These thumbprint cookies are ridiculously easy to make. Seriously…they might be the simplest cookies ever, and they’re also really delicious. I adapted them from the Jammin’ Sugar Cookie Thumbprints recipe in my dear friend Abby Dodge’s cookbook—Desserts 4 Today
—so that they’re gluten-free (in fact they’re free of all grains). This means they’re perfect for nibbling on this week if you keep kosher for Passover; they’ll be lovely on your Easter table, too, if you’re looking for an alternative to wheat-filled cookies.
Thumbprint cookies are great because you can fill them with SO many things. Take this opportunity to show off (and maybe use up, if necessary) your favorite jams, marmalades, fruit curds, and nut butters.
I filled the cookies you see here with homemade chocolate raspberry jam, tangerine vanilla marmalade (so lovely: the recipe is found in here
), Meyer lemon curd, and peach rose petal jam (I promise to share this recipe this summer…it’s amazing). I also made a few with almond butter.
Have fun with these cookies, and have a very happy Passover or Easter if you’re observing one of these holidays this week :)
[cft format=0]
A little Thumbprint Cookie link love:
Hazelnut Chocolate Thumbprint Cookies from Smitten Kitchen
Thumbprint Cookies from Deliciously Organic
Scandinavian Thumbprint Cookies from The Spunky Coconut
Recipe for Grain-Free Thumbprint Cookies
Ingredients
- 1/4 cup sugar preferably unrefined (I used Wholesome Sweeteners fair-trade, organic sugar)
- 4 tablespoons unsalted butter at room temperature (I used Organic Valley cultured butter)
- 1/2 cup blanched almond flour
- 1/4 cup organic coconut flour
- Your favorite jam s of other fillings or your choice
Instructions
- 1. Heat the oven to 325 degrees F. Line a cookie sheet with (unbleached) parchment paper or a silicone baking liner.
- 2. In an electric mixer on low speed, beat the sugar with the butter until smooth (about 1 minute). Add the flours. Beat on medium-low speed until the dough comes together. If it doesn't come together in the mixer after a minute or two, turn the mixer off and use your hands to form a cohesive dough.
- 3. Pinch off small pieces of dough (about the size of a teaspoon) and use your hands to roll them into small balls (you should have 10 balls of approximately the same size when you are done rolling them). Arrange cookies on the prepared cookie sheet 1 1/2 to 2 inches apart. Using your thumb, press down into the middle of each ball to make a well. (You want the indentation to be deep enough to hold the filling, but you don't want to press all the way through the dough.) If the edges of the cookies crack as you press the centers down, gently pinch/press them back together.
- 4. Bake until the tops of the cookies look dry, and they're beginning to brown, 16-18 minutes. Let the cookies sit for 5 minutes and then transfer them to a wire rack to cool completely (while they are cooling and still a bit soft, you can press the indentations down a bit more, if necessary). Serve immediately, or cover and store at room temperature for up to 2 days. Just before serving, fill each cookie's indentation with the filling(s) of your choice.
