Ingredients
Scale
- ½ cup unsalted butter
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free all purpose baking flour
- ¼ teaspoon salt
- ¼ cup white sugar for rolling
- ⅓ cup raspberry jam or jam of choice
Instructions
- Line a baking sheet with parchment paper and set it aside.
- In a medium mixing bowl or using a stand mixer, beat together the butter, white sugar, and brown sugar for about 1 minute.
- Add the egg yolk and vanilla extract, mixing until well combined. Gradually incorporate the flour and salt into the mixture until fully combined.
- Scoop out small amounts of dough (about 1 tablespoon each), roll them in the reserved sugar, and place them on the baking sheet, leaving space between each cookie.
- Gently press down on each cookie and use the back of a teaspoon to create an indent in the center.
- Refrigerate the cookies for 1 hour to set.
- While the cookies are chilling, preheat your oven to 350 degrees Fahrenheit.
- Once preheated, bake the cookies for 12-14 minutes, or until the edges are lightly golden brown. If any indents have filled in, reshape them with the teaspoon. Fill each cookie with about 1 teaspoon of jam. Allow to cool before serving.
Notes
For a different flavor, you can substitute the raspberry jam with your favorite flavors, such as strawberry or apricot.
Ensure the baking flour is certified gluten-free for true gluten-free cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.