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Rice flour jam cookies | Thumbprint cookies | Gluten free recipe

Rice flour jam cookies

Buttery shortbread like cookie filled with strawberry jam.
Prep Time: 10 minutes
Cook time: 10 to 12 minutes
Yeilds: 28 cookies

Ingredients:

  1. Butter ( room temperature)- 1/2 cup
  2. Sugar-1/2 cup
  3. Egg-1 no
  4. Vanilla extract-1 tsp
  5. White rice flour-1.5 cups
  6. Baking soda-1/4 tsp
  7. Baking powder-1/4 tsp
  8. Salt-1 pinch
  9. Strawberry jam-1/4 cup(or as required)

Instructions:

  • In a mixing bowl,beat together butter and sugar until light and creamy.
  • Add egg and mix well until combined.

  • Add vanilla extract and mix well.

  • Now add rice flour,baking soda,baking powder and salt.Mix just until combined.

  • Gently knead , just until the dough smooths out.
  • Preheat oven to 180 deg C,line the baking sheet with parchment paper.
  • Divide the dough into 1″ balls and flatten lightly.Place about 2″ apart on the prepared baking sheet.

  • Use your finger to make a depression in the center of each cookie.Fill each indentation with about 1/2 tsp jam.
  • Bake the cookies for about 10 to 12 minutes,or until firm on top.It should have a slight golden bottom.
  • Allow it to cool before removing  from the baking tray,as these cookies crumble easily while warm.

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    30 Comments

  • Reply
    Unknown
    December 3, 2013 at 4:33 am

    Looks too good and perfect.. wonderful photography 🙂

  • Reply
    Sona
    December 3, 2013 at 5:20 am

    delicious and yummy cookies.

  • Reply
    Unknown
    December 3, 2013 at 2:35 pm

    love the gluten free version of the regular cookies. Lovely captures

  • Reply
    Unknown
    December 4, 2014 at 5:14 pm

    Turned out absolutely delicious!

  • Reply
    Unknown
    December 15, 2014 at 5:55 am

    I made these tonight and they flattened out really bad. They tasted delicious but just did not keep their cute little shape when I baked them. Any idea of what I may have done wrong?

    • Reply
      Kurryleaves
      December 15, 2014 at 11:43 am

      Thank you for the feedback!!
      There are a couple of reasons why cookies turn flat while baking…firstly make sure you beat butter and sugar JUST UNTIL blended..the more you beat ,more the cookies will deflate after you take them out of the oven…and if the dough is too soft ,the cookies may spread out quickly while baking…so after you shape the cookies place them in the freezer for 10 to 15 minutes ,before baking..that way it wont spread much…also make sure your oven is at the right temperature….Hope these tips help!!
      Regards
      Vidya

  • Reply
    Unknown
    December 20, 2014 at 7:07 am

    I have never made cookies before and am wondering how to beat the butter and sugar together. Do you soften the butter first? What is the best way to do that? And is there a substitute for the butter for dairy free? Thank you!

    • Reply
      Kurryleaves
      December 20, 2014 at 7:21 pm

      Creaming butter and sugar together ,incorporates more air into the mixture ,thus making the cookies lighter in texture.To start with,take room temperature butter and sugar in a mixing bowl and beat well using a wooden spatula or a fork until it turns light and fluffy.You're done when you don't see any streaks of butter.
      Try using margarine / shortening instead of butter ,but I am not sure of the results though.Do let me know okie…
      Happy cooking

      Vidya

  • Reply
    Unknown
    October 23, 2015 at 4:47 am

    What does Egg 1 "no" mean???? Any chance you have this recipe by weight?

    • Reply
      Kurryleaves
      November 8, 2015 at 7:32 pm

      1 number .i.e one egg…i ll try and update the recipe with measurements in weight as soon as possible..

  • Reply
    Unknown
    November 22, 2015 at 5:52 pm

    Can margarine be substituted for a dairy-free version. My boyfriend has Crohn's disease and has a gluten/dairy-free diet. Trying to find cookies for the holidays so he isn't left out.

    • Reply
      Kurryleaves
      November 23, 2015 at 4:39 pm

      Butter adds lots of flavor to the cookies..so it is an essential ingredient in this recipe….to make it dairy-free,try and use butter flavored shortening /margarine..

  • Reply
    Unknown
    November 22, 2015 at 5:53 pm

    Can margarine be used in place of butter for a dairy free version?

    • Reply
      Unknown
      December 8, 2017 at 2:27 pm

      I make these all the time with Earth Balance soy free/dairy free butter and it's great!

  • Reply
    Unknown
    December 6, 2015 at 5:06 pm

    They taste good! Thanks for the great recipe! I used xylitol instead of sugar. Worked also well. Of course I had one after they came out of the oven but they taste much better when they are completely cooled down.

    • Reply
      Kurryleaves
      December 13, 2015 at 2:06 pm

      Thank you for the feedback
      Happy baking!!

  • Reply
    Natalie
    December 13, 2015 at 4:15 am

    I used palm shortening instead of the butter and they turned out really well! My daughter who is pretty picky raves over them! Thank you, they are WONDERFUL!!!

    • Reply
      Kurryleaves
      December 13, 2015 at 2:11 pm

      So happy that your little one enjoyed it….Thanks a lot for the feedback.
      Regards
      Vidya

  • Reply
    Unknown
    December 14, 2015 at 5:01 pm

    Baking these little beauties now. My first gluten free cookies! Is it true the oven is only set at 180C?

  • Reply
    Unknown
    December 23, 2015 at 4:11 am

    i have the same questión the temperature is 180 celcius ir farenheit? please tell uso thank you

    • Reply
      Kurryleaves
      December 23, 2015 at 7:47 am

      Bake @ 180 Deg Celsius.

  • Reply
    Unknown
    December 23, 2015 at 4:14 am

    the temperature is C' or F'? please

    • Reply
      Kurryleaves
      December 23, 2015 at 7:48 am

      Oven temperature is 180 Degree Celsius

  • Reply
    Unknown
    December 23, 2015 at 12:15 pm

    This comment has been removed by a blog administrator.

  • Reply
    Unknown
    December 23, 2015 at 12:16 pm

    So 350 degrees fahrenheit (for us US folks) 🙂
    Excited to make these today…

  • Reply
    Unknown
    December 23, 2015 at 12:41 pm

    So 350 degrees fahrenheit (for us US folks) 🙂
    Excited to make these today…

  • Reply
    Anonymous
    November 21, 2016 at 11:36 pm

    I made these this morning and they were delicious. Thanks for the recipe.
    https://hiproofbarn.wordpress.com/2016/11/21/frugal-endeavors-jam-cookies-and-pineapple-dreams/

  • Reply
    Anonymous
    June 7, 2017 at 6:06 am

    These cookies look gorgeous, but in order to reach the same dough consistency that you showed in your photos, I think I used 6 cups of flour! What was I doing wrong??

  • Reply
    Pat
    December 6, 2017 at 6:40 pm

    Hi,
    Just made these & WOW…they are delicious! I calculated 180 degrees Celsius to be the equivalent of 320 degrees Fahrenheit, so, used that temperature. Took ~ 15 minutes. Many thanks!

  • Reply
    Monty
    January 18, 2019 at 6:12 pm

    I made these but I think I needed more butter as they came out looking nice but when I bite into them they seem to be powdery. Maybe I should try adding some xanthan gum?
    Any ideas?
    Thanks

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