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
- coconut oil
- lemon zest and lemon extract
- vanilla extract
- baking powder
- 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!