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Gingerbread Thumbprint Cookies

Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 2 1/4 cups gluten-free all-purpose flour blend
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/3 cup molasses
  • 1 large egg
  • 1/4 cup granulated sugar for rolling
  • 1/2 cup raspberry or strawberry jam

Method
 

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together gluten-free flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In a large bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes. Beat in molasses and egg until well combined.
  4. Gradually mix the dry ingredients into the wet ingredients until a dough forms. Cover and refrigerate for 30 minutes.
  5. Roll dough into 1-inch balls, then roll each ball in granulated sugar to coat.
  6. Place cookies 2 inches apart on prepared baking sheets. Use your thumb to make an indentation in the center of each cookie.
  7. Refrigerate shaped cookies for 15 minutes, then fill each thumbprint with about 1/2 teaspoon of jam.
  8. Bake for 10-12 minutes until edges are set. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack.