These scrumptious apple butter thumbprint cookies are a delightful treat that’s surprisingly easy to prepare. The process begins by filling the dough with a generous helping of apple butter, which is then followed by a crunchy cinnamon sugar coating. This ingenious combination yields a flavor profile reminiscent of warm apple pie, earning them a nickname like ‘apple butter snickerdoodle cookie.’ With their gluten-free composition and playful thumbprint design, it’s no wonder everyone will adore these sweet treats. If you’re on the hunt for a recipe that captures the essence of apples and cinnamon in every morsel, look no further. These cookies are sure to satisfy your cravings. For those seeking alternatives, consider indulging in Chocolate Chip Brownie Swirl Cookies, Chocolate Pistachio Eclairs, Raspberry Jam Buttercream Cookies, or Strawberry Mousse Tartlets for a sweet escape.
Why You’ll Love Them
These scrumptious gluten-free and egg-free thumbprint cookies cater to a variety of dietary needs, ensuring everyone can indulge in the wholesome treat. The absence of gluten and eggs doesn’t compromise on flavor; instead, the combination of apple butter and cinnamon sugar creates an irresistible taste experience. Moreover, the recipe is effortlessly simple, making it accessible even for novice bakers. With each bite, you’ll crave more of these delightful cookies.
How to Make this Gluten Free Thumbprint Cookie Recipe
To start making your gluten-free thumbprint cookies, begin by combining the almond flour with the tapioca flour and salt in a mixing bowl. Next, add room temperature butter, maple syrup, and vanilla extract, stirring until you achieve a dough-like consistency. Meanwhile, prepare the cinnamon sugar by blending the granulated sugar with the cinnamon. Then, shape small portions of the cookie dough into balls before rolling each one in the cinnamon sugar mixture and placing it on a parchment paper-lined baking sheet. Once your cookies are ready, press down gently on each one to create an indentation and fill it with apple butter. To finish the process, chill your cookies in either the refrigerator or freezer, followed by preheating your oven and baking until they’re golden brown. Allow them to cool slightly before transferring them to a wire rack to cool completely.
Substitutions and Variations
Feel free to experiment with different alternatives to enhance the flavor and texture of your gluten-free treats. For instance, swap out the almond flour for a gluten-free flour of your choice. If you’re short on time, use store-bought apple butter instead of making your own. To add depth to the sweetness, substitute some granulated sugar with dark brown sugar. Additionally, you can opt for vegan butter in place of unsalted butter. Online retailers carry tapioca flour, but cornstarch is a suitable substitute if you prefer. For an alternative to vanilla extract, try using almond extract instead. And why not get creative with the apple butter? You could replace it with apricot jam or even Nutella to give your treats a unique twist!
How to Serve GF Thumbprint Cookies
Once the gluten-free thumbprint cookies have cooled completely, they’re ready to be enjoyed. This is crucial, as allowing them to cool fully prevents them from crumbling and falling apart. They pair perfectly with a glass of cold milk, a steaming cup of coffee, or any other beverage of your choice.If you find yourself enamored with these gluten-free thumbprint cookies, you may also appreciate the unique flavor combinations found in our raspberry hazelnut cookie recipe or explore the many variations of thumbprint cookies we have to offer.
How to Store Gluten Free Thumbprints Cookies
For optimal storage, keep leftover thumbprint cookies on a platter at room temperature, topped with a clean kitchen towel. While they may start to soften within a day or two, especially when stored in an airtight container, they can still retain their freshness for 3-4 days. If you prefer to freeze the cookies, they’ll keep for up to 3 months. Alternatively, you can prepare and shape the dough without baking, then freeze it for the same amount of time. Simply thaw the frozen dough overnight in the refrigerator before proceeding with the recipe.
Apple Butter Filled Cookies FAQs
When looking for alternatives to using your thumb as an indenter, a teaspoon-sized measuring spoon can be a convenient substitute, especially if you have long nails or prefer not to use your thumb. For instance, if you find that your dough is too soft and difficult to roll into balls, simply chill it in the refrigerator for 20 minutes to firm it up.
Gluten Free Apple Butter Thumbprint Cookie Recipe
Apple Butter Thumbprint Cookies
Bella Bucchiotti’s delightful apple butter thumbprint cookies boast a scrumptious combination of apple butter-filled centers and a crunchy cinnamon sugar coating. This sweet treat requires just 15 minutes of prep time, followed by 20 minutes of baking, and finally 30 minutes to cool. In total, you’ll spend about an hour and five minutes whipping up these 26 delectable cookies.
Instructions
To begin, preheat your oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper. In a bowl, whisk together almond flour, tapioca flour, and salt until well combined. Add the melted butter, maple syrup, and vanilla extract, mixing until you achieve a cohesive cookie dough. Don’t worry about overmixing – set the dough aside for now.In another bowl, mix together granulated sugar and ground cinnamon. Using a small cookie scoop or tablespoon measure, portion out the dough, forming balls in your hands before rolling them to coat in the cinnamon sugar mixture. Place each ball onto the prepared baking sheet, leaving at least 1 inch of space between cookies. Once all the cookies are arranged, use your thumb to gently press down into the center of each cookie, creating an indentation without pressing all the way to the baking sheet. Fill each indentation with apple butter. Let the cookies sit in the freezer for 10 minutes or refrigerator for 30 minutes until the dough is firm to the touch. Next, bake the cookies at 325 degrees Fahrenheit for 18-20 minutes or until their bottoms are golden. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a rack to cool completely.
Notes
For a more manageable dough, consider refrigerating it for 15-20 minutes if your kitchen is warm. This brief chill will help the dough firm up, making it easier to scoop and roll into desired shapes. If tapioca flour isn’t readily available, you can successfully substitute an equal amount of cornstarch, ensuring your recipe remains intact.