Delicious Gluten-Free Cranberry Thumbprint Cookies: Vegan & Dairy-Free Holiday Treats

Indulge in the festive spirit with these exquisite gluten-free thumbprint cookies, a delightful twist on classic buttery shortbread! Each bite offers a tender, melt-in-your-mouth texture, complemented by a luscious, jammy cranberry sauce center. Not only are these holiday cookies incredibly delicious, but they also cater to various dietary needs, being entirely dairy-free, egg-free, and vegan. This recipe provides an effortless and incredibly tasty way to utilize any leftover cranberry sauce you might have from holiday meals, transforming it into a highlight of your dessert table.

This beloved recipe was first published on December 11, 2021, and has since been enhanced with fresh insights and updated information on December 22, 2023, to bring you the most perfect gluten-free thumbprint cookie experience.

Essential Ingredients for Perfect Vegan Thumbprint Cookies

Crafting these delectable gluten-free and vegan thumbprint cookies requires a thoughtful selection of ingredients, each playing a crucial role in achieving their irresistible texture and flavor. Here’s a detailed look at what you’ll need:

• Gluten-free flour blend: The foundation of our cookies! It’s essential to use a high-quality measure-for-measure or cup-for-cup gluten-free flour blend that already includes xanthan gum. Xanthan gum acts as a binder, mimicking the elasticity of gluten and preventing your cookies from being crumbly. If your blend doesn’t contain it, you might need to add about ½ teaspoon per cup of flour. Using a blend specifically designed for baking ensures the best consistency and texture for these shortbread-style cookies. I personally recommend this particular blend for consistent results.
• Almond flour: Incorporating almond flour is a game-changer for these cookies. It not only enhances the flavor profile by adding a subtle, nutty depth but also contributes significantly to a more tender and delicate crumb. The natural fats in almond flour help create a rich, melt-in-your-mouth texture that is often desired in gourmet cookies.
• Fine salt: Don’t underestimate the power of a pinch of salt in sweet recipes! Just a small amount of fine salt is crucial for balancing the sweetness and intensifying the overall flavors of the cookies. It prevents the cookies from tasting one-dimensional and truly brings out the rich, buttery notes. I prefer using fine pink Himalayan salt for its subtle mineral notes.
• Vegan butter: To keep these cookies dairy-free and vegan, a good quality vegan butter is key. Ensure it’s softened at room temperature for optimal creaming with sugar. If you don’t follow a dairy-free diet, feel free to use traditional unsalted butter in the same quantity. Remember that different brands of vegan butter can vary in fat content, which might slightly affect the final texture. For best results, look for vegan butter with a fat content similar to conventional butter (around 80%).
• Refined coconut oil: This ingredient works in tandem with the vegan butter to create the perfect tender crumb. Using refined coconut oil ensures a neutral flavor, allowing the other ingredients to shine. It should be melted before combining with the other wet ingredients. If you’re using traditional dairy butter, you can substitute the coconut oil with an equal amount of regular butter.
• Granulated sugar: Granulated sugar provides the clean, crisp sweetness that defines these thumbprint cookies. It also plays a role in the cookie’s structure and helps achieve that slightly crisp edge while keeping the center tender.
• Non-dairy milk: A mere touch of non-dairy milk (such as almond, soy, or oat milk) is added to hydrate the gluten-free flour blend. This helps the dough come together smoothly and ensures the flour is properly moistened, preventing a gritty texture in the final cookie.
• Vanilla extract: A classic baking staple, vanilla extract infuses these vegan thumbprint cookies with warm, inviting, and aromatic flavors. It’s an indispensable ingredient that elevates the overall taste profile, making them truly comforting holiday treats.
• Cranberry sauce: The star of the filling! Puréed cranberry sauce, especially homemade, makes for the most delightful, jammy center in these thumbprint cookies. Its tart and sweet profile perfectly complements the rich cookie base. This is an excellent opportunity to use up any leftover cranberry sauce from your holiday meals. Alternatively, you can easily substitute it with your favorite fruit jam, such as raspberry, apricot, or strawberry.

How to Make Delicious Gluten-Free Cranberry Thumbprint Cookies

Making these delightful gluten-free and vegan thumbprint cookies is a straightforward process, perfect for bakers of all skill levels. Follow these detailed steps for guaranteed success:

Step 1: Prepare the dry ingredients. In a medium-sized mixing bowl, combine the gluten-free flour blend, almond flour, and fine salt. Use a whisk to thoroughly mix these ingredients together, ensuring they are well integrated. This step helps to evenly distribute the leavening agents and flavors throughout the dough. Set this bowl aside as you prepare the wet ingredients.

Step 2: Cream wet ingredients and form the dough. In a large mixing bowl, using an electric mixer, cream together the softened vegan butter, melted refined coconut oil, and granulated sugar until the mixture is light, fluffy, and pale in color. This process incorporates air, which contributes to the cookies’ tender texture. Next, add the non-dairy milk and vanilla extract, mixing again until just combined. Gradually add the reserved dry flour mixture to the wet ingredients, mixing on low speed until all the dry bits of flour have disappeared and a cohesive dough forms. Be careful not to overmix, as this can lead to tough cookies. Once the dough is ready, cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours. This chilling time is absolutely essential for gluten-free dough to properly hydrate and prevent spreading during baking.

Step 3: Prepare the cranberry sauce filling. While your cookie dough is chilling in the fridge, take this time to prepare your cranberry sauce. If you’re using whole berry cranberry sauce, pour it into a blender or use an immersion blender to purée it until it’s smooth and has a jam-like consistency. This smooth texture will make it easy to fill the cookie indentations and will bake beautifully into a luscious center. If using jelly-style cranberry sauce, simply whisk it vigorously to break up any lumps and achieve a uniform texture.

Step 4: Shape the cookies and chill again. Once the dough has sufficiently chilled, scoop out about a tablespoon of dough for each cookie. Roll the dough between your palms to form a smooth ball. For an optional but recommended textural and visual enhancement, gently roll each dough ball in a shallow dish of granulated sugar or finely chopped sliced almonds. This adds a lovely crunch and sparkle to the finished cookies. Carefully place the sugared or almond-coated ball onto a parchment paper-lined plate. Using your thumb (or the back of a small measuring spoon), gently press into the center of each ball to create a deep indentation. Be mindful not to press all the way through the dough. Repeat this process until all the cookie dough has been used. Place the plate of shaped cookies back into the fridge for an additional 30 minutes. This second chill is crucial for helping the cookies maintain their perfect shape during baking.

Step 5: Preheat oven and prepare baking sheet. About 15-20 minutes before you’re ready to bake, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Parchment paper prevents sticking and ensures even baking and easy cleanup.

Step 6: Fill and arrange for baking. As the oven preheats, arrange the chilled, indented cookie dough balls on the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for proper airflow and slight spreading. Carefully fill each indentation to the brim with your prepared puréed cranberry sauce. A small spoon or a piping bag can help with precision.

Step 7: Bake and cool. Transfer the baking sheet to the preheated oven and bake for 8-10 minutes. The edges of the cookies should appear lightly golden, and the cranberry centers will be bubbling slightly. Avoid overbaking to maintain their tender texture. Once baked, remove the baking sheet from the oven and allow the cookies to cool completely on the baking sheet. This step is critical, as these gluten-free and vegan cookies will be very soft when hot and could fall apart if moved too soon. As they cool, they will firm up, becoming perfectly stable for transferring to a wire rack for final cooling, if desired.

Recipe Pro-Tips for Perfect Gluten-Free Thumbprint Cookies

Achieving the best results with gluten-free and vegan baking often comes down to a few key techniques. Here are some pro-tips to ensure your cranberry thumbprint cookies are absolutely perfect every time:

• Don’t skip chilling the dough. This is perhaps the most critical step for gluten-free cookies! Gluten-free flours require adequate time to properly hydrate and absorb moisture, which prevents a grainy or gritty texture in the final bake. Chilling the dough for at least 2 hours initially, and then again for 30 minutes after shaping, allows the dough to firm up. This firm dough is less prone to spreading in the oven, helping your thumbprint cookies retain their distinct shape and beautiful indentations while baking. Patience here truly pays off!
• Roll into sugar or almonds for extra crunch and appeal. While entirely optional, rolling the cookie dough balls in granulated sugar or finely chopped sliced almonds before baking adds a delightful textural contrast and an extra layer of flavor. The sugar creates a subtle crispness on the exterior, while the almonds offer a pleasant nutty crunch that perfectly complements the soft cookie and jammy center. This simple step also enhances the visual appeal of these festive cookies, making them even more inviting.
• Experiment with different fillings. This versatile gluten-free thumbprint cookie recipe is easily adaptable to a variety of fillings. While cranberry sauce offers a wonderful festive flavor, feel free to swap it out for your favorite jam to create gluten-free jam cookies. Raspberry, blueberry, apricot, or even fig jam would make fantastic alternatives, allowing you to customize the cookies for any season or occasion. Consider using different jams for a colorful assortment on your holiday platter!
• Allow cookies to cool completely before handling. It’s tempting to grab these warm, aromatic cookies straight from the oven, but resist the urge! Gluten-free and vegan cookies are particularly delicate when hot. Their structure isn’t fully set until they have cooled and firmed up. Allowing them to cool completely on the baking sheet will prevent them from crumbling or falling apart when you try to move them. This cooling time ensures your beautiful thumbprint cookies retain their integrity and perfect shape.

Storage Directions for Your Gluten-Free Thumbprint Cookies

Proper storage is key to keeping your homemade gluten-free cranberry thumbprint cookies fresh and delicious. Here’s how to store both baked cookies and unbaked dough:

• Storing baked cookies: To maintain their optimal texture and flavor, store these eggless thumbprint cookies in an airtight container at room temperature. They will remain fresh and delightful for up to 3 days. For longer freshness, especially in warmer climates, consider storing them in the refrigerator, where they can last for up to a week. Ensure the container is truly airtight to prevent them from drying out.
• Freezing baked cookies: These cookies freeze beautifully! For best results and to prevent them from sticking together, wrap each individual cookie tightly in plastic wrap. Then, place the wrapped cookies in a freezer-safe bag or an airtight container. They can be stored in the freezer for up to a couple of months. When you’re ready to enjoy them, simply thaw them at room temperature for an hour or two, or gently warm them in a low oven for a few minutes for a freshly baked taste.
• Freezing cookie dough: Preparing cookie dough in advance is a fantastic time-saver! Roll the cookie dough into individual balls and create the indentations as instructed in the recipe. Place these shaped dough balls onto a baking sheet lined with parchment paper, ensuring they don’t touch each other. Freeze them until they are solid, typically about 1-2 hours. Once frozen, transfer the solid dough balls to a freezer-safe bag or an airtight container. This method allows you to store them in the freezer for about a month, ready to be baked whenever a craving strikes or unexpected guests arrive.
  • Ready to bake from frozen? When you’re ready to bake your frozen cookie dough, simply retrieve the desired number of dough balls from the freezer. Place them directly onto a parchment paper-lined baking sheet, allowing about 15-20 minutes for them to slightly soften at room temperature before baking. You might need to add an extra 1-2 minutes to the baking time compared to fresh dough, but always keep an eye on them for golden edges. Fill the indentations with cranberry sauce just before baking.

Frequently Asked Questions About Gluten-Free Thumbprint Cookies

Here are answers to some common questions about making these delicious gluten-free cranberry thumbprint cookies, covering everything from preparation to dietary considerations:

More Irresistible Holiday Cookies & Festive Treats

If you’re looking to expand your holiday baking repertoire, or simply crave more delicious gluten-free and vegan treats, explore these fantastic recipes that are perfect for sharing, gifting, or enjoying all to yourself!

• These gluten-free Christmas cookies are an absolutely excellent addition to any holiday cookie exchange! With their vibrant sprinkles and delightful vanilla mint flavor, they are incredibly festive and sure to be a crowd-pleaser.
• For a warmly spiced and comforting treat, try these gluten-free ginger cookies. They are wonderfully chewy, perfectly spiced with all the classic ginger flavors, and remarkably, they don’t even require molasses!
• If you’re searching for something uniquely adorable and charming, look no further than these reindeer cookies! These festive little treats are guaranteed to “wow” anyone you share them with, making them perfect for holiday parties or thoughtful gifts.
• For the ultimate chocolate lover, these gluten-free dairy-free chocolate chip cookies are a must-make. They are fudgy in the center, chewy with crisp edges, and hands down one of the most incredible chocolate chip cookie recipes you’ll ever try. I highly, highly recommend adding them to your baking list!
• If you adore chocolate chip cookies but are in the mood for something a bit more adventurous and packed with flavor, kitchen sink cookies are the perfect choice for you! They combine a delightful array of sweet and savory mix-ins for an unforgettable taste experience.
• Want to stick with a timeless classic? You can’t go wrong with these gluten-free sugar cookies! While I’m not always the biggest fan of frosted cookies, this particular recipe creates sugar cookies that are so delicious and tender, you’ll fall in love with them, frosted or plain.

Thank you so much for stopping by and exploring this fantastic Gluten-Free Cranberry Thumbprint Cookie Recipe! I sincerely hope you loved creating and tasting these delectable cookies as much as I do. For more mouth-watering dairy-free, gluten-free, and/or vegan dessert inspiration and recipes, make sure to follow me on Pinterest, Facebook, and Instagram. You can also get all of my newest content, exclusive tips, and delicious recipes delivered straight to your inbox by signing up for my email newsletter — I promise to only send you the good stuff!