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    Home » Recipes » Cookies

    Gluten-free Jam-filled Thumbprint Cookies

    Published: Dec 9, 2019 · Updated: Dec 17, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Overhead view of jam filled thumbprints on wooden surface.
    Gluten free jam filled thumbprints on white wooden surface.

    Gluten-Free Thumbprint Cookies filled with your favorite jam are the perfect bite! These buttery shortbread cookies are rolled in coconut and so easy to make! Filled here with apricot or raspberry jam but you can choose your favorite! Perfect for Christmas cookie trays!

    Gluten free thumbprints filled with apricot and raspberry jam on a wire rack.

    This thumbprint cookie recipe has been in my family for generations. I have a handwritten recipe from my Great Grandma Sparks that is many, many years old. She actually titled these cookies Italian Coconut Cookies, but my family calls them thumbprints!

    I'm not exactly sure which is the correct title. The coconut on the outside definitely reminds me of an Italian cookie while the jam-filled thumbprint is hard to deny! No matter what you call them, you better call them delicious as well!

    Simple Ingredients

    This recipe is so awesome in that it comes together with just a handful of ingredients, eight to be exact, most of which you already have on hand.

    Ingredients for gluten-free thumbprints portioned out, Bonne Maman Jam in the background.

    When I make these cookies, with its simple list of ingredients, I'm reminded that sometimes simplicity leads to amazing results. With just a little flour, butter, sugar, salt, and an egg yolk, you can create the most delightful buttery shortbread! Add to that coconut and your favorite jam or preserves, well you've taken a simple cookie and created something quite beautiful.

    • Flour: I use my go-to Pamela's artisan blend all-purpose flour. Use a 1:1 gluten-free baking flour with xanthan gum or guar gum already added.
    • Egg: Be sure to separate the egg! The yolk is for the cookie, the white is for helping the coconut stick.
    • Coconut: Sweetened flaked coconut found in the baking aisle is what you want here.
    • Apricot Jam or Raspberry Fruit Preserves: The original recipe calls for apricot jam but my family preferred the batch I made with raspberry preserves.
    • Vanilla Extract: I used vanilla but you could substitute for half almond extract and half vanilla extract and it would be delicious.

    Steps

    Step 1: After creaming the butter, sugar, egg yolk and vanilla, blend in the flour mixture. At first, the mixture seems dry and shaggy, but keep mixing and the dough will come together.

    Thumbprint cookie dough in a mixer, left the mixture is dry and shaggy, on the right the dough has hydrated and come together.

    Step 2: It's time to portion out 1 tablespoon-sized balls of dough. Use a small cookie scoop for uniformly sized cookies. Roll the dough in egg white, then coconut, and then between the palms of your hands to form a nice round ball.

    Rolling thumbprint dough between the palms of hands after rolling in egg white and coconut.

    Step 3: Make indentations in each cookie. Use your thumb or a tool, like this honey-dipper!

    Making indentations in the cookies with thumb or the end of a honey dripper.

    Step 4: Fill each indentation with a spot of your favorite jam! Here I made half with apricot jam and half with raspberry!

    Step 5: Bake them up!

    Filling unbaked thumbprints with raspberry and apricot jam.

    Helpful Tips

    • How should I store these cookies? Store the cookies at room temperature or freeze them, tightly wrapped.
    • What if I don't like coconut? Roll the cookies in sugar instead of the egg white and coconut... let me tell you they turn out just as delicious!
    • Can I use any flavor of jam/preserves? Yes, I think so! This is all a matter of preference, so use your favorite flavor. My family definitely preferred the raspberry to the apricot. A cherry preserve would probably be divine in these cookies!
    • Can I refrigerate the dough? While the dough does not require a refrigeration step, feel free to refrigerate the dough if needed!
    • When should I add the jam? My original recipe calls for adding the jam after the cookies are baked, but I found that adding the jam before baking the cookies gave better results. The jam sets and is less messy to handle when baked into the cookie.
    • What if I'm not gluten-free? Just replace gluten-free flour with regular flour in the recipe. This recipe was a really easy conversion as I was able to swap gluten-free flour 1:1 with the original recipe.
    Overhead view of jam filled thumbprints on wooden surface.

    More Holiday cookie Recipes

    These cookies are a classic. They are perfect for cookie platters and cookie exchanges around the holidays! I have other great cookie recipes for your holiday baking, too!

    • Gluten-free sugar cookies are a fun Christmas tradition. Kids love to help to frost and decorate these!
    • Gluten-free thumbprints with buttercream icing are an all-time favorite!
    • Gluten-free peanut butter blossoms are a classic as well, the combination of chocolate and peanut butter can't be beaten! Or try this flourless version!
    • Crockpot candy is basically my version of chocolate nut clusters and they are delicious!
    • Guten-free Oatmeal cookies and Chocolate Chip Cookies are always a favorite.
    • Don't forget about Snickerdoodles with all their warm cinnamon spice!

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    Share this on Facebook and Pinterest using the social share buttons! Sharing helps more people like you enjoy these great recipes!

    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    Gluten free jam filled thumbprints on small wire rack. Filled with raspberry or apricot jam.

    Gluten-free Thumbprint Cookies

    Katie | Wheat by the Wayside
    It all starts with a buttery shortbread cookie that is rolled in coconut and filled with jam. The result is a delicious gluten-free thumbprint cookie perfect for Christmas cookie trays!
    5 from 1 vote
    Pin Recipe Print Recipe Save Saved!
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Dessert
    Diet Gluten Free
    Servings 20 cookies
    Calories 111 kcal
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    Ingredients
      

    • ½ cup butter,, softened
    • ⅓ cup sugar
    • 1 egg,, separated
    • ½ teaspoon vanilla extract
    • 1 cup gluten-free baking flour,, with xanthan or guar gum
    • ½ teaspoon salt
    • 1 cup sweetened flaked coconut
    • ½ cup apricot preserves or raspberry preserves, , or a combination

    Instructions
     

    • Preheat oven to 350°F. Line baking sheets with parchment or lightly grease non-stick pans.
    • Cream butter and sugar together. Blend in egg yolk and vanilla.
    • Whisk the flour and salt together then add to the creamed mixture. Blend until well combined.
    • Roll 1 tablespoon-size portions of dough in lightly beaten egg white, then in coconut. Roll the dough between the palms of your hands to form a round ball.
    • Make indents in each cookie with thumb. Fill each indent with ¼-1/2 teaspoon of jam.
    • Bake 17-19 minutes, until lightly golden brown. Cool on cookie sheet.

    Notes

    • Store cookies at room temperature or freeze tightly wrapped.
    • Roll cookies in sugar instead of egg white and coconut if desired.
    • Use your favorite flavor of jam or fruit preserves.
    • Dough can be refrigerated before baking but is not required. 
    • Cookies can be filled with jam before or after baking.  Filling before baking results in jam that is more set up and less messy.

    Nutrition

    Serving: 1cookieCalories: 111kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 112mgPotassium: 25mgFiber: 1gSugar: 8gVitamin A: 166IUVitamin C: 1mgCalcium: 8mgIron: 0.4mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Cookie Recipes

    • Gluten-Free Pecan Tassies
    • Chewy Gluten-Free Pumpkin Oatmeal Cookies with Walnuts and Raisins
    • Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)
    • Gluten-Free Crumbl Galaxy Brownie Cookies (Copycat Recipe)

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    1. Kathy

      December 09, 2019 at 6:06 pm

      5 stars
      I remember these cookies when my Grandma made them. This gluten free version looks just as good!

      Reply
    2. Kristina

      May 24, 2022 at 4:46 pm

      Can these be made dairy -free ? Do you have a preferred fat substitute to recommend? Thank you!

      Reply
      • Katie | Wheat by the Wayside

        July 02, 2022 at 10:41 pm

        I think Earth Balance vegan buttery sticks have been most reliable.

        Reply

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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