Thumbprint Cookies
A classic for a reason - thumbprint cookies are simple, familiar, and easy to make your own. Fill them with your favorite jam for a little variation each time you bake them. They’re the kind of treat that always feels at home on your table.
Serves: 14 | Time: 40 minutes
Ingredients
1 egg [1]
1 Tbsp sugar
2 Tbsp pure maple syrup
2 Tbsp milk
1 tsp pure vanilla extract [2]
1 1/4 cup wheat-free flour blend, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
Pinch of salt (about 1/8 tsp)
4 Tbsp unsalted butter, softened
7 tsp jam, any flavor
Instructions
Preheat oven to 350°.
If making egg-free, make flax egg. [1] Set aside.
Make the cookie batter.
In a small bowl, mix together wet ingredients – egg, sugar, maple syrup, milk, and vanilla. Set aside.
In a large bowl or stand mixer with paddle attachment, mix together dry ingredients – flour, and salt.
Add butter. Cream with a fork or paddle attachment.
Add small bowl wet ingredients. Mix well.
Prepare the cookies for baking.
Line a baking sheet with parchment paper or silicone baking mat.
Scoop and ball batter onto prepared baking sheet in 14 portions, about 1 Tbsp each.
Use the back of a 1 tsp measuring spoon to gently press a divot into each cookie.
Add 1/2 tsp of jam into each cookie.
Bake for 15 minutes.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy!
Allergen Alterations
Milk-free: (1 – for milk) use unsweetened alternative milk; (2 – for butter) use vegan butter, such as Violife Plant Butter Unsalted
Egg-free: Make flax egg by combining 1 Tbsp ground flaxseed and 3 Tbsp warm water or use an egg substitute, such as JUST Eggor Bob’s Red Mill Gluten Free Egg Replacer
Notes
[1] See ‘Allergen Alterations’ section for how to make flax egg, if needed.
[2] Use pure vanilla extract or ensure vanilla extract is made with non-grain (such as sugar) alcohol, if making wheat/gluten free.
