This gluten-free raspberry thumbprint cookie recipe post contains affiliate links.
There is nothing I love more than a soft, buttery cookie – and that’s why I’m excited to share this new recipe with you today.
These soft-baked and gluten-free raspberry thumbprint cookies are the bomb! They are like buttery little pieces of heaven that float in your mouth. They are infused with a subtle burst of lemon too, making them even more flavorful than meets the eye.
Let’s talk a bit about how you can make these delicious cookies yourself.
How to Make Raspberry Thumbprint Cookies
In a small bowl, you’ll want to combine the sugar and lemon zest. Really rub the lemon zest into the sugar until fragrant. You’re going to love this part as it will smell so good in your kitchen!
Then you’ll combine the sugar with butter, lemon juice and lemon extract before combining it with all the dry ingredients (flour, baking soda and salt). Mix all the ingredients together until it’s well combined and smooth.
Please note that I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour – my favorite wheat flour substitute. This GF flour blend already contains xanthan gum, so I omitted the xanthan gum from my recipe.
Next, take a chuck of the dough and roll it between your hands into a small ball. Don’t worry, the dough won’t stick to your hands because it’s very buttery.
Place each dough ball on a parchment lined baking sheet until you have about 36 balls of dough ready to go.
Next, you’ll want to put a small imprint into the center of each cookie. You can use your thumb to do it, however, if you don’t want to use your thumb you can use the back of a ½ teaspoon. It creates the perfect circle every time and gives you a more uniform look!
Now the fun part – you’ll want to fill the center of each cookie with the raspberry jam. While I used raspberry jam as the filling for my cookies, you could use any type of jam that tickles your fancy – blueberry, strawberry, fig or even orange marmalade make great options.
Once you’ve filled all the cookies with the jam, place the cookies in a preheated oven and bake for 10 minutes.
Whatever you do, don’t over bake these cookies!
They may not seem like they’re done after 10 minutes, but I promise you they are. If you over bake the cookies, the bottoms will become too brown and you won’t have that melt in your mouth butter cookie experience that I know you’re craving!
The cookies will crack a bit when you bake them… the cracks give ’em that extra special homemade charm. (And if one cracks and looks funny, you’ll just eat it before anyone can see it.)
A few notes:
These cookies keep well at room temperature for 3-4 days. (As if they would last that long!)
If you’d like to make the dough ahead of time, you can keep the dough in the refrigerator for 1-2 days before baking.
This recipe is vegan if you use vegan approved sugar and a vegan butter substitute. This recipes contains no eggs either. As written, this recipe is gluten-free, dairy-free and egg-free, but always double check all ingredients as formulas can change.
Raspberry Thumbprint Cookies
- 1 cup sugar
- 1 tbsp lemon zest from 1 lemon
- 1 cup dairy free butter melted and cooled
- 2 tsp pure lemon extract
- 4 tbsp lemon juice from 1 lemon
- 2 ½ cups gluten-free flour blend
- 2 tsp xanthan gum if your blend doesn’t already contain it
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup raspberry jam
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, combine granulated sugar and lemon zest. Rub the zest into the granulated sugar until they are thoroughly combined and the lemon fragrance is released.
- Place the lemon sugar in a large bowl. Stir in dairy free butter and mix until combined and mixture is light in color, then stir in lemon extract and lemon juice.
- Whisk together gluten-free flour blend, xanthan gum (if using), baking powder and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing in between, until no streaks of flour remain.
- Take a heaping tablespoon of dough and roll in a ball. With your thumb, lightly press down on the dough until an indentation in the middle of the dough forms. Fill with ½ teaspoon of raspberry jam. Repeat with remaining dough and jam.
- Bake at 350F for 10 minutes. Remove the cookies from the oven and let cool completely before removing from the pan. Cookies will be fragile when warm.
- These cookies keep well at room temperature for 3-4 days.
- If you don’t want to use your thumb to create the indentation, you can use the back of a ½ teaspoon. It creates the perfect circle every time!
- Don’t over bake these cookies. They may not seem like they’re done at 10 minutes, but I promise you they are. If you over bake, the bottoms will get too brown and you won’t have that melt in your mouth butter cookie experience.
- Use any type of jam that you like - blueberry, strawberry, or even an orange marmalade are great options.
- This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and Earth Balance dairy-free buttery spread.
- You can keep the dough refrigerator for 1-2 days ahead of baking if you’d like to make the dough ahead.
- Since this recipe contains no eggs, it can be made vegan by using a vegan approved sugar.
- This recipe is gluten-free, dairy-free and egg-free as written, but always double check all ingredients as formulas can change.