Spoon about ½ teaspoon of your chosen jam into each indentation. Be careful not to overfill, as the jam can spread and overflow during baking.
Step 6: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are just beginning to turn golden brown. The cookies should be soft but set.
Step 7: Cool the Cookies
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The jam will firm up as the cookies cool.
Step 8: Serve and Enjoy
Once the cookies are completely cool, they are ready to be enjoyed! Serve them as a sweet treat with tea or coffee, or pack them up for a holiday gift.
Nutritional Information (per serving)
Calories: 80 kcal
Carbohydrates: 10 g
Protein: 1 g
Fat: 4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 35 mg
Fiber: 0 g
Sugar: 4 g
Tips for Success
Don’t Overfill the Jam: It’s tempting to add a lot of jam, but keeping it to ½ teaspoon ensures that it won’t spill over the edges and burn.
Chill the Dough (Optional): If the dough is too soft to handle, you can chill it in the refrigerator for 20-30 minutes before rolling it into balls. This helps the cookies maintain their shape during baking.
Use Different Jams: For variety, try using multiple types of jam to create an assortment of flavors. Raspberry, apricot, and blackberry work particularly well.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen in a sealed container for up to 3 months.
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!
