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Vegan Thumbprint Cookies Recipe

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These delightful Vegan Thumbprint Cookies are a perfect treat for anyone craving a sweet, buttery cookie without any animal products. Made with vegan butter, flax egg, and filled with your favorite jam, these cookies offer a tender crumb with a delightful burst of fruity sweetness in each bite. Easy to prepare and bake, they make a wonderful snack or dessert that everyone can enjoy.

Ingredients

Cookie Dough

  • 1/2 cup vegan butter (room temperature)
  • 1/2 cup sugar (for dough)
  • 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit 5 minutes)
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Coating and Filling

  • 1/4 cup sugar (for rolling dough balls)
  • 3 tablespoons jam (any flavor)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures cookies bake evenly and don't stick.
  2. Cream Butter and Sugar: In a mixing bowl, combine the vegan butter with 1/2 cup of sugar. Use an electric mixer to cream them together until fluffy and light, about 1 to 2 minutes.
  3. Add Flax Egg and Vanilla: Incorporate the flax egg and vanilla bean paste into the bowl with the creamed butter and sugar. Mix thoroughly to combine all ingredients.
  4. Mix Dry Ingredients: Add the all-purpose flour, baking powder, and salt into the bowl. Mix together until a thick dough forms; initially crumbly, it will come together after a few minutes of mixing.
  5. Form and Sugar-Coat Dough Balls: Using a cookie scoop, portion out 18 equal-sized dough balls. Roll each between your palms to shape, then coat each ball evenly by rolling in the remaining 1/4 cup sugar.
  6. Make Thumbprints: Arrange the sugar-coated dough balls on the prepared baking sheet. Use your thumb or a cocktail muddler to press a small indentation into the center of each cookie ball.
  7. Fill with Jam and Bake: Spoon about 1/2 teaspoon of jam into each indentation. Place the baking sheet in the oven and bake the cookies for 11 to 12 minutes, or until set.
  8. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely and let the jam set before serving. Enjoy your delicious vegan thumbprint cookies!

Notes

  • Flax egg acts as a vegan binder; ensure it is well mixed and allowed to thicken before adding.
  • You can use any flavor of jam depending on your preference, such as raspberry, strawberry, or apricot.
  • Coating the dough balls in sugar before baking gives an extra crunch and slight sweetness on the exterior.
  • For a stronger vanilla flavor, opt for vanilla bean paste over extract.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://cookedbygrace.com/vegan-thumbprint-cookies-recipe/