Gluten-Free Boysenberry Thumbprint Cookies #Messipes
Cook time: 
Total time: 
Serves: approx 21 cookies
  • 2 sticks unsalted butter - softened to room temperature
  • ⅔ cup white sugar
  • 2 tsp vanilla extract
  • 2 cups gluten-free all-purpose flour
  • pinch salt
  • ½ cup preserves
  • powdered sugar
  1. Preheat the oven to 325F.
  2. Line a cookie tray with parchment paper.
  3. Beat sugar and butter on high until creamy. Add the vanilla and salt and mix until combined.
  4. Turn mixer down to low and add flour. Mix until just combined.
  5. Form dough into a ball, cover in clear wrap, and then refrigerate for 1 hour.
  6. Break off small pieces of dough and roll into balls about1.5" wide. Please each on the cookie tray about 2" apart and press a hole into the center.
  7. Fill each hole with preserves.
  8. Bake in the oven for approximately 20 minutes or until the edges start browning a little.
  9. Transfer to a wire rack to cool. Once cool sift powdered sugar over cookies.
Recipe by 5 Minutes for Mom at