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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.
Nutrition
Winn
Super tasty recipe! I used my thumb to indent in the shape of a heart and brought them into work as a Valentine's Day treat-- They were a hit. Always happy to find shareable vegan recipes 🙂
Melissa Huggins
I'm so glad they were a hit! That's such a great idea to make a heart with your thumb imprint. I must try that next time. Thank you for sharing. 🙂
Serena Leone
They turned out lovely. Thank you.
Melissa Huggins
So glad you liked them! Thank you so much. 🙂
Brittney
I tried them step by step with one batch of cookies. It came dry and crispy. So i decided to double the recipe. it came out very beautiful. I made it double as request from my nephew. he loves it and asked for more!
Melissa Huggins
Hi Brittney, I'm so glad you liked them. Thank you so much! 🙂
Emily
I doubled the recipe and made them for coworkers at our Christmas party. They were a big hit and all disappeared. I used a raspberry and a peach jam and alternated. But next time I’m making them with the ganache you suggested as well. My daughter wants to make them to leave for Santa!
Thanks for the great recipe
Melissa Huggins
Hi Emily, I'm so glad they were a hit! Peach jam sounds fabulous! Thank you for giving them a try. 🙂
J. Po
This is such a fantastically simple recipe for a buttery, tender cookie. I rolled them in very finely chopped walnuts to be more like my grandmother’s. Easy but impressive - just a perfect cookie to make and eat and a great anchor to a holiday platter. Xoxo
Melissa Huggins
This is such a nice compliment! I'm so glad you liked them. They sound delicious with the walnut coating. I must try that! Thank you 🙂
Leah
Do you think these would turn out well with ghee in place of vegan butter?
Melissa Huggins
Hi Leah, I'm not 100% sure, but I think it would probably work the same. Sorry I couldn't be more help. Thank you for stopping by 🙂
SassyTashy
Recipe is absolutely fantastic thank you so much! The first recipe from you I tried and delighted, thanks!! 🙂
Melissa Huggins
I'm so glad you liked them! Thank you for trying them out. 🙂
Chef123
Can i use whole wheat pastry flour?
Melissa Huggins
Hi Isabella, Unfortunately, I haven't tried this recipe with any other flour, so I can't be sure of the outcome. I'm sorry I couldn't be more help. Thank you for stopping by 🙂
Elaina Crocitto
The best cookies ever!!! Thank You for this recipe! I recently became Vegan and was not sure how to make a dairy free cookie. I use to make thumbpriant cookie with butter and cream cheese but did not want to support the dairy industry and just figured I would do without! But thanks to you I can make my cookies without the cruelty. I added crushed pecans to your dough mix for some of them and they are also so delicious. Happy Holidays
Melissa Huggins
Hi Elaina, I'm so glad you liked them...AND they sound amazing with the crushed pecans! I must try that! Thank you for making them. 🙂
Louis
These are great! I added baking powder and really liked the results. They came out nice and airy--almost biscuit-like. My husband and I couldn't stop eating them!
Melissa Huggins
Hi Louis, I'm so glad you liked them. They are a family favorite over here. Thank you for giving them a try 🙂
Megan
These were really easy to make and tasted delicious my family loved it and it was a great way to use up old jams my family and I don’t really love. I usually just make chocolate chip cookies but this is even better!
Melissa Huggins
Hi Megan, I'm so glad everyone loved them. They are our favorite cookies too. Thank you for giving them a try 🙂
Batel
Hi I want to try this recipe soon. Quick question: is it ok if my earth balance baking stick has salt in the ingredients? That won’t affect the recipe in any way?
Melissa Huggins
Yes, you can use EB with the salt and they will be delicious. They won’t taste salty. Thanks for stopping by 😄
Megan
These were really easy to make and tasted delicious my family loved it and it was a great way to use up old jams my family and I don’t really love. I usually just make chocolate chip cookies but this is even better!
Melissa Huggins
Hi Megan, I'm so glad you liked them! Thank you for giving them a try 🙂
Jamie
I made these for my vegan baking assignment in a pastry course I am taking. I am so impressed! I don't follow a vegan lifestyle, but I have had vegan baked goods in the past and know that they are tasty, but there are definitely some texture differences. If no one told me I was eating a vegan cookie, I would think they had real butter in them! I replaced the granulated sugar with Florida Pure Cane Sugar (that had a 1:1 exchange ratio), and used Apricot jam. I will definitely make these again! I want to experiment with making them gluten-free, too.
My cookies!:
https://flic.kr/p/2gRHBX7
https://flic.kr/p/2gRJmSw
Thank you for the recipe!
Blythe
I made these gluten free and refined sugar free. i used Bobs’s Red Mill 1:1 Baking Mix and date sugar. I had to add 4-5 tbsp of almond milk to get the right dough consistency. These are amazing with apricot jam!
Melissa Huggins
I'm so glad they worked out for you. Thank you for making them and sharing your modifications. They sound amazing with the apricot jam! 🙂
Ry
Awesome!! Was totally craving GF cookies!!! I have Bob's 1:1 and a bit of almond and coconut flours!!
I think I'll do a blend with extra mylk!!♡♡♡
Yum!!
Plus fresh raspberry compote!!
Louise
Can I substitute almond for white flour 1:1?
Melissa Huggins
Hi Louise, I’ve only tested the recipe with white flour. I don’t think it would yield good results with just almond flour though. Are you looking for a gluten-free cookie? If so, you can try a 1.1 gf flour. I hope this helps. Thanks for stopping by 😀
Louise
I was looking to try and make the cookies for Passover by using almond flour.
Melissa Huggins
Ok, I see. I just looked up 'Vegan Thumbprint Cookies with Almond Flour' on Google. I see two recipes from bloggers that use just almond flour (Detoxinista and From My Bowl). I trust both of these bloggers. I wish I could be more help. I'm so curious to try them now with just almond flour. I'd love to hear how they turn out for you. Have a Happy Passover 🙂