Gluten-Free Raspberry Thumbprint Cookies made with a handful of basic ingredients! Easy to prepare and so fun during the holiday season! This gluten-free version of classic thumbprint cookies tastes just like the traditional recipe!
You’re looking at one of my personal favorite Christmas cookie recipes! While I’m obsessed with a classic chocolate chip cookie, there’s just something about a raspberry thumbprint that takes the taste buds on a wild ride.
They involve a buttery cookie base that is filled with a sweet, tangy, chewy center for the ultimate contrast of flavors.
I make them gluten-free using a GF flour blend, but you can just as easily use regular all-purpose flour. Both have a nearly identical texture and flavor!
The dough is so easy to prepare, can be made in advance, and the cookies themselves are fun to make. Ideal for a cookie baking party!
The way I see it, raspberry thumbprints are a MUST for every Christmas party, cookie exchange, and holiday gathering! They provide that much-needed burst of fruit-powered vibrance to add life to the dessert table.
If you’re looking for a grain-free option made with almond flour, make my Cardamom Almond Flour Thumbprint Cookies! These are sweetened with pure maple syrup.
Let’s discuss the simple ingredients for these classic holiday cookies!
Ingredients for Gluten-Free Raspberry Thumbprint Cookies:
All-Purpose Flour or Gluten-Free All-Purpose Flour: This simple recipe can be made with regular flour or a gluten-free flour blend.
I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and I haven’t tested the recipe using any other GF blend yet. If you try a different blend, please do drop a comment below letting me know how it turned out.
Unsalted Butter: Required for that amazing shortbread flavor, we need butter to bring the flour and sugar together and to add rich flavor to the cookies.
Powdered Sugar: The sweetener here! Any granulated sugar, including white sugar, brown sugar, or sugar-free sweetener works here.
Raspberry Preserves: I use classic raspberry jam, but you can also use seedless raspberry jam. Or, pick your favorite flavor.
Vanilla Extract and Almond Extract: A splash of vanilla extract and almond extract brings warm flavor to the cookie dough. You can skip either or both if you don’t have them on hand.
Sea Salt: An epic flavor enhancer, sea salt is a must for leveling up the experience!
Recipe Customizations:
- Looking for a low carb version? Make my Keto Raspberry Thumbprint Cookies.
- Add some lemon zest or orange zest to the cookie dough for a vibrant citrus addition.
- Use any type of jam or preserves you like, such as apricot jam, marmalade, strawberry jam, etc.
- Wanting to take it a step farther? Make my Raspberry Filled Snowball Cookies, which are identical to this recipe but they come in the form of cookie dough balls instead of thumbprints.
Now that we’ve covered the basics, let’s bake a batch of raspberry thumbprints!
How to Make Gluten-Free Raspberry Thumbprint Cookies:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, confectioners’ sugar, vanilla extract, and almond extract. Beat on medium-high speed until well combined and creamy.
Scrape the sides of the stand mixer with a rubber spatula and add in the flour and sea salt. Mix well until a thick dough forms. Initially, the dough will appear crumbly.
Continue mixing in the mixer on medium speed or medium-high speed until the dough comes together in a cohesive whole.
Use a ½ tablespoon measuring spoon or a very small cookie scoop to measure out a half of a tablespoon of dough. Roll the dough into a ball then press your thumb into the center to create a divot.
Continue shaping the dough into a bowl shape, then transfer to a baking sheet lined with parchment paper. Repeat for the remaining dough.
Transfer ½ teaspoon of raspberry jam to the center of each cookie dough bowl. Refrigerate the whole baking sheet (or refrigerate on large plates) for at least one hour.
When you’re ready to bake, preheat the oven to 375 degrees Fahrenheit.
Bake cookies on the center rack of the preheated oven for 10-11 minutes, until the edges are just barely showing a golden brown hue.
Remove the cookies from the oven and allow them to cool completely on the cookie sheet before moving the cooled cookies.
Optional Glaze:
Stir together 1 cup of powdered sugar with 2 tablespoons of water, lemon juice, or milk in a small bowl until creamy and all the lumps of sugar have dissolved. Drizzle the cookies with the glaze and allow the glaze to harden before moving the cookies.
The glaze is fully optional, but recommended for those who have an unstoppable sweet tooth.
Storage Tips:
- Room Temperature: Store cookies on the counter in an airtight container or a zip lock bag for up to 4 days.
- Refrigerator: Refrigerate cookies for up to 1 week.
- Freezer: For longer term storage, freeze in a freezer bag for up to 2 months.
And that’s it! The next time you’re looking for a classic Christmas cookie recipe that is guaranteed to impress your friends and family, whip up these raspberry thumbprint cookies! Or, mix it up with your favorite jam!
More Christmas Cookies:
- Almond Flour Ginger Molasses Cookies
- Raspberry Filled Snowball Cookies
- Gluten-Free Sugar Cookies
- Snickerdoodle Cookies
- Paleo Mexican Wedding Cookies
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies
Keep this easy recipe as a family holiday staple!
Raspberry Thumbprint Cookies
Ingredients
- 1 stick (1/2 cup, 8 Tbsp) unsalted butter
- 1/3 cup powdered sugar
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 1 cup + 2 Tbsp gluten-free all-purpose flour or regular all-purpose flour
- ¼ tsp sea salt
- ⅓ cup raspberry jam*
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, confectioners' sugar, vanilla extract, and almond extract. Beat on medium-high speed until well combined and creamy.
- Scrape the sides of the stand mixer with a rubber spatula and add in the flour and sea salt. Mix well until a thick dough forms. Initially, the dough will appear crumbly. Continue mixing in the mixer on medium speed or medium-high speed until the dough comes together in a cohesive whole.
- Use a ½ tablespoon measuring spoon or a very small cookie scoop to measure out a half of a tablespoon of dough. Roll the dough into a ball then press your thumb into the center to create a divot. Continue shaping the dough into a bowl shape, then transfer to a baking sheet lined with parchment paper. Repeat for the remaining dough.
- Transfer ½ teaspoon of raspberry jam to the center of each cookie dough bowl. Refrigerate the whole baking sheet (or refrigerate on large plates) for at least one hour.
- When you’re ready to bake, preheat the oven to 375 degrees Fahrenheit.
- Bake cookies on the center rack of the preheated oven for 10-11 minutes, until the edges are just barely showing a golden brown hue.
- Remove the cookies from the oven and allow them to cool completely on the cookie sheet before moving the cooled cookies.
Optional Glaze:
- Stir together 1 cup of powdered sugar with 2 tablespoons of water, lemon juice, or milk in a small bowl until creamy and all the lumps of sugar have dissolved. Drizzle the cookies with the glaze and allow the glaze to harden before moving the cookies.
- The glaze is fully optional, but recommended for those who have an unstoppable sweet tooth.
Notes
Nutrition
Frequently Asked Questions:
Because the dough is so thick, it is difficult to prepare it without a stand mixer. For this reason, I recommend skipping the recipe if you don’t own a stand mixer, or prepare my grain-free version (linked above).
Yes! The butter can be replaced with vegan butter spread in a 1:1 replacement, or you can replace it with 7 tablespoons of melted coconut oil.
Yes! In fact, the cookie dough is nearly identical to a classic shortbread cookie recipe. The only difference is the addition of raspberry jam in the center of the cookie to spruce it up!
Yes! Simply form the dough into a large ball or a disc and wrap it tightly with plastic wrap. Refrigerate for up to 1 week, or freeze for up to 2 months.
