These buttery little cookies bake up tender and rich, with a soft, sandy crumb that melts on the bite. Each one gets a deep thumbprint well pressed right into the center, filled with a spoonful of jam that turns jewel-toned and glossy in the oven. Raspberry, strawberry, or apricot all work beautifully here, so pick whichever you love or make a mixed batch for a pretty platter. Chilling the dough before rolling is the trick to keeping the shape crisp and the wells intact through baking. The result is a classic bakery-style cookie — pale, slightly cracked at the edges, jammy in the middle — that's a lovely addition to a gluten free cookie box or holiday spread.
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Beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and salt and mix until combined.
Add the flour all at once and mix on low speed until the dough just comes together and no dry streaks remain. Do not overmix. The dough should be soft but not sticky.
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