Gluten Free Santa’s Thumbprint Cookies Recipe
Updated Feb 15, 2021, Published Dec 22, 2011
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Leaving cookies and milk for Santa is something we always do in this house. Call it appreciation for the gifts he will bestow, offering some gluten free sustenance for a long night or maybe even just a little extra assurance that Santa will know we have been nice this year, not naughty.
Every year it is something different. This year we are leaving Gluten Free Santa’s Thumbprint Cookies. We thought maybe he would feel a twinge of recognition and know how grateful we are.
These cookies are made even better by the addition of chocolate and cherries!
If you put out cookies for Santa, what kind do you leave?
Gluten Free Santa's Thumbprint Cookies Recipe
Ingredients
- 4 cups pastry quality gluten-free flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- ¾ cup corn syrup or light agave nectar
- 1 large egg
- 2 teaspoons pure vanilla extract
- ½ cup sanding sugar, or just more granulated sugar
- 1 (11-ounce) bag semisweet chocolate chips
- 24 maraschino cherries, cut in half and dried well
Instructions
- Whisk together the flour, baking powder and salt and set aside.
- Cream together the butter and ¾ cup sugar with an electric mixer. Add the corn syrup, egg and vanilla and mix well. Gradually add the flour mixture, with the mixer on low, and beat until combined. With a spatula, scrape the sides and bottom of the bowl to make sure everything is mixed well.
- Roll the dough into 1-inch balls then roll in the sanding sugar and place on a plate or baking sheet – you can put them on top of each other – and refrigerate for 30 minutes. You can make ahead of time but if they are refrigerated for more than 30 minutes you will have to let them sit out for a few minutes before proceeding.
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Place the balls on the prepared cookie sheets about an inch apart. Flatten with your thumb, making an indentation in each ball. Bake for 10-12 minutes or until firm but not beginning to brown. Leave oven on. If the indentations have risen, use the end of a wooden spoon to depress again. Fill each indentation with a teaspoon of chocolate chips. Return to oven for 2 minutes. Using a small offset spatula or spoon, swirl the chocolate chips to melt. Top each cookie with a maraschino cherry half.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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hi Carol- My cookies did not hold their shape at all- ended up like round sugar cookies. Can you advise. Thank you
Hi Angela,
Hmmm, Did you refrigerate them?
xo, Carol
The cookies turned out horrible. They tasted like sand. I really wanted this recipe to work! I tried it twice with two different brands of gluten free flour and it still didn’t turn out right. I followed the recipe to a T.
I used bobs red mill cup for cup gf baking flour. Texture was fine. I would try again…. these turned out phenomenal and I have to also sub for egg and butter……
I made these using earth balance sf & df “butter”. They turned out very sticky and had to be rolled quickly, the kids love them, I didn’t roll in extra sugar (by mistake) and they still were good. I liked that they didn’t taste super sweet. I used bobs red mill cup for cup gf flour (not gritty at all!) Although I did add 4 extra spoonfuls to absorb some of the oiliness from the earth balance. Will add these to our Christmas cookie list from now on per my 7 yr old! Thank you.
Forgot I also had to sub out the egg….. used 1 tsp ener-g egg replacer and 2 Tbsp warm water.
I’m happy you and your family enjoyed them Michelle! You’re very welcome. :)
xo, Carol