Description
These tender, buttery gluten-free apricot thumbprint cookies are made with just almond flour, butter, and sugar, filled with apricot jam and finished with a vanilla drizzle. They are easy to make, crowd-pleasing, and perfect for any occasion.
Ingredients
Scale
- 1 cup (115g) fine blanched almond flour
- ½ cup (115g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup (120g) apricot jam
- 2–3 tablespoons powdered sugar (for drizzle)
- 1–2 teaspoons heavy cream or milk (for drizzle)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, cream together the softened butter and powdered sugar until smooth.
- Mix in the vanilla extract and salt.
- Add the almond flour and mix until just combined to form a soft, pliable dough.
- Roll the dough into 1-tablespoon balls and place them on the prepared baking sheet, 2 inches apart.
- Press your thumb into the center of each ball to create an indent about ½ inch deep.
- Fill each indent with about ¼ teaspoon of apricot jam.
- Bake for 12-14 minutes until edges are lightly golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and cream/milk to create a drizzle consistency.
- Drizzle the cooled cookies with the vanilla glaze and let set before serving.
Notes
Ensure butter is softened, not melted, to prevent spreading. Cool cookies completely before drizzling to prevent the glaze from melting. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 14 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 4
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 6
- Fiber: 1
- Protein: 2
Keywords: gluten-free, apricot thumbprint cookies, almond flour cookies, easy dessert, gluten-free baking, dairy-free option, nut-free option