During my baking escapade, I managed to get icing all over the kitchen and in my hair. It’s beyond comprehension. Honestly, I think my 12-year-old niece could have done a better job. Let’s just say that I’m ready to move on from iced cookies. I have churned out 9 batches of these gluten-free thumbprint cookies already, and I got great feedback on them every time! I even caught my niece sneaking in a few of these right before bedtime a few days ago, which I take to be the highest compliment. Perhaps I should make these for Christmas this year, when I head to the other side of the pond?
COOKING NOTES FOR THE GLUTEN-FREE THUMBPRINT COOKIES RECIPE
Let the Cookies Cool! I was VERY excited to try these cookies when the came fresh out the oven, so I grabbed one cookie right off the baking sheet while it was still piping hot. The cookie came apart and the jam, which had not settled yet, just dripped everywhere. Learn from my mistake – be patient and wait a few minutes before devouring them!Cracking Cookies: When you are forming the indentation for the cookies, you’ll probably see that the cookie dough starts to crack along the edges. Patch up those big cracks that run from the center of the cookie to the edge to prevent the filling from leaking. Minor cracks are okay!
Disclsoure: The link to the cookie scoop is an affiliate link. I think the cookie scoop is excellent, but there are cheaper versions available online.
