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5
from 1 vote
Gluten-Free Boysenberry Thumbprint Cookies
Delicious gluten free cookies and that quick and easy to make. Boysenberry jam is perfect for filling thumbprint cookies, but you can make this recipe with any flavor jam, as long as it’s thick.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Chilling Time
1
hour
hr
Total Time
20
minutes
mins
Course:
Cookies
Cuisine:
American
Keyword:
baking, treats
Servings:
21
cookies
Calories:
163
kcal
Author:
Tonya Staab
Equipment
Hand Mixer
Cookie Sheet
Ingredients
2
sticks unsalted butter - softened to room temperature
2/3
cup
white sugar
2
tsp
vanilla extract
2
cups
gluten-free all-purpose flour
pinch
salt
1/2
cup
preserves
powdered sugar
Instructions
Preheat the oven to 325F.
Line a cookie tray with parchment paper.
Beat sugar and butter on high until creamy. Add the vanilla and salt and mix until combined.
Turn mixer down to low and add flour. Mix until just combined.
Form dough into a ball, cover in clear wrap, and then refrigerate for 1 hour.
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.
Fill each hole with preserves.
Bake in the oven for approximately 20 minutes or until the edges start browning a little.
Transfer to a wire rack to cool. Once cool sift powdered sugar over cookies.
Nutrition
Calories:
163
kcal
|
Carbohydrates:
20
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
23
mg
|
Sodium:
80
mg
|
Potassium:
9
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
269
IU
|
Vitamin C:
1
mg
|
Calcium:
12
mg
|
Iron:
1
mg