Gluten-Free Thumbprint Cookies

Ingrédients

• 1 cup (226g) butter (at room temperature)
• 1/3 cup (70g) granulated sugar ((plus more for rolling))
• 1/3 cup (70g) brown sugar (packed)
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups (300g) gluten-free measure-fore-measure flour
• 2 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 1/2 cup (165g) jam or preserves of choice (I prefer raspberry preserves)

Préparation

1. 1

   In the bowl of a stand mixer (or use a large bowl with an electric hand mixer), add the butter. Beat for 2 minutes until light and fluffy.

2. 2

   Add the granulated sugar and light brown sugar. Mix on medium-high speed until light and fluffy, another 1-2 minutes.

3. 3

   Add the egg yolk and vanilla and mix to combine.

4. 4

   Add the gluten-free flour, cornstarch and salt. Mix on low speed, then after 30 seconds increase the speed to medium. Mix for 2-3 minutes until a thick dough forms.

5. 5

   Line a flat plate or small baking sheet with parchment paper. (One that will fit in your freezer!) Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls, roll each one in granulated sugar (optional), then place on the parchment-lined plate.

6. 6

   Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Smooth any seams or cracks on the edges of the cookie.

7. 7

   Freeze the cookie dough balls for 20 minutes.

8. 8

   Spoon a scant 1/2 teaspoon of preserves/jam into the indentation in each one. (You can make this easier by scooping the preserves into a small ziplock bag and clipping the edge of the bag, then piping a little bit into each cookie. Do not overfill.)

9. 9

   Freeze for another 15-20 minutes. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

10. 10

    Place the cookies at least 2" apart on a parchment paper-lined cookie sheet and bake for 12 minutes, until starting to turn golden brown.

11. 11

    Let the cookies cool on the baking sheet for 10 minutes. Then transfer to a wire cooling rack. Repeat baking the remaining dough. Enjoy!