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Vegan Thumbprint Cookies - The combination of tart jam and a buttery-sweet crumb is pure bliss in every bite.
'Tis the season for everything festive and sweet! I'm up to my ears in cookies and I couldn't be happier! My go-to holiday cookies are these Jam-Filled Vegan Thumprint Cookies.
I give them out every year along with Hot Chocolate on a Stick and Cookies in a Jar. They bring tons of smiles and that's what matters.
This recipe was posted back in 2016 and I felt it needed fresh new photos and easy-to-follow instructions. The cookies are still amazingly delicious!
How to make Vegan Thumbprint Cookies
(full instructions and notes in recipe card below)
- First, whisk the flour and salt together and set aside.
- Now add slightly softened vegan butter to the bowl of a Stand Mixer and beat until creamy. Add the sugar and beat until incorporated and scrape down sides as needed.
- Add the vanilla and almond extract then mix until combined.
- On low speed, gradually add the dry ingredients and mix until dough starts to form. *Don't over mix.
- Add almond milk and mix on low to combine.
- Scoop the dough and roll it into smooth ball-shape. Place on your baking sheet about 1 ½ " apart.
- Make the indentations by using the back of a ¼ teaspoon and press down gently about ½ way in.
- Spoon jam into each well using a small spoon or you can pipe it in.
- Now bake in the oven until barely lightly golden about 13-15 minutes. Baking too long will make them crispy. Carefully check the bottom of one cookie - it should be lightly golden.
- Let cool on pan for 10 minutes before transferring them to a cooling rack.
Tip: I found that the dough cracked less if I made the indentation right after rolling each ball, instead of rolling them all first. If you do see a few cracks, just gently smooth them out with you finger or just leave them be. Small cracks are completely normal and add character.
Do I need an electric mixer to make Thumbprint Cookies?
No, you can do it all by hand and the cookies will still be delicious. They might be a hair less fluffy, but it's not a notable difference.
Here's what you'll need to do:
STEP 1: You'll need to soften the butter enough that you can work with it by hand. However, you don't want it to be melty.
STEP 2: In a medium bowl, whisk the flour and together. Set aside.
STEP 3: Place the butter in a large bowl and break it down with a wooden spoon or silicone spatula. Mix it for about a minute to get a creamy texture.
STEP 4: Add your sugar and mash it together with the butter using a large fork. Now, start whipping it until it's soft and fluffy. Add the extracts and whip to combine.
STEPS 5: Add the flour into the butter/sugar mixture and mix until just combined (don't overwork). Add the non-dairy milk and mix until a dough is formed. If it's too dry or crumbly, add another teaspoon of milk. Now you can make the cookies following the instructions in the recipe card.
Do I need to chill cookie dough?
That's the million dollar question! Most of the time, it's safest to do so. Especially, if the recipe calls for it. However, I rarely chill the dough for this recipe. I work fairly quickly and never feel that my dough is too soft.
I use a Marble Pastry Slab to keep it cool while I'm rolling the balls. If by chance the dough feels soft or sticky, I'll wrap it in cling wrap and chill for 15-20 minutes.
If the dough isn't rolling easily into a ball shape or holding its shape, then the dough is too soft and you should chill it.
Are you guys ready? Let's do this!
I'd love to hear from you
If you make these Vegan Thumbprint Cookies, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
📖 Recipe
Vegan Thumbprint Cookies with Raspberry Jam
Ingredients
- 2 cups all-purpose flour *see notes for proper measuring
- ½ teaspoon salt
- ½ cup granulated sugar
- ¾ cup vegan stick buter , slightly softened
- 2 tablespoons almond milk , or any plant-based milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ⅓ cup Homemade Raspberry Jam , or any jam
- *Optional: powdered sugar for sprinkling
Instructions
- Preheat oven to 350°F (177 °C). Line 1 extra large baking sheet (or 2 medium) with parchment paper. Set aside.
- In a medium bowl, whisk flour and salt together to combine well.
- Add the softened vegan butter to the bowl of a Stand Mixer and fit with a paddle attachment (or use a medium/large stainless steel bowl with a Hand Mixer). Beat on medium until creamy for 30 seconds.
- Add the sugar and beat on medium until incorporated (about 30-60 seconds). Scrape down sides as needed. Now add the vanilla and almond extract and mix on medium until combined (about 30 seconds).
- Turn to low speed and gradually add the flour and mix until just combined and dough starts to form (about 30-60 seconds) *Don't over mix. Scrape down sides as needed. Now add the 2 tablespoons of almond milk and mix on low to combine.
- Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 ½ inches apart (try to keep the dough around the same measurement for even baking and prettier cookies).
- Now, you can make the indentations by using the back of a ¼ teaspoon (or your index finger). Press down gently about ½ way in (not too far or the jam will come out the bottom). (*Some cracks are normal and you can gently smooth them with your fingers or leave them there)
- Using a small spoon (or piping bag), fill each cookie with jam (don't overfill or it will spill out during baking).
- Bake in the oven until barely lightly golden about 13-15 minutes (baking too long will make them crispy). Carefully check the bottom of a cookie - it should be lightly golden. Remove from oven and let cool on baking sheet for 5-10 minutes before transferring them to a cooling rack for another 10 minutes. Dust with powdered sugar if desired.
Notes
- For accurate results, don't scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. * Example photo below recipe card.
- If your dough is too soft or sticky to work with, wrap it in cling wrap and chill for 15-20 minutes. The dough will soften again as you're rolling the balls. Make sure the dough balls are smooth to avoid cracking.
- If your dough is dry or crumbly, you can add ½ teaspoon of non-dairy milk and gently work it in until just combined. Add more if needed.
- Keep stored in an airtight container for 5-7 days.
- I found that the dough cracked less if I made the indentation right after rolling each ball, instead of rolling them all first. If you do see a few cracks, just gently smooth them out with you finger or just leave them be.
- If you don't have an electric mixer, check post above for instructions.
- Makes approximately 40 cookies.
Rikk Wednesdays
Made these for a largely non-vegan crowd last night, and then got rave reviews. I used full fat coconut milk. Thanks so much!
Melissa Huggins
This is wonderful to hear! Thank you for making them and sharing your feedback. So happy everyone loved them. Must've been fabulous with the coconut milk. I know what I'm trying next time. 🙂
Sally
I made these last night. They were fantastic! Exactly how I would want a thumbprint to taste. Definitely happy to find an excellent replacement for my old non-vegan recipe.
Melissa Huggins
Hi Sally! Thank you for making them! I'm happy they worked out for you. Have a wonderful weekend! 🙂
A
I live in a country with no vegan butter. Would a vegetable oil work? Any ideas for substitutions? Thank you for any help!
Melissa Huggins
Can you get coconut oil? That would be my next choice.
dee
margarine with no milk in it will work and it will still be vegan
Michele
Can I make them with gluten free flour, or almond flour?
My daughter is gluten free.
Melissa Huggins
Hi Michele, I haven't tried this particular recipe with any other flour. I'd imagine it would work, but every flour is different so I would need to experiment. I think I may have to do that now. Either way, I would add 2 flax eggs to a GF cookie recipe. Just mix 2 tablespoons of ground flaxseed with 5 tablespoons of water. Let it sit for 10-15 minutes until it gels up a bit. I wish I could be more help. I'll let you know if I try it. I'd love to hear if you try them too. Thanks for stopping by 🙂
Dean
Just made these for my bake-off at work and they are absolutely gorgeous!!!!! Great recipe
Melissa Huggins
Hi Dean, thank you for making them and for sharing your feedback. I haven't been to a bake-off in so long. They are so much fun!Enjoy! 🙂
Francesca
Hello Melissa! Thank you so much for being part of my "20 gifts you can make this holiday season" roundup
at https://sevenroses.net/2016/12/20-gifts-can-make-holiday-season/
Happy holidays! ♥
Melissa Huggins
Hi Francesca, There are so many wonderful ideas on there. Thank you for including my cookies 🙂
Mel | avirtualvegan.com
They look so delicious Melissa. Really festive too. Your photographs are so pretty! I would quite happily eat an entire batch ;O)
Melissa Huggins
Thank you, Mel! I'm guilty of doing that 😉
Ginny McMeans
What a wonderful cookie recipe. They looks so festive and sound so good.
Melissa Huggins
Thank you, Ginny! These are my favorite holiday cookies 🙂
Cadry
Oh, these look so pretty and delicate! I'd be happy to see them on the holiday cookie tray, that's for sure.
Melissa Huggins
Thank you, Cadry! 🙂
Sarah
I love your trick for making them so uniform! I've always done the ball and squish method, but I'll try yours next time because they look like they came straight out of a bakery!!!
Melissa Huggins
Thank you, Sarah. These are my favorite cookies to make (and eat 😉 )
Amy Katz from Veggies Save The Day
These cookies are gorgeous! You are such a talented baker, Melissa!
Melissa Huggins
Thank you, Amy! They really are so simple to make. 🙂
Becky Striepe
These look like perfection! Thumbprint cookies will forever remind me of my Nani Dorothy. She always had some around when my sister and I would go to her house for a visit.
Melissa Huggins
Thank you, Becky! I love childhood memories like that. So special to have. 🙂
Mary Ellen @ VNutrition
These look delicious! They'd be a perfect gift for someone at the holidays.
PS - You always have the nicest pictures too!
Melissa Huggins
Thank you, Mary Ellen! I gifted myself a bit too many 😉
Dianne's Vegan Kitchen
I haven't had much time to bake this holiday season. I hope I can get some done next week. These cookies will be at the top of my list, if i do!
Melissa Huggins
It's been hectic here, too. I was hoping to get my gingerbread cookies up, but it looks like I'll be saving them for next year. 🙂
Jenn
I want to shove them all in my mouth! They look so yummy!! Melt in your mouth good with that sweet jam center and all the powdered sugar. YUM!!
Melissa Huggins
Thank you, Jenn! I've already eaten a good amount. Recipe testing is serious business 😉