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Preheat oven to 375°F and line a baking sheet with parchment paper.
In a large bowl, beat the butter with an electric mixer until creamy.
Add the granulated sugar and brown sugar and beat until the ingredients are well combined.
Add the egg yolk, pure vanilla extract, and salt and beat until the ingredients are well combined.
Add the gluten-free flour and mix until completely combined. Occasionally scrape the sides and bottom of the bowl. The dough will seem dry and crumbly, but it will come together.
Scoop cookie dough into 1 ½ tablespoon-sized balls using a greased cookie scoop. Roll the cookie dough in a round ball.
Roll the cookie ball into a small bowl with the ⅓ cup of granulated sugar and place the cookie ball on the prepared baking sheet. Place the cookie dough balls about 2-inches apart.
Use your thumb or the back of a rounded teaspoon to gently press an indent in the center of the cookie dough.
Place the jam in a small microwave-safe bowl. Microwave for about 5-10 seconds, or until jam no longer firm and it is easy to stir. Stir until smooth.
Spoon the heated jam into each thumbprint, filling each indent to the brim.
Bake on the center rack for 12-14 minutes or until edges of the cookies are turning light golden brown.
Allow cookies to cool completely on baking sheet.
Store leftovers in an air-tight container.