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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
Raisa
Delicious, light and airy cookie! Will definitely make again and again! 😊
Support @ Vegan Huggs
Hi Raisa! We are so happy to hear that you loved the recipe! Thanks so much for giving it a try 🙂
Kenna
Wow! These are delicious. I followed the recipe exactly as it was written (and even made the jam and added the almond extract) and they turned out perfectly! I did bake mine for less time on the second batch because the first batch I baked for 13 minutes came out a little crisp (still good though) so the second batch I baked for 10 minutes and they were perfection! Everyone should make these, I love them Thanks for the recipe!
Support @ Vegan Huggs
Hi Kenna! We are happy you were able to find the right amount of time for your oven and that you loved the recipe! Thanks so much for giving it a try 🙂
Jenny
I just made these for my MIL who has lots of dietary restrictions. This is her favorite kind of cookie, so I'm sure she'll feel the love! Thanks for sharing this recipe!
Support @ Vegan Huggs
Hi Jenny! That is so sweet, we hope she loved them! Thanks so much for trying the recipe! 🙂
Gabrielle
I don't think I've ever left a review on a recipe before, but these cookies were too good not to! I've never been one for desserts that don't have chocolate and was making these for my grandma, but after one bite I fell in love. They're super soft, simple, and buttery. I used Miyoko's cultured vegan butter and highly recommend it. I made the dough the night before, chilled it in the fridge, and did the rest in the morning so they'd be ready by morning tea. Highly, highly recommend!
Support @ Vegan Huggs
Hi Gabrielle! We are so honoured that you chose this recipe for your first review 🙂 Thank you so much for giving the cookies a try, we're happy you loved them!
Mimi Loureiro
whoa, these are fantastic and so easy. I made half with peach and half with raspberry jam. Thank are pretty and delicious. I have never made thumb prints because I thought they would be too complicated. Not so with these. Thank you!
Support @ Vegan Huggs
H Mimi! Peach sounds so delicious, great idea! We are so happy you loved the recipe and found it easier than you thought it would be! Thanks for sharing 🙂
Lisa Roth
I made these today but replaced the all purpose flour with gf oat flour and almond flour. They were great
Melissa Huggins
I'm so glad they worked out with the oat and almond flour. Would you mind sharing the ratios? Thank you for giving them a try.
Mz_Poole
These were perfect! I used these subs- strawberry jam, vegan coconut butter (tub) and oat milk. Soft, melt in your mouth deliciousness. I was able to get about 26 cookies using a tablespoon for each one and between me n my son... they'll be gone by morning!
Support @ Vegan Huggs
Hi! So happy that you loved the recipe and that the cookies were still delicious with the substitutions! Thank you for sharing 🙂
LB
These are literally perfect and sooo simple to make. Thank you!
Melissa Huggins
I'm so glad you liked them. Thank you so much! 🙂
Nicole
Id love to get an early start on my Christmas baking do these freeze well?
Melissa Huggins
Yes, they freeze really well. 🙂
Maren
These look perfect!!! What. A great detailed recipe ❤️
Melissa Huggins
Thank you so much! 🙂
Nia
I literally made this recipe about 5 times at different measurements (60ppl,40ppl) over the course of the last few days for my 8th graders graduations this weekend. And although I'm tired of making it, I'm super happy to have some left for myself. So excited to surprise them with these. Recipes is foolproof. Thank you! I love the way the dough feels, so fun to work with.
Melissa Huggins
What a wonderful thing to do for your students. They must've felt so loved! Thank you for making them and sharing your feedback. 🙂
Kate Oxley
For anyone looking through the comments to see if this recipe is worth a shot, DO IT. Whenever I want to make something to show people that vegan food/dessert can taste better than non-vegan, this is what I make. This isn’t one of those “good for vegan” desserts, this is a recipe that my non-vegan family and friends ask me to make all the time because it’s their favorite cookie recipe.
Melissa Huggins
Hi Kate, this is the nicest compliment. Thank you for making them and sharing your feedback. So glad your family loves them too. 🙂
Midori
Great recipe, thank you! Beautiful photos too! I used homemade blueberry jam and they were delicious, a bit on the sweet side for me, so might try a lil less sugar next time..which is probably happening later today!
I noticed just now that I cannot access the metric measurements, not sure why. Hopefully I can in a couple hours!
Thanks again for sharing.
Melissa Huggins
I'm so glad you liked it! Thank you so much! Sounds so good with the blueberry jam. If you can't find the metric measurements, email me at mel@veganhuggs.com and I'll email them to you. I will have my tech person look into the issue as well. 🙂
Midori
Yay metric measurement option is working now! Thank you!
Joyce
Is there a recommended gf swap? Would Oat flour or almond flour work just as well? Thanks!
Melissa Huggins
Hi Joyce, I haven't tried a GF version myself, but someone recently shared in the comment section that they successfully made them with almond and oat flour. I hope this helps. Thanks for stopping by. 🙂
Ella
Hello! I want to make cookie boxes for my loved ones for Christmas and I was wondering if this dough would work in a cookie press?
Thanks!
Amanda
This looks so yummy! Wondering if I can substitute coconut oil instead of the butter? What do you suggest.
Melissa Huggins
Hi Amanda, I haven't tried it with coconut oil, but it should work as long as the coconut oil is not in liquid form. 🙂
PNWVeg
Easy to make and not too sweet. I like how cute the tiny cookies are.
Melissa Huggins
I'm happy that you liked them. Thank you for giving them a try. 🙂
Sophie
Im new to baking, these were super easy to make and were delicious. They remind me of cookies we used to eat during Christmas time:) Thank you for the recipe!
Melissa Huggins
Hi Sophie, you're most welcome! I'm glad they brought back nice memories. Thank you for giving them a try. 🙂