Vegan Thumbprint Cookies with Raspberry Jam
Buttery, melt-in-your-mouth vegan thumbprint cookies filled with bright raspberry jam. Easy to make in 35 minutes with just 7 simple ingredients. No dairy, no eggs - just pure, wholesome goodness perfect for gifting, holidays, or any day worth celebrating.
Ingredients
- 2 cups all-purpose flour (spooned and leveled, not packed)
- ½ teaspoon salt
- ½ cup granulated sugar
- ¾ cup vegan stick butter, slightly softened
- 2 tablespoons almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ⅓ cup raspberry jam (or any jam you love)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together flour and salt. Set aside.
- Add softened vegan butter to the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer). Beat on medium for about 30 seconds until creamy.
- Add sugar and beat on medium for 30–60 seconds until incorporated. Scrape down sides as needed. Add vanilla extract and almond extract. Mix on medium for 30 seconds until combined.
- Turn mixer to low. Gradually add the flour mixture and mix until just combined and dough starts to form, about 30–60 seconds. Do not over-mix. Scrape down sides as needed. Add the 2 tablespoons of almond milk and mix on low until fully combined.
- Using a half-tablespoon measuring spoon, scoop dough and roll into smooth balls. Place on the prepared baking sheet about 1½ inches apart.
- Immediately after rolling each ball, make an indentation using the back of a ¼ teaspoon or your index finger. Press down gently about halfway through - not all the way to the bottom. Smooth any cracks with your fingers or leave them as-is.
- Using a small spoon or piping bag, fill each cookie well with jam. Do not overfill.
- Bake for 13–15 minutes until the bottoms are lightly golden. Do not overbake - the tops will not brown much. Remove from oven and cool on baking sheet for 5–10 minutes before transferring to a wire rack.
- Cool for another 10 minutes on the rack. Dust with powdered sugar if desired. Serve and enjoy.
Notes
- Measuring flour: Spoon flour into the measuring cup and level off with a knife. Do not scoop directly from the bag - this packs the flour and adds too much.
- Dough too soft or sticky? Wrap in plastic wrap and chill for 15–20 minutes before rolling.
- Dough too dry or crumbly? Add ½ teaspoon of non-dairy milk at a time until the dough comes together.
- No electric mixer? Soften the butter well and use a wooden spoon and large fork to cream the butter and sugar by hand. Proceed as directed.
- Jam options: Strawberry, apricot, blueberry, cherry, or homemade cranberry sauce all work beautifully.
- Freeze the dough: Wrap tightly in plastic wrap and freeze. Thaw in the fridge overnight, then let rest at room temperature 15–20 minutes before shaping.
- Storage: Store in an airtight container at room temperature for 5–7 days.