Thumbprint cookies are one of my favorites. Growing up we always ate buttery cookies rolled in walnuts, with strawberry jam filling the thumbprint.

If you’re not familiar thumbprint cookies are quite literally what they sound like. Soft butter cookies, that are baked briefly then you stick your (hopefully clean!) thumb right in the middle to make a small indention. After filling the indention with sweet fig jam, you put the cookies back in the oven until they are fully cooked and the jam has set.

The cookie itself is buttery and chocolatey, almost brownie-like, but not particularly sweet so that the fig jam is a great compliment, rather than cloyingly sweet. These cookies make for a great holiday treat and would be lovely wrapped up in a box for a special homemade gift. They come together with only a few simple ingredients to compliment the foggy flavor.

I chose to make these gluten-free so they can suit anyone who needs some holiday treats san gluten. You can certainly sub wheat flour for the gluten-free flour blend if that’s your preference, just see the note below. Any fig jam you enjoy will do, it makes these cookies seem a bit fancy.

Add these cookies to your holiday to-do list.

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Gluten-Free Chocolate Fig Thumbprint Cookies
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
Gluten-free buttery chocolate thumbprint cookies filled with sweet fig jam.
Ingredients
  • 1 c butter, softened
  • ½ c sugar
  • 2 eggs, at room temperature
  • 1 t vanilla extract
  • 2 c gluten-free flour*
  • ½ c cocoa powder
  • ½ t baking powder
  • 6 oz. or larger jar of fig jam
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Cream the butter and sugar together with an electric mixer. Slowly add the eggs, one at at time, continuing to mix until smooth and well incorporated. Add the vanilla extract.
  3. Add the baking powder and cocoa powder, mixing well. Add the gluten-free flour one half cup at a time, until well incorporated.
  4. Form the dough into small balls, about one heaping tablespoon of dough each (I used a small cookie scoop), make sure to roll the balls to smooth them out. This should make about 40-48 cookies.
  5. Bake each sheet of cookies for 6 minutes. Remove the tray from the oven and press your thumb into each cookie to make an indention, be sure not to press all the way down. Add approximately ½ t of jam into the indentation of each cookie, then return to the oven for 8 minutes. Cool completely before serving or storing.
Notes
*If you're planning to use white wheat flour rather than gluten-free flour begin with 1.5 c then add additional flour ¼ c at a time until the dough comes together. You may not need the full two cups.

 

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