SunButter and Jelly Thumbprint Cookies

1-1/2 cups all-purpose gluten-free flour

1/2 teaspoon gluten-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup Creamy SunButter

1/2 cup unsalted butter, softened

1/4 cup packed light-brown sugar

1/4 cup granulated sugar

1 large egg

1/4 cup jelly

1. Preheat oven to 350°F Line a baking sheet with parchment paper, set aside.
2. In a medium mixing bowl, whisk flour, baking powder, baking soda, and salt.
3. In a separate large mixing bowl, beat SunButter and butter on medium speed with an electric mixer until smooth. Add sugars and egg. Beat until well combined.
4. Add dry ingredients to wet ingredients, and mix until well combined.
5. Scoop level tablespoons of cookie dough and roll into balls. Place cookie balls onto your parchment-lined backing sheet, 2 inches apart.
6. Bake for 8-10 minutes, or until the cookies rise. Remove from the oven, and make indentations in centers with the handle of a wooden spoon.
7. Return to oven, and bake for another 6-8 minutes, or until the cookies set. Transfer cookies to wire racks, and let cool completely.
8. Add 1/2 teaspoon of jelly into the center of each cookie. Add dry ingredients to wet ingredients, and mix until well combined.
9. Scoop level tablespoons of cookie dough and roll into balls. Place cookie balls onto your parchment-lined backing sheet, 2 inches apart.
10. Store in airtight container for up to a week.