About the Recipe
Gluten-Free Gelt Thumbprint Cookies with Sprinkles are such a fun and festive treat, perfect for celebrating the season! They combine the nostalgic charm of a classic thumbprint cookie with the joyful addition of shiny chocolate gelt, creating a dessert that is both delicious and visually delightful. Picture a soft, buttery cookie base baked to golden perfection, each one indented in the center to cradle a smooth, melty chocolate gelt coin. As soon as the warm cookies are topped with the gelt, the chocolate softens slightly, making it ideal for pressing in a shower of colorful sprinkles or blue-and-white nonpareils to capture a holiday sparkle.
These cookies are not just tasty—they bring a playful, celebratory feel to any dessert table. The buttery dough pairs beautifully with the rich chocolate, while the sprinkles add a crunchy texture and festive pop of color. Whether you enjoy them with a cup of tea, share them at a holiday gathering, or package them in a gift box, Gelt Thumbprints are sure to delight kids and adults alike. They’re easy to customize too: use different sprinkle colors, try dark or milk chocolate gelt, or even add a hint of citrus zest to the dough for an extra layer of flavor. This simple cookie transforms into a seasonal showstopper everyone will love.
Ingredients
1 cup granulated sugar
1 stick unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 ¾ cups gluten-free all-purpose Flour
½ cup almond flour
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon xanthan gum
Orange zest (from about 1 orange)
1 ½ teaspoons pure almond extract
½ teaspoon pure vanilla extract
20 chocolate gelt coins
Cooking spray or light corn syrup
1 cup blue and white nonpareils or sprinkles
Preparation
Lightly grease (or line with parchment) two baking sheets. Preheat the oven to 350 degrees Fahrenheit.
Beat the butter and sugar together until fluffy. Add the egg and vanilla stir until combined, scraping the sides of the bowl and stirring again briefly.
Add the dry ingredients, stirring just until the dough comes together.
Utilize a medium cookie scoop to achieve the correct size cookie. Press and form the cookie dough into a circle ¼ inch thick.
Lightly spray the cookies with cooking spray or brush with light corn syrup.
Sprinkle nonpareils or sprinkles on each cookie.
Bake the cookies for about 12 minutes. Remove them from the oven, and cool completely on the pan.
While the cookies are still warm, press a chocolate coin into each one. Allow them to cool completely.
Notes