Gluten-Free Confetti Thumbprint Cookies
Prep time
Cook time
Total time
Serves: 2 dozen
  • Cookies:
  • 1 cup (2 sticks) dairy-free butter
  • ½ cup brown sugar
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 2 ⅓ cups gluten-free all-purpose flour blend
  • ¾ tsp. xanthan gum (omit if your flour blend already contains it or guar gum)
  • ½ t. salt
  • Rainbow sprinkles
  • Icing:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 1 Tablespoon almond milk (or other milk of choice)
  • Food coloring of choice (a few drops)
  1. Mix the butter, brown sugar, egg yolks, and vanilla together thoroughly.
  2. Sift the gluten-free flour blend, xanthan gum (if needed) and salt together and then stir into batter.
  3. Wrap the dough tightly in plastic wrap, and refrigerate for at least one hour.
  4. Once you’re ready to bake, preheat your oven to 375 degrees.
  5. Roll the dough into 1 Tablespoon balls, slightly flattened, and then roll in sprinkles or jimmies.
  6. Place 1” apart on ungreased cookie sheets.
  7. Bake 5 minutes in 375 degree oven, remove from oven and quickly press thumb gently on top of each cookie, then return the cookies back to the oven for an additional 2-3 minutes.
  8. Remove the cookies from the oven and allow them to cool.
  9. Once the cookies are completely cool, prepare the icing by mixing the powdered sugar, milk, and food coloring together, and then drizzle into the indentation in the cookies. Allow the icing to set.
  10. Enjoy!
Recipe by Grain Changer at