These gluten free raspberry almond thumbprint cookies are filled with sweet almond flavor and a touch of raspberry jam in the center. For a delightful cookie your whole family will love!
Move over oatmeal chocolate chip- these raspberry almond thumbprint cookies may have just become my new favorite!
Soft and sweet. Rich and buttery. The flavors of almond and raspberry pair so beautifully together! And, with red jam, these gluten free cookies are perfect for a holiday cookie swap! But, they are so irresistible, I think you will be finding reasons to make them any time of the year! They would also be perfect for an afternoon tea! And, you can pair with almost any flavor of jam.
For even more sweet flavor, add a vanilla drizzle!
Reasons You'll Love
Super cute! With a charming indentation filled with jam, these gluten free cookies look extra special!
Full of sweet almond flavor mixed with raspberry! The flavors pair together beautifully! You can also add a vanilla drizzle.
Look fancy and complicated, but are simple to make! Simply press a small measuring spoon into mostly baked cookies. Then, fill cooled cookies with jam.
Perfect for the holidays! The red center feels festive; but, these cookies are so delicious, you will want to make them any time of year!
Ingredients in Gluten Free Raspberry Almond Thumbprint Cookies
Butter
Cane and/or Coconut Sugar
Powdered Sugar
Eggs
Vanilla
Almond Extract
Baking Soda
Cream of Tartar
Salt
Gluten Free Flour Blend
Almonds
Raspberry Jam
Steps to Make Raspberry Almond Thumbprint Cookies
First, use a food processor to grind the almonds. These will replace some of the flour in your dough for even more almond flavor. You can also substitute with almond flour.
Next, mix the dough. In a large mixing bowl, beat the butter, sugar, eggs, almond extract, and vanilla. Then, beat in the baking soda, cream of tartar, salt, ground almonds, and gluten free flour blend.
Then, refrigerate the dough. This will allow the dry ingredients to absorb moisture from the wet ingredients. It also allows the butter to re-solidify, which keeps the cookies from spreading in the oven.
Scoop and roll the cookies. Spoon cookie dough onto parchment-lined baking sheets. For uniformity, use a cookie scoop and roll the dough into balls. If desired, flatten the cookies a bit with your fingers. Then, bake at 350 degrees for 7-8 minutes. Remove and carefully press a small measuring spoon into the center of each cookie. Next, return to the oven for 2-3 minutes to finish baking.
Next, fill with jam. Allow to cool completely. In a small bowl, whisk the jam. Then, spoon jam into the well of each cookie.
Add a sweet vanilla drizzle. These cookies are already delicious, but you can also add a vanilla drizzle. Whisk melted butter, milk, vanilla, and powdered sugar together. Then, use a spoon to drizzle over the cookies.
Jam vs. Jelly
Jam is made from fruit, sugar, pectin, and an acid (such as lemon or another fruit juice). It often has seeds or pieces of the fruit in the final product. On the other hand, jelly is made using only the fruit juice. The texture of jelly is completely smooth without any seeds or pulp. Jelly is made by boiling sugar with fruit juice.
Can I use a different flavor of jam?
Of course! Almond and raspberry pair well together, but you could also use orange, peach, blueberry, cherry, or strawberry jam.
Should I fill the cookies with jam before or after baking?
These cookies should be filled with jam after baking. I created the well in the center of the cookie after the cookies were mostly baked. You can create the well before baking with your thumb or a small measuring spoon. Then, the cookies could be filled before baking.
These gluten free raspberry almond thumbprint cookies are filled with sweet almond flavor and a touch of raspberry jam in the center. For a delightful cookie your whole family will love!
In a small food processor, blend the raw almonds until finely ground. You could also use almond flour. Set aside and add to batter with other dry ingredients.
In a large mixing bowl, cream the butter, sugar, and powdered sugar. Then, beat in the eggs, almond extract, and vanilla. Next, beat in the baking soda, baking powder, salt, ground almonds, and gluten free flour blend. Cover and refrigerate dough for at least 1 hour.
Preheat the oven to 350 degrees.
Scoop and roll dough into balls. Place at least 2 inches apart on a lined baking sheet. If desired, lightly flatten the tops of the cookies before baking. Then, bake for 7-8 minutes. Next, carefully press a measuring spoon into the center of each warm cookie. Then, return to the oven for 2-3 minutes to finish baking. Allow cookies to cool.
In a small bowl, whisk the jam. Spoon into each well. If desired, dust with powdered sugar or drizzle with a vanilla glaze.
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