Gluten Free Raspberry Thumbprint Cookies
Ingredients
The cookie dough
-
¾
cup
granulated sugar
-
½
cup
unsalted butter, softened
-
1
large
egg
-
2
tablespoons
milk
-
1
teaspoon
pure vanilla extract
-
2 ¼
cups
flour, all-purpose or gluten-free blend
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
The filling
-
⅓ – ½
cup
raspberry preserves or jam
Instructions
- 1. Cream together the sugar and butter until light and fluffy.
- 2. Add the egg, milk, and vanilla, mixing until combined.
- 3. Stir in the flour, baking powder, and baking soda until a creamy dough forms.
- 4. Chill the dough in the refrigerator for 1-2 hours.
- 5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 6. Roll the chilled dough into balls and press your thumb into the center to create a well.
- 7. Fill each well with raspberry preserves, about one teaspoon per cookie.
- 8. Bake for 10-12 minutes until lightly golden brown on the edges.
- 9. Allow to cool before removing from the baking sheet.
Nutrition Facts (estimated)
Servings
2 dozen
Calories
110
Total fat
4g
Total carbohydrates
17g
Total protein
2g
Sodium
36mg
Cholesterol
16mg
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