Embark on a delightful culinary journey with Thumbprint Cookies, where vegan-friendly ingredients dance in perfect harmony with classic flavors. Crafted with melted vegan butter, your choice of unsweetened almond or oat milk, and a touch of vanilla, these cookies promise an exquisite balance of sweetness and richness. The pièce de résistance is a dollop of carefully selected store-bought jam, creating a burst of fruity goodness in the center and elevating these cookies to a realm of pure indulgence. As each bite unveils a soft texture and the sweet surprise of jam, you'll be transported to a world where satisfaction knows no bounds.
Thumbprint Cookie Ingredients
- ½ cup melted vegan butter (or regular butter for non-vegan)
- 4 tablespoon unsweetened oat or almond milk (or regular milk for non-vegan)
- 1 cup cane sugar or use a sugar substitute like Truvia (thank you to Truvia for sponsoring this recipe!)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 ¾ cup regular or gluten-free all-purpose flour
- ¼ cup store-bought jam of your preference
- Pinch of salt
Thumbprint Cookie Recipe Instructions
Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine melted vegan butter, almond milk, sugar, baking powder, vanilla, and salt. Mix until a thick cookie dough forms.
Step 3: Roll about two tablespoons of dough into a ball for each cookie and place them on the baking sheet, leaving about 2 inches between each. You may need two baking sheets or do this in two batches.
Step 4: Create a divot in the center of each cookie using your thumb or the base of a tablespoon measuring spoon. Add about 1 ½ teaspoon of jam into the center of each cookie dough ball.
Step 5: Bake in the oven for 10-12 minutes until golden. Remove from the oven and allow them to cool.
Step 6: Optional: Sprinkle the top of the warm cookies with sugar before serving.
Frequently Asked Questions
Cool Completely: Allow the cookies to cool completely on a wire rack before storing to maintain their texture.
Airtight Container: Store the cooled cookies in an airtight container to prevent them from drying out and maintain their deliciousness.
Layering: If you need to stack the cookies in the container, consider placing parchment paper or wax paper between layers to prevent sticking.
Room Temperature: If you plan to consume the cookies within a few days, storing them at room temperature in a cool, dry place is suitable.
Refrigeration (Optional): To extend their shelf life, especially in warmer climates, you can refrigerate the cookies. Use an airtight container to prevent absorption of odors.
Freezing (Optional): For longer storage, freeze the cookies. Place them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or resealable bag. Thaw at room temperature when ready to enjoy.
Avoid Moisture: Keep the storage container away from direct sunlight, and avoid placing them near items with strong odors.
Absolutely! This recipe is completely gluten-free and vegan friendly. Our favorite gluten-free flour is King Arthur Measure for Measure.
Of course! Here are some of our most popular cookie recipes:
Chocolate Chip Cookies
Sugar Cookies
Oreo Chocolate Chip Cookies
White Chocolate Chip Cookies
Oatmeal Raisin Cookies
Thumbprint Cookies
Equipment
- baking sheet
- parchment paper
- Large Mixing Bowl
- measuring cups and spoons
Ingredients
Thumbprint Cookie Recipe Ingredients
- ½ cup melted vegan butter or regular butter if you're not vegan
- 4 tablespoon unsweetened oat or almond milk or regular sugar if you're not vegan
- 1 cup cane sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 ¾ cup regular or gluten-free all purpose flour
- ¼ cup store-bought jam of your preference
- a pinch of salt
Instructions
How to Make Thumbprint Cookies
- Preheat the oven to 350. Line a baking sheet with parchment paper.
- In a large mixing bowl, mix the melted vegan butter, almond milk, sugar, baking powder, vanilla, and salt together. Add the flour and mix in until a thick cookie dough forms.
- Use your hands to roll about two tablespoons of dough per cookie into a ball and place it onto the baking sheet. Repeat, leaving about 2 inches between each cookie dough ball, until all of the cookie dough has been used. You may need to use two baking sheets or do this in two batches.
- Use your thumb or the base of a tablespoon measuring spoon to create a divot in the center of each cookie. Add about 1 ½ teaspoon of jam into the center of each cookie dough ball. Bake in the oven for 10-12 minutes until. Remove from the oven and allow them to cool.
- Option to sprinkle the top of the cookies while they are still warm with sugar before serving.
Comments
No Comments