Vegan Thumbprint Cookies
These vegan thumbprint cookies are buttery shortbread-style rounds with a perfectly pressed center filled with jewel-toned fruit jam that bakes into a glossy fruity pocket. This elegant yet simple vegan recipe creates cookies that look like they came from a fancy bakery but take less than 30 minutes to make.
Elegant buttery vegan thumbprint cookies with a crisp shortbread base and a bright fruit jam center that is as beautiful as it is delicious.
Nutrition per serving
Ingredients
dry
wet
filling
Instructions
Make the Dough
Beat the softened vegan butter and powdered sugar together until light and fluffy. Add the vanilla extract and almond milk and mix until smooth. Add the flour and salt and mix until a soft dough forms that holds together when pressed.
Roll into Balls
Preheat oven to 350 degrees F and line baking sheets with parchment paper. Scoop the dough into 20 equal portions and roll each piece into a smooth ball between your palms. Place them 2 inches apart on the prepared baking sheets.
Create the Thumbprints
Using your thumb or the back of a round half teaspoon measure press a deep indent into the center of each dough ball. If the dough cracks around the edges simply pinch it back together gently. The indent should be deep enough to hold a generous amount of jam.
Fill and Bake
Fill each indent with about half a teaspoon of your favorite fruit jam being careful not to overfill or the jam will bubble over the sides. Bake for 12 to 14 minutes until the cookie edges are lightly golden and the jam is bubbling.
Cool Before Eating
Allow the cookies to cool completely on the pan before eating as the jam filling becomes extremely hot during baking and needs time to set up and firm back into a glossy filling. The wait is absolutely worth it.
Substitutions
Common mistakes
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