These vegan thumbprint cookies are a delightful, easy-to-make treat, perfect for any occasion. With a buttery, melt-in-your-mouth texture and a pop of fruity sweetness, they’re sure to become a favorite!
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Calories per Serving: ~80 kcal
Ingredients
For the cookies:
1 cup vegan butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
For the jam filling:
½ cup fruit jam (such as raspberry, strawberry, or apricot)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Step 2: Cream the Vegan Butter and Sugar
In a large mixing bowl, beat the softened vegan butter and powdered sugar together until light and fluffy. This can be done using an electric mixer or by hand. Add the vanilla extract and continue to mix until combined.
Step 3: Add the Dry Ingredients
Gradually add the flour and salt to the butter mixture. Mix until the dough forms a smooth, soft consistency. It should hold together when pressed but not feel sticky. If the dough is too dry, you can add a tablespoon of plant-based milk (like almond or soy milk) to help bring it together.
Step 4: Form the Cookies
Scoop out small, walnut-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 1 inch apart. Gently press your thumb or the back of a spoon into the center of each ball to create a small indentation for the jam filling.
Step 5: Add the Jam
