Gluten Free Cranberry Thumbprint Cookies with Almond Glaze
Updated Feb 15, 2021, Published Nov 01, 2017
This post contains affiliate links. Please see our disclosure policy.
Gluten Free Cranberry Thumbprint Cookies with Almond Glaze
Ingredients
For the cookies:
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg
- ¼ teaspoon pure almond extract
- 1¼ cups gluten-free all-purpose flour
- ½ cup cranberry sauce, leftover homemade or canned
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon pure almond extract
Instructions
- Preheat oven to 375°F. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed. Add the egg and almond extract, and mix for 30 seconds. Gradually add flour, a little at a time, and mix on low until just combined.
- Roll dough into teaspoon-sized balls and place on a large nonstick baking sheet. Make a small indentation in the center of each ball and fill with a small scoop of cranberry sauce. Chill for 20 minutes before baking.
- Bake for 8-10 minutes. Let rest for 5 minutes on the baking sheet, then move to a rack to cool completely.
- Whisk powdered sugar and milk together until smooth. Whisk in the almond extract. Pour the glaze into a small sandwich bag and cut a small hole in the corner of the bag. Place a piece of waxed paper under the rack. Drizzle the glaze in a crisscross pattern over cookies. Let harden for 10-20 minutes before packaging as gifts.
Nutrition
Calories: 71kcalCarbohydrates: 10gFat: 3gSaturated Fat: 1gCholesterol: 12mgSodium: 4mgPotassium: 4mgSugar: 7gVitamin A: 100IUVitamin C: 0.1mgCalcium: 6mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
