These Gluten-Free Salted Dulce de Leche Thumbprint Cookies are buttery, tender, and filled with rich dulce de leche for an irresistible sweet and salty treat. Whether you choose the almond flour version, the brown butter variation, or the classic shortbread option, these cookies are perfect for holiday cookie trays, special occasions, or everyday baking.
Prep Time
20 minutes
Bake Time
10 to 12 minutes for Options 1 and 2
50 to 55 minutes for Option 3
Total Time
35 minutes to 1 hour 15 minutes
Yield
24 cookies
Option 1: Almond Flour Dulce de Leche Thumbprint Cookies
¾ cup plus 2 tablespoons super-fine blanched almond flour
½ cup plus 2 tablespoons gluten-free oat flour
¾ cup tapioca flour
¼ teaspoon kosher salt
1 stick unsalted butter, room temperature
¼ cup plus 2 tablespoons granulated sugar, plus additional sugar for rolling
¾ teaspoon pure vanilla extract
¼ teaspoon almond extract
¼ cup dulce de leche
Flaked sea salt for garnish
Option 2: Brown Butter Dulce de Leche Thumbprint Cookies
1¼ cups unsalted butter, softened, divided
¾ cup light brown sugar
2 egg yolks
1 teaspoon vanilla extract
2¼ cups gluten-free all-purpose flour, sifted
¼ teaspoon salt
½ cup dulce de leche
Flaked sea salt for garnish
Option 3: Gluten-Free Dulce de Leche Shortbread Cookies
16 tablespoons salted butter, cool room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract, optional
2 cups gluten-free Measure for Measure flour
½ cup dulce de leche for drizzling or spreading
Flaked sea salt for garnish
Option 1: Almond Flour Dulce de Leche Thumbprint Cookies
Prepare the Oven and Baking Sheet
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 aside for rolling the cookie dough.
Mix the Dry Ingredients
In a medium bowl, sift together the almond flour, oat flour, tapioca flour, and kosher salt.
Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar until light and fluffy, about 3 to 5 minutes.
Add the vanilla extract and almond extract and mix until fully incorporated.
Make the Dough
Gradually add the dry ingredients to the butter mixture and mix until thoroughly combined.
Continue mixing for about 30 seconds until the dough becomes soft and pliable.
Shape the Cookies
Roll the dough into 1-tablespoon-sized balls.
Roll each ball lightly in the reserved sugar and place them 2 inches apart on the prepared baking sheet.
Bake the Cookies
Bake for 10 to 12 minutes, or until the bottoms and edges are lightly golden.
Create the Thumbprints
Remove the cookies from the oven and immediately press a shallow indentation into the center of each cookie using a teaspoon measuring spoon.
Cool and Fill
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Once cooled, spoon or pipe dulce de leche into the center of each cookie.
Finish and Serve
Sprinkle the cookies with flaked sea salt before serving.
Option 2: Brown Butter Dulce de Leche Thumbprint Cookies
Brown the Butter
Place ¾ cup of the butter in a small saucepan over medium heat.
Cook, swirling frequently, until the butter turns a light amber color and develops a nutty aroma, about 3 minutes.
Remove from the heat and transfer to a heatproof bowl, leaving behind any overly dark bits.
Refrigerate for 10 to 15 minutes, stirring occasionally, until partially solidified.
Prepare the Oven and Baking Sheets
Preheat the oven to 350°F.
Line two baking sheets with parchment paper.
Make the Dough
Measure the browned butter and add enough of the remaining softened butter to equal 1 cup total butter.
In a large bowl, beat the butter and brown sugar together until smooth and creamy, about 3 minutes.
Add the egg yolks and vanilla extract and beat until combined.
Sift in the gluten-free flour and salt. Mix just until incorporated, scraping down the bowl as needed.
Shape the Cookies
Roll the dough into 1-tablespoon-sized balls.
Arrange them 2 inches apart on the prepared baking sheets.
Bake the Cookies
Bake for 10 to 12 minutes, or until the bottoms and edges are lightly browned.
Create the Thumbprints
Immediately after removing the cookies from the oven, press a shallow indentation into the center of each cookie using a teaspoon measuring spoon.
Cool the Cookies
Allow the cookies to cool on the baking sheets for 5 minutes.
Transfer to a wire rack and cool completely.
Fill and Garnish
Using a piping bag or zip-top bag with a corner cut off, pipe dulce de leche into each cookie cavity.
Sprinkle with flaked sea salt before serving.
Option 3: Gluten-Free Dulce de Leche Shortbread Cookies
Prepare the Oven and Pans
Preheat the oven to 300°F.
Lightly grease two 8-inch round cake pans. If desired, line the pans with parchment paper and lightly grease the parchment.
Make the Shortbread Dough
In a medium bowl, beat together the butter, confectioners’ sugar, vanilla extract, and almond extract until smooth.
Add the gluten-free Measure for Measure flour and continue mixing until a stiff dough forms.
If necessary, add up to 1 tablespoon of water until the dough comes together.
Press the Dough into the Pans
Divide the dough evenly between the prepared pans.
Press the dough into smooth, even layers using your fingers or a small rolling pin.
If the dough sticks, cover it with plastic wrap and press through the wrap.
Dock the Dough
Remove the plastic wrap if used.
Prick the dough all over with a fork to allow steam to escape and prevent bubbling during baking.
Bake the Shortbread
Bake for 50 to 55 minutes, or until lightly golden across the top and deeper golden around the edges.
Cut the Shortbread
Remove from the oven and immediately invert the shortbread rounds onto a clean work surface.
Using a sharp knife or pizza cutter, cut each round into 12 wedges while still warm.
Transfer the wedges to a cooling rack.
Add the Dulce de Leche
Once cooled, drizzle the wedges with dulce de leche or spread a thin layer over each piece.
Finish and Serve
Sprinkle lightly with flaked sea salt before serving.
Warm the dulce de leche slightly before piping for a smoother and more attractive finish.
Option 1 produces a tender cookie with a delicate nutty flavor from almond flour.
Option 2 delivers a rich caramel-like flavor thanks to the browned butter.
Option 3 creates a classic buttery shortbread texture that pairs beautifully with dulce de leche.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 3 months in a freezer-safe container.
For an extra indulgent treat, drizzle the finished cookies with melted gluten-free chocolate before serving.
