These gluten free thumbprint cookies are made with fresh strawberries in the dough. Then each one is filled with a sweet, tangy cheesecake filling that bakes up smooth and creamy. It's a bright, buttery bite that feels special enough for spring gatherings yet simple enough for an afternoon treat.
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Skill Level: Intermediate
Shortcut Central: Use a good-quality strawberry jam instead of cooking down fresh berries.
Flavor Remix: Swap the cheesecake filling for lemon curd or strawberry jam.
Allergy Watch: Nut-Free
I love a good thumbprint cookie. Easier than making stuffed cookies but the same delcious contrast of flavors. And this version is like a strawberry cheesecake in cookie form.
I love making these in late spring and summer when berries are at their peak, but using frozen strawberries means you can bake them year-round. They are the fruity version of my pumpkin thumbprint cookies.
What makes these worth baking over any other thumbprint cookie? The texture balance. The cookies stay soft and tender, the centers bake up velvety, and the strawberry flavor really shines.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Strawberries: Use fresh or frozen berries. You can also use a blend of blackberries and strawberries.
- Vanilla Extract: Or use an equal amount of vanilla paste.
- Cream Cheese:Full-fat cream cheese makes the filling velvety. Avoid whipped or spreadable styles because it doesn't set the same.
How to Make Gluten Free Strawberry Thumbprint Cookies
A step-by-step visual guide for making gluten-free strawberry cookies. You can skip to the recipe for the full written instructions.
Cook Down the Strawberries
Dicing your strawberries small will help the jam cook down faster. Cool the mixture completely before adding it to the cookie batter, it should be spoonable but not hot.
Make the Dough
Cream together the butter and sugar until light and fluffy. Add in the homemade jam, eggs and sifted flour.
Chill
Chilling the dough prevents spreading and ensures the cookie can hold the filling.
Make the Filling
Whisk the filling until smooth and keep at room temp until ready to use.
Assemble
Roll the dough into one-inch balls, press an indentation with your thumb, and spoon a little cheesecake filling into each well.
Bake
Cooling on the baking sheet first helps them hold their shape before transferring to a rack.
Recipe Tips
- Room temp ingredients matter. Both the butter and cream cheese should be soft but not warm for the creamiest texture.
- Don't overbake. These cookies should stay pale with just the faintest golden edge. Overbaking can make the centers crack.
- Use cool baking sheets. Placing dough on a warm pan encourages spreading. Rotate pans and cool between batches.
Make Ahead and Storing
Make Ahead: Chill the dough balls for up to 24 hours before baking. If you make the cream cheese filling ahead, allow 30 minutes for it to come to room temperature before filling the cookies.
Storing: Keep baked cookies in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze unbaked dough balls after scooping.
📖 Recipe
Gluten Free Strawberry Thumbprint Cookies
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Ingredients
- 1 cup strawberries chopped
- ¾ cup granulated sugar divided
- 1 ½ cups 1:1 gluten-free flour with xanthan gum
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter room temperature
- 1 egg room temperature
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Instructions
- In a medium bowl, whisk together the gluten-free flour, salt, and baking soda. Set the dry ingredients aside.1 ½ cups 1:1 gluten-free flour with xanthan gum, ½ teaspoon kosher salt, ¼ teaspoon baking soda
- Place the strawberries and 2 tablespoons of granulated sugar in a small saucepan over medium heat. Cook, stirring often, until the berries break down, about 10 minutes. Remove from heat and let cool.1 cup strawberries, ¾ cup granulated sugar
- Place the butter and remaining granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer), and beat on medium-high speed until light and fluffy, about 3 minutes, scraping down the bowl as needed.½ cup unsalted butter, ¾ cup granulated sugar
- Add the egg and vanilla, and mix until combined. Add the dry ingredients and mix on low speed until just combined.1 egg, 1 teaspoon vanilla extract
- Chill the dough for 1 hour. While the dough chills, prepare the cream cheese filling.
- Preheat the oven to 375°F (190°C).
- Scoop the cookie dough into 1-inch balls and place them about 2 inches apart on an insulated cookie sheet.
- Use your thumb to press an indentation into the center of each dough ball, creating a well for the cream cheese filling. Spoon about 1 ½ teaspoons of the cream cheese mixture into each indentation.
- Bake for 6-8 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cream Cheese Filling
- In a medium bowl, mix together the cream cheese, granulated sugar, vanilla extract, and salt until smooth and well combined. Set aside at room temperature.8 ounces cream cheese, ⅔ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon kosher salt
Equipment
- saucepan
- electric mixer or stand mixer
Notes
- You can mix the cream cheese filling by hand or use a mixer.
- The dough can be scooped and chilled, or you can scoop it after the chilling
Nutrition
Recipe Questions
Yes, just thaw and drain them well before cooking down with sugar. They may need to cook a little longer to thicken up properly.
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