Make easy gluten-free gelt thumbprint cookies with orange zest, colorful blue and white sprinkles, and rich chocolate centers for Hanukkah.
Festive, colorful, and filled with chocolate, this Easy Gluten-Free Gelt Thumbprint Cookies with Sprinkles Recipe is perfect for Hanukkah celebrations and holiday cookie trays. Each tender cookie combines buttery richness with fragrant orange zest, almond extract, vanilla, and a smooth chocolate gelt center.
Blue and white sprinkles give the cookies their cheerful holiday appearance and add a light crunch to every bite. Pressing the chocolate gelt into the cookies immediately after baking softens the chocolate slightly and helps each coin settle neatly into the center.
This recipe includes two complete flour options. The individual flour blend combines oat flour, sweet rice flour, tapioca flour, and cornstarch for a delicate, tender texture. The gluten-free all-purpose flour option offers a convenient alternative made richer with almond flour. Choose one complete option when preparing the cookies.
Serve these gluten-free gelt thumbprint cookies during Hanukkah, add them to an assorted dessert platter, or tuck them into holiday gift boxes. They pair beautifully with coffee, tea, hot chocolate, or warm apple cider.
Directions
Option 1: Individual Gluten-Free Flour Blend
Step 1: Prepare the Oven
Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Flavor the Sugar
Place the granulated sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment. Rub the zest into the sugar with your fingertips for several minutes. This releases the citrus oils and distributes the orange flavor throughout the cookie dough.
Step 3: Cream the Butter and Sugar
Add the softened butter to the orange sugar. Beat for 2 to 3 minutes, or until the mixture is light and creamy.
Step 4: Add the Wet Ingredients
Add the eggs, almond extract, and vanilla extract. Mix until the ingredients are thoroughly combined, stopping to scrape the sides of the bowl as needed.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the oat flour, sweet rice flour, tapioca flour, cornstarch, xanthan gum, and kosher salt.
Step 6: Make the Cookie Dough
Gradually add the dry ingredients to the butter mixture while mixing on low speed. Continue mixing until a smooth dough forms and begins pulling away from the sides of the bowl.
Step 7: Shape the Cookies
Use a medium cookie scoop to divide the dough evenly between the prepared baking sheets. Roll each portion into a smooth ball and gently flatten it into a disk approximately 1/4 inch thick. If the dough sticks while shaping, lightly dust your hands with the additional tapioca flour.
Step 8: Add the Sprinkles
Lightly coat the tops of the cookies with cooking spray or brush them with a thin layer of light corn syrup. Generously cover each cookie with blue and white sprinkles.
Step 9: Bake the Cookies
Bake for 7 to 9 minutes, or until the edges are lightly golden. Avoid overbaking so the centers remain tender.
Step 10: Add the Chocolate Gelt
Remove the cookies from the oven and immediately press one chocolate gelt coin gently into the center of each cookie.
Step 11: Cool the Cookies
Allow the cookies to cool completely before transferring them to a serving platter or storage container.
Option 2: Gluten-Free All-Purpose Flour Blend
Step 1: Prepare the Oven
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2: Cream the Butter and Sugar
Place the softened butter, granulated sugar, and orange zest in a large mixing bowl. Beat until the mixture is light and fluffy.
Step 3: Add the Wet Ingredients
Add the egg, almond extract, and vanilla extract. Beat until the mixture is smooth and evenly combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, xanthan gum, and kosher salt.
Step 5: Make the Cookie Dough
Gradually add the dry ingredients to the butter mixture. Mix just until a soft, evenly blended dough forms.
Step 6: Shape the Cookies
Use a medium cookie scoop to portion the dough evenly onto the prepared baking sheets. Roll each portion into a ball, then gently flatten it into a circle approximately 1/4 inch thick.
Step 7: Decorate with Sprinkles
Lightly brush the tops with corn syrup or coat them with cooking spray. Generously cover each cookie with blue and white sprinkles.
Step 8: Bake the Cookies
Bake for 10 to 12 minutes, or until the edges are lightly golden.
Step 9: Add the Chocolate Gelt
Remove the cookies from the oven and immediately press one chocolate gelt coin into the center of each warm cookie.
Step 10: Cool the Cookies
Let the cookies cool completely before transferring them to a serving platter or storing them.
Notes
Prepare only one flour option for each batch. The two ingredient lists are complete alternatives and should not be combined.
The individual flour blend produces a delicately textured cookie. Sweet rice flour contributes softness and chewiness, tapioca flour provides flexibility, and cornstarch helps keep the cookies tender.
The gluten-free all-purpose flour option simplifies preparation. Almond flour adds moisture and richness that complement the orange, almond, vanilla, and chocolate flavors.
For additional decoration, combine blue sanding sugar with white nonpareils, add edible silver stars, or use pearlized sprinkles. Completely cooled cookies may also be decorated with a light drizzle of melted white chocolate.
Press the chocolate gelt into the cookies as soon as they come out of the oven. The warm cookies will be soft enough to hold the coins securely as they cool.
Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
Place parchment paper between the layers to protect the sprinkles and chocolate centers.
For longer storage, freeze the cookies in an airtight freezer-safe container for up to 2 months. Thaw them at room temperature before serving.
When preparing these cookies for someone with celiac disease or gluten sensitivity, verify that the oat flour, all-purpose flour blend, almond flour, baking powder, xanthan gum, chocolate gelt, extracts, cooking spray, corn syrup, and decorations have appropriate gluten-free labeling. Prevent cross-contact by using clean equipment, utensils, baking sheets, and work surfaces.
