Vegan Thumbprint Cookies
Vegan Thumbprint cookies are a classic holiday cookie that is easy to make a filled with delicious toppings like jam.
Servings: 24 cookies
Calories: 114kcal
Ingredients
- ¾ cup vegan butter, softened
- ½ cup vegan sugar
- 2 tablespoon dairy free milk (we like oat)
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract (only use vanilla if nut allergy)
- 2 cups flour
- ½ teaspoon salt
- ½ cup strawberry jam (or other filling options - see post for ideas)
Instructions
- Preheat oven to 350°F (177 °C).
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, add vegan butter and sugar and beat until creamed together (about 2-3 minutes). Scrape down the sides if needed.
- Add in milk and both extracts and mix just until combined.
- Add in flour and salt and use a spatula to combine.
- Scoop out the dough and roll into a ball, about a tablespoon size. Use your thumb or the back of a ¼ measuring teaspoon to make an indent into the cookie.
- Place on parchment paper and repeat with remaining dough.
- Bake cookies 11-13 minutes or until very lightly golden brown.
- Remove and let cool for 5 minutes. Then remove to a cooling rack.
- Fill cookies with jam or other desired topping (see post for ideas).
- Let cool completely before serving or storing in an air tight container.
Nutrition
Serving: 1cookie | Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 97mg | Potassium: 20mg | Fiber: 1g | Sugar: 8g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg