Gluten-Free Cherry Pie Thumbprint Cookies
These Gluten-Free Cherry Pie Thumbprint Cookies are a delightful fusion of buttery almond cookies and sweet cherry filling, perfect for any occasion and suitable for those with gluten sensitivities.
Ingredients
Cookie Base
- 1¼ cups Almond flour
- 1 cup Tapioca flour
- ¼ teaspoon Kosher salt
- ½ cup Unsalted butter, room temperature
- ¼ cup Granulated sugar
- 2 tablespoons Granulated sugar (for rolling)
- ¾ teaspoon Pure vanilla extract
- ¼ teaspoon Almond extract
Filling
- 21 ounces Cherry pie filling One can
Instructions
Preparation
- Gather all your ingredients in one place. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a medium bowl, sift together the almond flour, tapioca flour, and kosher salt.
- In a stand mixer, cream the room-temperature unsalted butter and granulated sugar for about 3-5 minutes until light and fluffy.
- Mix in the vanilla and almond extracts.
- Gradually add the sifted dry ingredients to the butter-sugar mixture and mix on low speed until the dough comes together.
Forming Cookies
- Using a tablespoon, scoop out a portion of dough and roll it into a ball.
- Flatten each ball slightly and roll in granulated sugar.
- Press a deep indent into the center of each cookie.
- Fill each indent with 2-3 cherries and a bit of syrup from the cherry pie filling.
Baking
- Bake for about 14-15 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be served with vanilla ice cream or whipped cream. They are perfect for gatherings and can be stored in an airtight container at room temperature for up to a week.