Gluten-Free Thumbprint Cookies

These buttery cookies have wonderfully tender, sandy texture thanks to the addition of almond flour. Studded with nuts and topped with jam (or chocolate, or caramel, or icing) they look striking and taste delicious.

We know you’ll love this gluten-free version of our Thumbprint Cookies recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields buttery filled cookies that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!

1 hr
12 to 14 mins
2 hrs 42 mins
5 dozen cookies
Gluten-Free Thumbprint Cookies - select to zoom
Gluten-Free Thumbprint Cookies - select to zoom
Gluten-Free Thumbprint Cookies - select to zoom


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  1. Line two baking sheets with parchment paper, or use a non-stick baking sheet; greasing the pans isn't sufficient to prevent sticking.

  2. In a large bowl, beat the butter and sugars until very light.

  3. Beat in the egg yolks, vanilla, and salt.

  4. Add the nut flour and the lesser amount of gluten-free flour, stirring until well blended. If the dough seems too sticky, add just enough additional gluten-free flour to make it workable.

  5. Cover and chill the dough for an hour.

  6. Preheat the oven to 350°F.

  7. While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.

  8. In a small bowl, whip the egg whites until they're foamy.

  9. Break off pieces of dough and roll them between your palms to form 1" balls.

  10. Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2" apart on the prepared baking sheets.

  11. Bake the cookies for 8 minutes, then remove them from the oven.

  12. Make a deep thumbprint in the center of each cookie.

  13. Return to the oven, and bake until they're a light golden brown, about 4 to 6 minutes.

  14. Remove the cookies from the oven and transfer them to a rack to cool.

  15. Fill the thumbprints with the filling of your choice, using about 1/2 teaspoon for each.  

  16. Store leftover cookies, securely wrapped, at room temperature for a couple of days; freeze for longer storage.

Tips from our Bakers