Thumbprint Cookies (Heart Shaped)

a plate of strawberry and apricot thumbprint cookies

Thumbprint Cookies (Heart Shaped)

These playful heart shaped thumbprint cookies boast a soft texture that simply melts in your mouth, coupled with a comforting, buttery taste. They're wonderfully rich, with a burst of fruity brightness from the smooth jam centers. Plus, they're incredibly simple to whip up! With only 9 ingredients required in this recipe, chances are you already have everything you need right in your kitchen

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Course: Dessert

Cuisine: American, Gluten-Free, Gluten-Free Dessert

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cookies

Calories: 204kcal

Author: Capri Lilly

Ingredients

2 cups Gluten-free all-purpose flour (that contains xanthan gum), spooned and leveled can sub with regular all purpose flour
1 cup Almond Flour
1 cup Butter, room temperature (two sticks)
1/2 cup Coconut Sugar (or granulated sugar)
1/4 cup Maple Syrup optional
2 teaspoons Pure Vanilla Extract
1/2 teaspoon Sea Salt
1 teaspoon Lemon Zest
1 Lemon, juiced (about 1 tablespoon)
1/2 cup Strawberry and/or Apricot Jam

Instructions

First, preheat your oven to 350°F and line a baking sheet with parchment paper
Whisk together the gluten-free all-purpose flour, almond flour, lemon zest, and a pinch of salt in a medium bowl.
In a large bowl, with a hand mixer or stand mixer, mix together room-temperature butter, sugar, maple syrup (optional), vanilla, and lemon juice. (do not be afraid if the maple syrup does not easily integrate into the butter. this is normal)
Then, slowly add in the flour mixture and mix with a rubber spatula until everything is combined. The dough should be nice and firm.
Scoop out tablespoons of dough, roll into balls, and place onto your prepared baking sheets. Gently press down to flatten them a bit, then use your thumb or the back of a teaspoon to make a little dent in the center of each cookie.
TO MAKE THE HEART SHAPE: I like to use the back of a 1/8 (one-eighth) teaspoon and make two small circles that join at the bottom. After making the initial two thumbprints, you can use a smaller finger to adjust the shape of the heart if needed.
Fill the cookies with jam and bake for 15 minutes, or until the bottoms turn golden brown. Let them cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

The best way to measure gluten-free flour is using a scale or the “spoon & level” method. To measure with the spoon and level method, use a spoon to scoop the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.

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