Gluten-Free Chai Spiced Thumbprint Cookies

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Average Rating: 5 | Rated By: 5 users

Gluten-Free Chai Spiced Thumbprint Cookies…Perfectly spiced with chai spices, coated with spiced sugar mix and finished with ginger marmalade. A festive cookie not to be missed this holiday baking.

This gluten-free chai-spiced thumbprint cookie is a one-bowl recipe and so much fun to make. It is 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 gluten-free cookie extra special. 


gluten free thumbprint cookies in a cup


The thumbprint 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. I used ginger flavour because it ties in beautifully with the chai spices. 

There is so much flavour going on in these incredibly delicious chai-spiced thumbprint cookies.

Gluten-Free Chai Spiced Thumbprint Cookies – The details!

The recipe is straightforward. All you need is one bowl, making it an easy cleanup. First, combine the butter, sugar, egg, vanilla and spices. 

Then mix in the flour and create small cookie balls. What I love about this cookie dough is that it does not stick to your hands when you make the balls. Isn’t that great! 

Then roll the balls in spiced sugar. Using your finger, create a small hole about halfway in the middle of each cookie and fill it with marmalade. That is it, nothing to it. 


thumbprint cookies, cinnamon stick and a cup


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 thumbprint cookies recipe, I use less than half the sugar you would use in a typical sugar cookie recipe.

I am super excited about this gluten-free chai spiced thumbprint cookies because it is festive and delicious to every last bite. 

It is never too early to start collecting cookie recipes for the holiday season or any season, don’t you agree? Enjoy!


  • 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.)
  • 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
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  • 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 about half way 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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