Irresistibly crunchy, melt-in-the-mouth Gluten Free Jam Thumbprint Cookies. Optional dairy free.
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Irresistible Gluten Free Jam Thumbprint Cookies
Who doesn’t love cute Jam Thumbprint Cookies? They are irresistible little mouthfuls of joy. There’s something about these crunchy, sugar-coated baskets of gooey jamminess, that will leave you dipping a hand in the biscuit tin like a mechanical grab truck on a mission.
Perhaps it’s the deliciously tantalising contrast in textures between the sticky filling and its crunchy edible vessel… Or the teasing fun in nibbling around the edges and saving the centre-piece until the end… Maybe it’s the pull of popping the whole thing into the mouth at once and allowing the biscuit to crumble and melt, leaving a fruity, jammy chewiness. All of these are my favourite ways to eat them… What would be yours?
What are Jam Thumbprint Cookies?
Jam Thumbprint Cookies sound very American, but in fact originate in Sweden where they are known as ‘Hellongrotta’, meaning ‘raspberry cave’.
Often baked at Christmas and other seasonal holidays, they are a popular bake for kids, because they are super-easy and lots of fun. The name ‘Thumbprint Cookie’ comes simply from the way they are made… Being rolled into a ball before flattening and pushing a thumb into the centre to make a well for the jam. And let’s be honest… That’s lots of fun.
Jam Thumbprint Cookies are also known as Jam Thumbprint Biscuits (particularly in the UK), or simply Jam Biscuits, Jam Drops or Jam Thumbprints.
A Perfect recipe for Gluten Free Jam Biscuits
Whatever you want to call them, this recipe was a lucky strike… Utterly delicious and with a perfect Jam Thumbprint texture. Did someone say they’re gluten free? You have to be kidding me!
But why were they lucky? Well… Usually, I make a recipe three or four times, tweaking and amending to make it work, before posting it on the blog. But not with these!
Somehow, when I threw my ingredients into the bowl and started to stir, the cookie gods were with me… Willing the bowl of batter to a perfect consistency and the finished bake to a perfect crumb.
Just one attempt and these babies were spot-on delicious. Even the jam stayed put. And despite dolloping a rather generous spoonful into each ‘pond’ prior to baking, it didn’t boil and bubble itself over the edge. The making of these Jam Thumbprint Biscuits was Alchemist success.
What is the best Jam to fill Thumbprint Cookies?
Having got the perfect gluten free biscuit texture for the crunchy followed by melt-in-the-mouth experience expected when eating Jam Thumbprint Cookies, the jam was the next most important consideration.
Traditionally, Jam Drops are filled with raspberry jam. But with so many options, sometimes tradition is worth a wide curve. The ones featured here were made with my easy home-made Rhubarb Strawberry Jam with Cointreau. And boy, were they good. The sweet crunchiness of the biscuit was perfectly offset by the slightly marmalade-bitter fruitiness of the jam.
But you can equally use any good store-bought jar of jam for your Thumbprints. Just try to find one with a good ratio of fruit to sugar, as this gives the most intensely fruity flavour and may be less likely to bubble over or burn too.
For more home-made jam options, my Low-Sugar Strawberry Jam would work really well, as would my Strawberry Rhubarb & Pomegranate Jam and my gorgeously Autumnal Mixed Berry & Apple Jam.
Alternative fillings for Thumbprint Biscuits
But why stop at jam? Thumbprint Cookies are equally delicious with other fillings too… Like Nutella cookies or curd-filled cookies. You could even try my Nutella Thumbprint Cookies which have a unique hazelnut-chocolate biscuit ‘cave’. Or try using your own healthier, nuttier Homemade Chocolate Hazelnut Spread.
And curd? Why not add a puddle of Citrus Curd… Or even Apple & Blackberry Curd or Rhubarb Curd? Oh, so yummy!
Do I need any special ingredients to make Gluten Free Jam Thumbprint Cookies?
Other than decisions about jam, these Gluten Free Thumbprint Cookies are relatively straight forward. As always however, the flour blend WILL make a difference to the final texture.
The recipe was developed using Gluten Free Alchemist Rice Free Blend B with a little extra corn starch (available in UK supermarkets as Cornflour). The fact that a rice-free blend was used will absolutely have made a difference to the smoothness and meltiness of the texture.
Although they should be good to make with a basic supermarket gluten free flour brand (preferably one with a better balance of flours such as Doves Freee Plain White), be aware that the texture may be grittier and drier because of the rice flour content. And you may need to add a tiny drop of milk if the dough feels excessively dry.
Ready to make Gluten Free Jam Biscuits?
I do hope you love these Gluten Free Jam Thumbprint Cookies. Please let me know if you make them. It’s the joy of seeing my recipes being made by my lovely readers and followers that keeps me creating! Leave a comment, rate the recipe or tag me on Social Media #glutenfreealchemist so I can find you. Find me on: Facebook, Instagram, Pinterest and Twitter.
And of course… Thank you so much for visiting Gluten Free Alchemist.
More Great Cookie Recipes at Gluten Free Alchemist
Jam Thumbprint Cookies
Key equipment
- Oven
- airtight container to mix dry ingredients (optional)
- shallow bowl
Ingredients
- 150 g unsalted butter (or good DF alternative) softened
- 60 g icing sugar confectioners sugar
- 220 g plain gluten free flour blend I use GFA rice free Blend B (see NOTES)
- 20 g corn starch known in the UK as Cornflour
- ½ tsp xanthan gum
- pinch fine sea salt
- 1 large egg room temperature – beaten (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
- 1 tsp vanilla extract
- 3 tbsp demerara sugar approx amount (to roll)
- 80 g jam of choice approx weight – good quality. thick and fruity
Instructions
- Base-line two baking trays with baking paper.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- In a large bowl, cream together the butter and icing sugar until pale and fluffy.
- Mix together the flours, xanthan gum and salt in an airtight container and shake vigorously to blend.
- Add the dry ingredients, beaten egg and vanilla extract to the creamed butter-sugar mixture, and beat together with a silicone/wooden spoon until smooth and evenly blended.
- Pour some demerara sugar into a separate bowl, ready for dipping the dough-balls.
- Take spoonfuls of the dough and roll into balls with your hands, before rolling each in the demerara sugar.
- Place the dough-balls on the baking paper and using the flat of your thumb, make a deep dent in the centre of each.
- Fill each of the thumb-prints with jam (but be careful not to over-fill).
- Bake for 12 to 15 minutes until the tops are golden and beginning to firm up.
- Turn off the oven and leave the biscuits in the oven to cool as the oven cools.
- Once the oven has cooled, remove the cookies and store in an air-tight container.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Jam Cookies shared with
- Cook Blog Share Week 20 2021 with Melissa Traub
- Fiesta Friday #380 with Angie and Spades, Spoons and Spatulas
- Blogger’s Pit Stop #269
- What’s For Dinner #313 with The Lazy Gastronome
- Unlimited Link Party #26 with Grammy’s Grid
- Full Plate Thursday #535 with Miz Helen’s Country Cottage
One of my favorite cookies, thank you for contributing them to the party at Fiesta Friday.
You’re welcome Liz. Have a great week x
Oh gosh these look good. I once tried to make Thumbprint cookies and it just went horribly wrong. So am feeling inspired. Will pin these for another attempt. Love the idea of Nutella too especially the puddle bit!
Thanks…. They were rather moreish. Definitely should master thumbprints! x
Thumbprint cookies take me straight back to my childhood – they're a fab bake and I bet they're amazing with your homemade jam. Thankyou for sharing with #Bakingcrumbs,
Angela x
Thank you Angela… You are most welcome x
Love a thumbprint cookie, they are so easy to make and great for the kids… Mind you think I might eat these all to myself!
Me too….. I recommend making them when the kids are at school, opening the windows to get rid of sweet cooking smells and then hiding them! x
These look and sound delicious. Thanks for sharing them at Fiesta Friday.
Thank you…. you're welcome x
I love a thumbprint cookie and I bet they taste even better with your homemade jam.
Thanks Cat… for sure! x
These sound absolutely delicious, especially with your homemade jam. Thanks so much for sharing with #CookOnceEatTwice!
Thanks Corina. The home-made jam was slightly tart from the rhubarb so was lovely against the biscuit. x
Wow – I imagine that these would be excellent. And I suspect you must be getting better at throwing GF ingredients together and having them work with all your experience under your belt.
Thanks Johanna. GF cooking is still pretty hit and miss, but the things you think will be a disaster often work and vice versa x
These must be SO good with your fabulous rhubarb and strawberry jam! Thank you for bringing these to #CookBlogShare
Thanks Monika… you're so welcome x