Thumbprint Jam Cookies

These delicious thumbprint jam cookies are based off of the Big Red Betty Crocker cookbook.  Mine were too crumbly so I’ve added another egg to this recipe – let me know how they turn out!

Thumbprint Jam Cookies
Recipe Type: Dessert
Author: Strawberries are Gluten Free
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Serves: 12
Yummy gluten-free version of the traditional nut-rolled thumbprint cookie. Filled with sugar free jam, these aren’t too bad sugar-wise.
  • 1/4 cup brown sugar
  • 1/4 cup shortening
  • 1/4 cup margarine (not low-fat)
  • 1/2 tsp vanilla
  • 1 egg
  • 1 egg, separated
  • 1 1/4 cup gluten free flour blend
  • 1 tsp guar gum
  • 1/4 tsp salt
  • 1 cup finely chopped nuts (we used walnuts)
  • 6 Tbsp jam, any flavor (we used sugar-free apricot)
  1. Heat oven to 350degrees F, spray a cookie sheet with cooking spray.
  2. Beat brown sugar, shortening, margarine, vanilla, egg and egg yolk with blender until mixed well.
  3. Combine flour, guar gum, salt. Stir into wet ingredients.
  4. Beat egg white until slightly frothy.
  5. Shape dough into 1 inch balls, dip into egg white, roll in crushed nuts. Place 1 inch apart on cookie sheet.
  6. Press thumb into center of each cookie. Cook 8 minutes. Quickly remake indentations if necessary. And remove to rack to cool.
  7. Fill each thumbprint with about 1/2 tsp of jam.

About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

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