Gluten-Free Cornmeal Thumbprint Cookies
Total Time: 45 minutes
Hands On Time: 35 minutes
Yield: 2 to 3 dozen cookies, depending on size
A startling number of people these days are reporting gluten sensitivities, and gluten-free baking has become an important subspecialty for recipe developers. We love the flavor and texture of these tender gluten-free cornmeal-based cookies, and the way the raspberry flavor complements the corn.
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- 1-1/2 cups all-purpose gluten-free baking mix (we like King Arthur brand)
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1-3/4 sticks unsalted butter, softened, plus more for pans
- 3/4 cup firmly packed light-brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup seedless raspberry preserves (or jelly of your choice)
Preheat your oven to 350° and set 2 racks to the middle positions, with space in between. Line 2 baking sheets with parchment paper (or grease lightly with butter).
In a medium-size bowl, whisk together the baking mix, cornmeal, baking powder, and salt. Using a standing or handheld mixer, beat the butter and brown sugar in a large bowl until fluffy, about 2 minutes. Add the eggs and vanilla and beat. Add the dry ingredients and beat until smooth.
Portion the dough into 11/2-inch balls, and arrange them 2 inches apart on the baking sheets. Press each with your thumb; then fill each depression with a teaspoon of jam. Bake until just barely golden brown on the bottom, 10 to 12 minutes, rotating the pans halfway through.