Wheat Free Thumbprint Cookies

Total time1 hr 4 min

Prep time20 min

Cook time14 min

4.5

(22)

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Ingredients

24 servings

For the cookies

1 cup (2 sticks) unsalted butter, softened
⅔ cup powdered sugar, sifted
2 tbsp whole milk
1 tsp vanilla extract
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ tsp salt

For the filling

½ cup jam (raspberry, strawberry, or apricot)

Instructions

1
Beat the softened butter and powdered sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
2
Add the milk and vanilla extract and mix on low speed until fully incorporated, about 30 seconds.

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