Gluten Free Cranberry Thumbprint Cookies with Almond Glaze
Buttery gluten-free cookies featuring sweet-tart cranberry centers and a silky almond glaze drizzle. These festive treats combine tender, melt-in-your-mouth texture with bright cranberry flavor, making them perfect for holiday gatherings or gift-giving. The contrast between the rich cookie base and jewel-toned cranberry filling creates an elegant presentation that rivals any traditional cookie platter.
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg
- ¼ teaspoon pure almond extract
- 1 ¼ cups gluten-free all-purpose flour
- ½ cup cranberry sauce, leftover homemade or canned
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- 1
Preheat oven to 375°F
- 2
Cream butter and sugar in stand mixer with paddle attachment on medium speed
- 3
Add egg and almond extract, mix for 30 seconds
- 4
Gradually add flour, mixing on low until just combined
- 5
Roll dough into teaspoon-sized balls and place on nonstick baking sheet
- 6
Make small indentation in center of each ball and fill with cranberry sauce
- 7
Chill for 20 minutes
- 8
Bake for 8-10 minutes
- 9
Rest cookies on baking sheet for 5 minutes, then transfer to cooling rack
- 10
Whisk powdered sugar, milk, and almond extract until smooth
- 11
Pour glaze into sandwich bag and cut small corner hole
- 12
Place waxed paper under rack and drizzle glaze in crisscross pattern over cookies
- 13
Let harden for 10-20 minutes before packaging
Tips
Chill the shaped cookies before baking to prevent spreading and maintain clean thumbprint shapes
Use a small measuring spoon or your thumb to create uniform indentations for consistent cranberry filling
Let the glaze fully set before stacking cookies to prevent smudging
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be shaped and frozen for up to 3 months, bake directly from frozen adding 1-2 minutes
Serve at room temperature on decorative plates or package in gift boxes
Common Mistakes
Chill shaped cookies to avoid spreading during baking
Don't overmix flour to prevent tough cookies
Let glaze fully set to avoid smudging when handling
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use regular all-purpose flour instead of gluten-free?
Yes, substitute 1:1 with regular all-purpose flour for traditional cookies with identical results.
What if I don't have cranberry sauce?
Use any thick jam or preserve like apricot, raspberry, or fig for similar texture and sweetness.
How long do these cookies keep?
Store in airtight containers for up to 1 week at room temperature or freeze for 3 months.