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Thumbprint Cookies with Jam | Vegan, Buttery + Jammy

Close up of vegan thumbprint cookies with raspberry jam on cookie sheet

Recipe for Thumbprint Cookies with Raspberry Jam | Delicious ‘buttery’ and jammy vegan cookies that are budget friendly and simple to make! 

Ingredients

Scale

Instructions

  1. Preheat oven to 350F/176C and line two cookie sheets with silicone baking mats or parchment paper.
  2. Into a medium mixing bowl, add softened vegan butter and granulated sugar. Using a stand mixer or hand mixer, cream the butter and sugar together. Then pour in the aquafaba and vanilla extract, mix to combine.
  3. Add the all-purpose flour and a pinch of salt, and using a wooden spoon or scraper, mix the ingredients together until just combined. (See Note regarding chilling).
  4. Make the cookie dough balls, by scooping a heaped tablespoon of dough into the palm of your hands. Roll your palms together to form the dough into a ball. Keep rolling until the ball is smooth and doesn’t have any cracks on the surface. 
  5. Place the cookie dough balls on the prepared cookie sheets, allowing 1 inch/2.5cms between each ball. Then carefully press your thumb down in the center of the ball to create a deep thumbprint. Be careful when making the thumbprints to prevent the cookie dough from cracking.
  6. Using a teaspoon scoop up some raspberry jam and fill the indent/thumbprint with around 1/2 teaspoon of jam.
  7. Place cookie sheets into the oven and bake thumbprint cookies until lightly golden, around 10 minutes.
  8. Remove thumbprint cookies from the oven and allow to cool for 5 minutes on the cookie sheet, then transfer to a cooling rack to complete cooling.

Store Thumbprint Cookies in an airtight container on the counter and consume within 3 days.

Notes

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