Gluten-Free Cherry Pie Thumbprint Cookies
These Cherry Pie Thumbprint Cookies combine a buttery, melt-in-your-mouth gluten-free shortbread base with a vibrant, sweet cherry center. They are as beautiful as they are delicious!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Cuisine: American
Ingredients
Almond flour – 1¼ cups (140g)
Tapioca flour – 1 cup (112g)
Kosher salt – ¼ teaspoon
Unsalted butter, room temperature – ½ cup
Granulated sugar – ¼ cup + 2 tablespoons
Granulated sugar for rolling – ¼ cup
Pure vanilla extract – ¾ teaspoon
Almond extract – ¼ teaspoon
Cherry pie filling – 21-ounce can
Instructions
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Sift together almond flour, tapioca flour, and salt in a medium bowl; set aside.
Cream the butter and sugar in a stand mixer for 3-5 minutes until light and fluffy.
Mix in the vanilla and almond extracts until fully incorporated.
Slowly add the dry ingredients and mix until the dough is very pliable.
Roll 1 tablespoon of dough into a tight ball, smoothing any cracks.
Flatten slightly, roll in sugar, and place on the baking sheet.
Press a deep indent into the center using your thumb or a measuring spoon.
Fill each cavity with 2-3 cherries and a bit of syrup from the filling.
Bake for 14-15 minutes until set. Cool on the sheet for 5 minutes before moving to a wire rack.
Notes
• Use super-fine almond flour for the best texture.
• If the dough is too soft, chill it for 15 minutes before rolling.
• Overfill the cherry centers as they will settle during baking.
• Store in an airtight container at room temperature for up to 7 days.