Thumbprint Cookies
Gluten-free thumbprint cookies are a great way to welcome spring! Enjoy these with a hot or cold beverage for your next afternoon pick-me-up!
Ingredients
- ½ cup butter, softened (8 T)
- 2 tablespoons coconut sugar
- ¼ cup maple syrup (75ml)
- 1 teaspoon vanilla extract
- 2 eggs
- 1½ cups King Arthur Gluten Free Measure for Measure Flour (222g)
- ½ teaspoon salt
- jam of choice (I used Crofter's Apricot Just Fruit Spread)
Instructions
- Place the softened butter in a large mixing bowl. Then add in the coconut sugar and maple syrup and stir together. Add in the eggs and vanilla extract and continue to cream the ingredients.
- Pour in the gluten-free flour and salt and stir together until the dough is nice and smooth. The texture will be a bit sticky. Cover the bowl with plastic wrap and chill it in the refrigerator for 2 hours.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
- Next, remove the dough from the refrigerator and use a small spoon to scoop a spoonful of cookie dough. Use your hands to roll the dough into rounds and drop them a couple inches apart on the sheet. Then use your thumb to press down in the center or each round, creating a hole.
- Now, fill the center of each cookie with jam. Be careful not to overfill. Place the cookies on the middle oven rack and bake for 12 minutes.
- Lastly, allow the cookies to cool for about 5 minutes before using a spatula to transfer them to a cooling rack.