Gluten-Free Thumbprint Cookies

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 0.5 cup unsalted butter, softened 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 1 large egg 1 large egg
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 cup jam or preserves (your favorite flavor) 1 cup jam or preserves (your favorite flavor)

Instructions

1. 1

   In a medium bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), and certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined for an even texture.

2. 2

   In a separate large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes. This aeration is key to a tender cookie.

3. 3

   Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until well incorporated and the color is uniform. Scrape down the sides of the bowl as needed to ensure everything is blended.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix, as this can toughen gluten-free baked goods. The dough will be slightly sticky.

5. 5

   Roll the dough into 1-inch balls and place them about 2 inches apart on a baking sheet lined with parchment paper. Use your thumb or the back of a small spoon to create an indentation in the center of each cookie ball, about 1/2 inch deep.

6. 6

   Gently spoon about 1 teaspoon of your chosen jam or preserves into each indentation, filling it about halfway. Ensure the jam is spreadable and not too runny.

7. 7

   Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the edges are lightly golden brown and the cookies are set. The jam should be bubbly but not burnt.

8. 8

   Allow the cookies to cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This resting period helps them firm up and prevents breakage.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.