Gluten-free lemon raspberry thumbprint cookies have a delicious shortbread base with a warm raspberry jam center. They’re the perfect cookie for spring!
Lemon Raspberry Thumbprint Cookies
With spring in full swing, it’s finally time for all things lemon. My original thumbprint cookies have been a favorite for a few years now so I leveled them up with delicious zesty flavor.
These gluten-free lemon raspberry thumbprint cookies are so easy to whip up, and the perfect sweet treat to have around!
Thumbprint cookies are one of my favorite types of cookies. Theres something about a soft shortbread cookie with a jammy center that just hits the spot.
I prepared a large batch of these for Passover this year so that our freezer is stocked with something sweet! I personally love eating them straight from the freezer.
How to make gluten-free thumbprint cookies
Here’s what you’ll need for this simple recipe:
- almond flour- one of my favorite gluten-free flour substitutes to bake with. The almond flavor pairs so well with the lemon flavor
- tapioca flour-tapioca flour is key in getting that crispy texture. Arrowroot flour would be a good second option for these!
- light brown sugar or coconut sugar
- egg
- coconut oil
- lemon zest and lemon extract
- vanilla extract
- baking powder
- salt
- raspberry jam
This recipe can be doubled for a larger batch, and can be made into smaller cookies if desired. They’ll stay good in the freezer for up to 3 months, so they’re the perfect make-ahead option to take out around the holiday or when guests come to visit.
I love finishing them off with a light lemon sugar glaze and lemon zest. They truly taste like spring in a bite.
I can’t wait for you guys to try this easy recipe. Be sure to leave a comment below if you do!
More gluten-free recipes you’ll love:
Gluten-free Upside Down Apple Cake
Almond Flour Biscotti
Gluten-free Brown Butter Chocolate Chip Cookies
Lemon Raspberry Thumbprint Cookies
Ingredients
- 1 1/2 cups almond flour
- 3/4 cups tapioca flour
- 1/2 cup light brown sugar or coconut sugar
- 1/4 cup coconut oil
- 1 egg, at room temp
- 1 tbsp lemon zest
- 1 tsp lemon extract
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Raspberry jam
Optional sugar glaze
- 1/4 cup powdered sugar
- 1 tsp lemon juice
Directions
- Preheat the oven to 350 F
- In a large bowl, whisk together the sugar, oil, egg, lemon zest, lemon and vanilla extract until smooth.
- Add in the almond flour, tapioca flour, baking powder and salt and stir together with a rubber spatula until a dough forms.
- Line a large baking sheet with parchment paper. Scoop out about a 1.5 tbsp ball of dough and place it on the baking sheet, leaving about 1″ between each ball.
- Press the centers of the cookies down with your thumb, or with the back of a teaspoon. Fill the centers with 1 teaspoon of raspberry jam.
- Bake the cookies for 12-14 minutes. Let cool completely and drizzle with the sugar glaze and lemon zest
- Keep stored in an airtight container for up to 5 days, or freeze for up to 3 months.
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