Vegan Thumbprint Cookies
These vegan thumbprint cookies are super delicious with a shortbread crust and a jam center. They are easy to whip up and loved by many.
Servings: 30 (depending on size)
Calories: 167kcal
Ingredients
- 1 cup vegan butter softened
- ¼ cup white sugar
- ¼ cup powdered sugar
- 4 TB non dairy milk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 ½ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup jam less or more
Glaze
- 1 cup powdered sugar
- 2 TB non dairy milk
- ½ teaspoon vanilla extract
- ⅛ almond extract
Instructions
- Preheat your oven to 350 degrees grease or line a cookie sheet with a Silpat or parchment paper and set it aside.
- Take your stand mixer and cream your vegan butter and sugars for a few minutes. Add your nondairy milk, vanilla, almond extract, salt, and baking powder until combined. Add your flour and mix until combined.
- Take a small cookie scoop (or whatever size you're trying to make), roll the cookie dough into a ball, and place it on the cookie sheet; take your clean thumb and make an indent in the cookie where the jam will go. Let this bake for 6 minutes, remove from the oven, and add the jam; the amount will depend on your indent. I carefully indent them a little more since cooking them makes them puff up a bit, so carefully (they will be hot) indent a bit before placing the jam if needed. Place them back in the oven for another 5 minutes or until cooked. Don't overbake.
- Let them sit on the hot cookie sheet for 5 minutes, then remove them to a cooling rack.
- Take a small bowl and combine the icing ingredients until mixed smooth. Once the cookies are cooled, you can drizzle the icing on the cookies, or you can leave it off.
Notes
Storing- Let the cookies come to room temperature before storing them in an airtight container on the counter for up to 5 days.
Freezing- If you want to freeze thumbprint cookies, let them come to room temperature before placing them in a freezer-safe airtight container. Place them in the freezer for up to 3 months. Let the cookies defrost on the counter before serving.
You can also freeze the cookie dough if you're not ready to make them quite yet. Shape them with the thumbprint indent just like you would be baking them, then place them on a cookie sheet that fits in your freezer and place the cookie balls not touching on the sheet. Place the sheet in the freezer for an hour or until frozen, and then stack the frozen cookies in a freezer-safe bag. When you're ready to bake, let the dough come to room temperature, then bake accordingly. Expert Tips and Tricks-
You can also freeze the cookie dough if you're not ready to make them quite yet. Shape them with the thumbprint indent just like you would be baking them, then place them on a cookie sheet that fits in your freezer and place the cookie balls not touching on the sheet. Place the sheet in the freezer for an hour or until frozen, and then stack the frozen cookies in a freezer-safe bag. When you're ready to bake, let the dough come to room temperature, then bake accordingly. Expert Tips and Tricks-
- You don't have to use the glaze, but I would. It does add a touch more sweetness, but I like them both ways.
- There is no need to chill the cookie dough. These cookies don't spread too much, so there is no need to chill the dough.
- The baking time will vary depending on the size of the cookie you're making.
- I prefer to use the smaller cookie scoop, which makes the perfect size cookie, but if you're making a larger one, it will change the bake time by a few minutes.
Nutrition
Serving: 1g | Calories: 167kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Sodium: 39mg | Sugar: 11g