let the baking sheet cool completely before adding the next round of cookies. A warm sheet can make the cookies spread faster and the centers can lose their shape.
• Roll into sugar or almonds for crunch. Although it's an optional step, rolling the dough into some granulated sugar or chopped sliced almonds adds a lovely crunch to the cookies!
• Watch the filling consistency. Cranberry sauce can be a little wetter than jam, so make sure it is puréed until smooth and thick. Fill the wells generously, but do not go past the edge of the indent or it can overflow and bake onto the cookie.
• Mix up the filling. You can use this gluten-free thumbprint cookies recipe and swap out the cranberries for your favorite jam to make gluten free jam cookies!
• Cool completely. These cookies will be soft when they first come out of the oven, so let them cool completely on the baking sheet to avoid them from falling apart.

Storage Directions

• Room temperature: Store these eggless thumbprint cookies in an airtight container at room temperature for up to 3 days. This keeps the cookie texture the most like fresh-baked.
• Refrigerator: You can also refrigerate them in an airtight container for up to 5 days. The cookies will firm up a bit, and the cranberry center will stay thicker and less sticky.
• Freezing: Wrap each cookie individually before placing them in a freezer bag for best results. They can be stored for a couple of months.
• Freezing cookie dough: Roll out the cookie dough into balls, add an indentation, lay them on a baking sheet, and let them freeze. Once they're frozen, put them into a freezer bag to keep them stored in the freezer for about a month.
  • Ready to bake? Place them on a parchment paper-lined baking sheet for about 15-20 minutes before baking them in the oven.

Troubleshooting

• My cookies are gritty. Let the dough rest and chill long enough for the gluten-free flour blend to fully hydrate. If you rush this part, the flour can stay gritty even after baking.
• My cookies are cakey. Check your butter. If your butter or vegan butter has a fat content that's less than 80% (8 grams of fat per 2 teaspoons of butter), then it's likely that the extra water content is making your cookies cakey rather than chewy or crisp.
• My cookies came out flat or spread too much. Make sure the dough is fully chilled (including the second chill after shaping), and always start with a cool baking sheet. If your vegan butter is very soft or watery, that can also cause extra spread.
• My dough ball cracks when I press the thumbprint. Roll it until smooth, then use your fingers to gently smooth any small cracks before you press the indent. If the dough still feels dry, let it sit for a few minutes so the flour can absorb the moisture.
• My cranberry filling seeped out or overflowed. Make sure your cranberry sauce is thick and spoonable, not thin. Purée it until smooth, and fill the well generously but keep it just under the rim so it stays centered as the cookies bake.

FAQs

More Holiday Cookies

• These gluten-free christmas cookies are an excellent addition to your holiday cookie exchange! The sprinkles and the vanilla mint flavor are so festive!
• Gluten-free ginger cookies are chewy, perfectly spiced, and don't require molasses.
• If you're looking for something super cute, look no further than these reindeer cookies! They'll definitely wow whoever you give these to.
• These gluten-free dairy-free chocolate chip cookies are fudgy and chewy with crisp edges, and hands down my favorite chocolate chip cookies! I highly recommend you make them.
• If you love chocolate chip cookies but you want something different, kitchen sink cookies are for you!
• Want something classic? Make these gluten-free sugar cookies! I'm not usually a fan of frosted cookies, but these I love.
• Need a bright twist on the classic jam center? vegan lemon thumbprint cookies are tangy, sweet, and so pretty on a cookie plate.
• If you love a surprise in the middle, marshmallow stuffed gluten free chocolate cookies are rich, gooey, and perfect for the holidays.

Thanks so much for stopping by! I hope you loved this Gluten-Free Thumbprint Cookie Recipe as much as I do. For more mouth-watering dairy-free, gluten-free, and/or vegan dessert inspiration, make sure to follow me on Pinterest, Facebook, and Instagram. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter. I promise not to spam you!