Make decadent gluten-free salted dulce de leche thumbprint cookies with your choice of almond flour, brown butter, or buttery shortbread.
Buttery, tender, and filled with luscious caramel flavor, these Decadent Gluten-Free Salted Dulce de Leche Thumbprint Cookies balance rich sweetness with a delicate touch of flaked sea salt. They make an irresistible addition to holiday cookie trays, dessert tables, homemade gift boxes, and special-occasion menus.
This recipe includes three distinct gluten-free variations. Choose the delicate almond flour thumbprint cookies, the deeply flavored brown butter thumbprint cookies, or the classic shortbread wedges. Each option pairs beautifully with creamy dulce de leche and flaked sea salt.
Directions
Option 1: Almond Flour Dulce de Leche Thumbprint Cookies
Step 1: Prepare the Oven
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Place a few tablespoons of granulated sugar in a small bowl and set it aside for rolling the cookie dough.
Step 2: Combine the Dry Ingredients
Sift the almond flour, gluten-free oat flour, tapioca flour, and kosher salt together in a medium bowl. Set the mixture aside while preparing the butter and sugar.
Step 3: Cream the Butter and Sugar
Place the softened butter and 1/4 cup plus 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large mixing bowl and a hand mixer.
Beat for 3 to 5 minutes, or until the mixture is light and fluffy. Add the vanilla extract and almond extract, then mix until fully incorporated.
Step 4: Make the Cookie Dough
Gradually add the dry ingredients to the butter mixture. Mix until the ingredients are thoroughly combined.
Continue mixing for approximately 30 seconds, or until the dough becomes soft and pliable.
Step 5: Shape the Cookies
Portion the dough into 1-tablespoon pieces and roll each portion into a smooth ball. Lightly roll each ball in the reserved granulated sugar.
Arrange the cookies approximately 2 inches apart on the prepared baking sheet.
Step 6: Bake the Cookies
Bake for 10 to 12 minutes, or until the bottoms and edges are lightly golden.
Step 7: Create the Thumbprints
Remove the cookies from the oven. While they are still warm, use the back of a teaspoon measuring spoon to press a shallow indentation into the center of each cookie.
Step 8: Cool and Fill the Cookies
Allow the cookies to cool on the baking sheet for 5 minutes. Transfer them to a wire rack and let them cool completely.
Spoon or pipe the dulce de leche into the center of each cooled cookie. Garnish with flaked sea salt before serving.
Option 2: Brown Butter Dulce de Leche Thumbprint Cookies
Step 1: Brown the Butter
Place 3/4 cup of the softened butter in a small saucepan over medium heat. Cook for approximately 3 minutes, swirling the pan frequently, until the butter develops a nutty aroma and turns light amber.
Remove the saucepan from the heat. Carefully pour the browned butter into a heatproof bowl, leaving any overly dark bits behind.
Refrigerate the browned butter for 10 to 15 minutes, stirring occasionally, until it becomes partially solidified.
Step 2: Prepare the Oven and Baking Sheets
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 3: Measure the Butter
Measure the cooled browned butter. Add enough of the remaining softened butter to equal 1 cup of butter in total.
Step 4: Make the Cookie Dough
Place the measured butter and brown sugar in a large mixing bowl. Beat for approximately 3 minutes, or until smooth and creamy.
Add the egg yolks and vanilla extract. Beat until thoroughly combined.
Sift the gluten-free all-purpose flour and salt into the bowl. Mix just until incorporated, scraping down the sides and bottom of the bowl as needed.
Step 5: Shape the Cookies
Portion the dough into 1-tablespoon pieces and roll them into smooth balls. Arrange the cookies approximately 2 inches apart on the prepared baking sheets.
Step 6: Bake the Cookies
Bake for 10 to 12 minutes, or until the bottoms and edges are lightly browned.
Step 7: Create the Thumbprints
Immediately after removing the cookies from the oven, use the back of a teaspoon measuring spoon to press a shallow indentation into the center of each cookie.
Step 8: Cool the Cookies
Allow the cookies to cool on the baking sheets for 5 minutes. Transfer them to a wire rack and let them cool completely.
Step 9: Fill and Garnish the Cookies
Transfer the dulce de leche to a piping bag or a zip-top bag with one corner cut off. Pipe the filling into each cookie cavity.
Sprinkle the cookies with flaked sea salt before serving.
Option 3: Gluten-Free Dulce de Leche Shortbread Cookies
Step 1: Prepare the Oven and Pans
Preheat the oven to 300°F. Lightly grease two 8-inch round cake pans.
If desired, line the bottoms of the pans with parchment paper and lightly grease the parchment.
Step 2: Make the Shortbread Dough
Place the salted butter, confectioners’ sugar, vanilla extract, and optional almond extract in a medium mixing bowl. Beat until smooth and thoroughly combined.
Add the gluten-free measure-for-measure flour and continue mixing until a stiff dough forms. If the dough remains too dry to hold together, gradually add up to 1 tablespoon of water.
Step 3: Press the Dough into the Pans
Divide the shortbread dough evenly between the prepared cake pans. Use your fingers or a small rolling pin to press it into two smooth, even layers.
If the dough sticks to your hands or rolling pin, cover it with plastic wrap and press through the wrap.
Step 4: Dock the Shortbread
Remove the plastic wrap if it was used. Prick the dough all over with a fork to help steam escape and reduce bubbling during baking.
Step 5: Bake the Shortbread
Bake for 50 to 55 minutes, or until the shortbread is lightly golden across the top and deeper golden around the edges.
Step 6: Cut the Shortbread
Remove the pans from the oven. Immediately and carefully invert the warm shortbread rounds onto a clean work surface.
Use a sharp knife or pizza cutter to cut each round into 12 wedges while the shortbread is still warm. Transfer the wedges to a wire rack and let them cool completely.
Step 7: Add the Dulce de Leche
Drizzle the cooled shortbread wedges with dulce de leche or spread a thin layer over each piece.
Step 8: Garnish and Serve
Sprinkle the shortbread lightly with flaked sea salt before serving.
Notes
Warm the dulce de leche slightly if needed to give it a smoother consistency for piping, drizzling, or spreading.
Option 1 produces tender thumbprint cookies with a delicate nuttiness from the almond flour and almond extract.
Option 2 has a deeper, caramel-like flavor created by the browned butter and light brown sugar.
Option 3 produces buttery shortbread wedges rather than traditional thumbprint cookies. The dulce de leche may be drizzled over the wedges or spread across their surfaces.
Allow the cookies to cool completely before adding the dulce de leche. Filling warm cookies may cause the dulce de leche to soften and spread.
Store the finished cookies in an airtight container at room temperature for up to 4 days.
Baked cookies may be frozen in a freezer-safe container for up to 3 months.
For an extra-indulgent finish, drizzle the cookies with melted gluten-free chocolate before serving.
Check the labels on the oat flour, all-purpose flour, measure-for-measure flour, dulce de leche, extracts, chocolate, and other packaged ingredients to confirm that they meet your gluten-free needs. Prevent cross-contact by using clean utensils, bowls, baking pans, and preparation surfaces.
