Chai Spiced Thumbprint Cookies – Gluten Free

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Gluten-Free Chai Spiced Thumbprint Cookies…yes it is that time of the year to start with festive cookies. Perfectly spiced with chai spices, coated with spiced sugar mix and finished with ginger marmalade. This gluten-free chai spiced thumbprint cookie is a one-bowl recipe and so much fun to make. Deliciously flavoured with chai spices, such as cardamom, ginger, cinnamon, nutmeg and a pinch of black pepper. The chai flavour is not overpowering, but it does make this cookie extra special. The cookies are extra buttery with a dollop of ginger marmalade in every cookie. I used ginger marmalade, but feel free to use any jam or marmalade that you love. The reason I used ginger flavour is because it ties in beautifully with the chai spices. There is so much flavour going on in these festive gluten-free cookies.

For the recipe, it is straight forward. All you need is one bowl, so super easy cleanup. First, you combine the butter, sugar, egg, vanilla and spices. Then you mix in the flour and create small cookie balls. What I love about this cookie dough it does not stick to your hands when you are making the balls. Then roll the balls in spiced sugar, create a small hole in the middle of each cookie and fill with marmalade. That is it, nothing to it. When it comes to holiday baking, I sometimes use refined sugar….sorry, but once in a while, we can all indulge — the good thing about this recipe, I used less than half the sugar you would use in a typical sugar cookie recipe. I am super excited about this cookie because it is festive and delicious to every last bite. I feel it is never too early to start collecting cookie recipes for the holiday season, don’t you agree? Enjoy!

Ingredients

  • ½ cup unsalted butter, at room temperature
  • 1/3 cup GF organic powdered sugar (most are GF, but check the ingredients to confirm)
  • 1 large egg white, at room temperature
  • 1 ½ tsp. pure vanilla extract
  • 1/4 tsp. GF ground ginger
  • 1/4 tsp. GF cinnamon
  • 1/4 tsp. GF ground cardamom
  • 1/8 tsp. GF nutmeg
  • Pinch of GF ground black pepper
  • 1 ¼ cup gluten-free all-purpose flour blend (if your blend does not include Xanthan Gum add 1/2 tsp.)
  • TOPPING
  • 2 Tbsp. turbinado sugar (minimally refined raw cane sugar with caramel flavour)
  • 1/4 tsp. GF cinnamon
  • 1/4 tsp. GF ground ginger
  • 3 Tbsp. ginger marmalade
  • Instructions

  • Preheat oven to 325 F and line a baking tray with parchment paper
  • In a large bowl beat together butter, sugar, egg white, vanilla, ginger, cinnamon, cardamom, nutmeg and black pepper until creamy
  • Add flour, using a spatula blend together until cookie dough forms
  • Scoop the dough about the size of a walnut and roll into a ball. You should have 18 balls
  • For the topping; mix turbinado sugar with cinnamon and ginger Roll the cookie ball lightly in the spiced sugar mix and place on prepared baking sheet
  • Using your finger, poke a hole in the center of each cookie and fill with marmalade
  • Bake for 15 - 17 minutes until the edges start to golden. Transfer onto a cooling rack


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