The raspberry thumbprint cookies had a crunchy yet soft texture with a pop of sweetness from the jam.
When it comes to holiday cookies, one of my favorites to bake is thumbprint cookies. I couldn't be more excited to find a recipe for thumbprint cookie recipe from Aran Goyoaga's Cannelle et Vanille Bakes Simple baking book. I used raspberry jam to pair with her hazelnut thumbprint cookies. The boys and I set up an assembly line and churned out cookies like nobody's business while rocking out to Christmas music.
Ingredient Notes
- Hazelnuts: the original recipe calls for toasted hazelnut flour by toasting hazelnuts and grinding them yourself. I used Bob's Red Mill (not sponsored) hazelnut flour for convenience.
- Buckwheat flour: buckwheat flour is gluten free and I used Anthony's Good (not sponsored) buckwheat flour which gives baked goods a lighter color after baking.
- Jam: I used raspberry jam for the filling but feel free to use your favorite. Mixed berry, strawberry, cherry, or stone fruit jam would work well.
Tips for Making Thumbprint Cookies
- Take the butter out of the fridge 15 minutes before baking allows them to soften and makes it easier to cream with the sugar.
- Scoop out the dough with a measuring spoon or cookie scoop into 1 inch balls.
- To flatten the dough, use the bottom of a measuring cup or drinking cup.
- Use your thumb and press down the middle of the cookie to create an indentation for the jam.
- Brush the cookie dough with egg white before dipping them in sanding sugar helps the sugar stick.
- You can fill the cookies with jam before baking or after baking.
- Cover and refrigerate your dough for 15 minutes to help prevent spreading during baking.
These gluten free raspberry hazelnut thumbprint cookies were both fun to make and delicious to eat. The boys had a great time scooping out the cookies, rolling them in sugar, using their thumb to make the center filling it with jam. The thumbprint cookies had a crunchy yet soft texture with a pop of sweetness from the jam. They were gone in a flash and I already have request from family and friends to make more. Stay tuned for another thumbprint cookie recipe coming your way!
For more cookie inspiration, check these recipes: salted chocolate chip cookies, coconut macaroons.
Gluten Free Raspberry Hazelnut Thumbprint Cookies
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup buckwheat flor
- ¾ cup hazelnut flour
- 2 tablespoons tapioca starch
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup sanding sugar or turbinado sugar for rolling
- 1 egg white, lightly beaten
- ½ cup raspberry jam
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and vanilla extract on medium speed until creamy, about 2 minutes.
- Add egg yolk and continue mixing until combined.
- In a separate bowl, whisk together hazelnut flour, buckwheat flour, tapioca starch, cinnamon, and salt.
- Add dry ingredients and beat on medium speed until the dough comes together and is smooth, about 1 minutes.
- Scoop 1” dough balls onto prepared baking sheets with a small cookie scoop.
- With the bottom of a measuring cup, press down lightly on the dough to flatten it.
- Use your thumb to press down the center of the cookies, creating an indentation.
- Repeat until you're done with all the dough.
- Fill a plate with sanding sugar.
- Brush the dough with egg white and dip it into the sugar plate to coat the top.
- Repeat until you're down with all the cookies.
- Fill each indentation with half a teaspoon of jam.
- Chill the cookies in the refrigerator for 15 minutes before baking.
- Preheat the oven to 350 degrees F.
- Space the cookies 2 inches apart on two prepared baking sheets.
- Bake the cookies until shiny and light golden brown, about 12 minutes.
- Let them cool completely on the baking sheet.
- Top off the indentations with extra jam if desired.
Notes
- These cookies call for hazelnut flour but hazelnut can be replaced with almond flour or any other finely ground nut flour. T
- Take the butter out of the fridge 15 minutes before baking allows them to soften and makes it easier to cream with the sugar.
- Brush the cookie dough with egg white before dipping them in sanding sugar helps the sugar stick.
- You can fill the cookies with jam before baking or after baking.
- Cover and refrigerate your dough for 15 minutes to help prevent spreading during baking.
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