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Gluten free & Dairy free Jam filled Butter Cookies

Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins
Course Dessert
Servings 20 cookies


  • 1 cup unsalted butter or use dairy-free softened
  • 2/3 cup sugar plus 1/4 cup for rolling dough balls in
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/3 cup gluten-free flour
  • Jam - I used blackberry raspberry and strawberry


  • Preheat oven to 350F and grease two baking trays with vegan butter.
  • In a bowl combine softened butter and sugar and cream together until well combined.
  • Add in egg yolks, salt and vanilla extract, stir well, then add in flour. At first the dough will be separated but after mixing for a few minutes it will come together.
  • Scoop dough into 1 tbsp size balls, roll in sugar and then place on your baking tray. Repeat with rest of the dough.
  • Then using either the end of a large wooden spoon or your thumb, press an indentation into each cookie. Fill with jam, alternating between flavors.
  • Bake for 12-15 min or until the bottoms are lightly browned and the cookies are set. I pulled mine out of the oven at 13 min.
  • Transfer to a wire cooling rack, let sit for 5 minutes then eat!
  • Keep for up to a week in an airtight container.