Go Back
–+ servings
Gluten Free Strawberry Thumbprint Cookies

Gluten Free Strawberry Thumbprint Cookies

Pecan coated butter cookies are filled with sticky and sweet strawberry jam.
Print Pin
Course: Dessert
Prep Time: 15 minutes
Cook Time: 13 minutes
Chilling Time: 29 minutes
Servings: 24

Equipment

  • 2 baking sheets
  • 1 Mixing Bowl
  • Parchment paper
  • 1 1 1/2" scoop

Ingredients

  • 2 1/4 cups Gluten Free 1.1 flour
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 eggs
  • 3/4 cup sugar
  • 1 cup Dairy Free butter, room temperature
  • 1 1/2 cups Pearson Farm Pecan Meal, for rolling
  • 1/2 cup strawberry jam, for topping

Instructions

  • Line two baking sheets with parchment paper and set aside.
  • Add the butter and sugar to a bowl and mix on high for 3 minutes until light and fluffy.
  • Add the eggs and vanilla and mix to combine.
  • Add the salt and flour and mix until just combined.
  • Allow the cookie dough to refrigerate for at least 30 minutes.
  • Preheat the oven to 350 degrees.
  • Pour the pecan meal onto a plate.
  • Use a 1 1/2" scoop to portion out the cookie dough.
  • Roll the cookie dough into the pecan meal. Place onto the prepared baking sheet.
  • Use the back of a spoon to press the cookies, creating a crevice.
  • Fill the crevice with strawberry jam.
  • Repeat with remaining cookies.
  • Allow the cookies to bake for 11-13 minutes.
  • Let cool completely.
  • Enjoy!
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!