Go Back
+ servings
Three vegan thumbprint cookies with different colored jam centers are resting on a small, white dessert plate.
5 from 2 votes

Vegan Thumbprint Cookies

Author - Gena Hamshaw
Prep Time: 30 minutes
Cook Time: 14 minutes
Chilling time 4 hours
Total Time: 4 hours 44 minutes
Yields: 3 dozen

Ingredients

Instructions

  • Place the butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl. Use the stand mixer or a handheld mixer to beat for about 2 minutes on low speed, until the butter is fluffy. Add the sugar, salt, and the two extracts. Continue beating for 1-2 minutes on medium low speed, until the butter and sugar mixture appears creamed. Add the flour to the mixer and beat on low speed until the flour is fully incorporated and you have a soft, fluffy dough. Gather this dough into the center of the bowl and cover the bowl with saran wrap or a cloth cover. Refrigerate the dough for at least 4 hours, or overnight. 
  • Preheat your oven to 350F. Remove the dough from the fridge and let it rest at room temperature for about twenty minutes. Line a baking sheet with parchment paper. Use a tablespoon measure to scoop the dough out of the bowl by tablespoons (about 15 g of dough per tablespoon). It'll require some scraping at first, as the dough will be stiff. Roll these tablespoons of dough into balls. 
  • Place the balls on the baking sheet with at least 1 1/2" of space between them. When you place each ball on the sheet, press your thumb into it to make a little indentation. The dough balls will crack a little as you press, but if they crack a lot, re-roll them and try again. You can gently smooth over little cracks with your finger to try to keep the cookie as intact as can be. Transfer the cookie sheet to the fridge for at least 1 hour and up to overnight (if you refrigerate them overnight, wrap the cookie sheet gently with saran wrap).
  • Use a teaspoon to place a scant teaspoon of jam into each cookie indentation. Transfer the cookie sheet (or sheets, if you need two) to the oven and bake for 13-15 minutes, or until the cookies are just barely browning on the sides. (14 minutes worked perfectly for my batches). Let the cookies cool on the sheet for 5 minutes, then use a spatula to gingerly transfer them to wire cooling racks to cool entirely. Enjoy!

Notes

Recipe inspired by Sally's raspberry almond thumbprint cookies.