Vegan Thumbprint Cookies
Colorful, fun and sweet, these vegan thumbprint cookies are the ultimate holiday treat! With colors as bright as the fruity flavors, you will want to have a dozen of these!
These delectable vegan thumbprint cookies are perfect for holiday cookie swaps or saving for Santa. Tender shortbread dough is rolled, pressed with a thumb, filled with sweet jams, then baked until golden.
It doesn’t get any simpler than that! Dazzle at the cookie swap with this and more vegan Christmas cookies!
Jump To
Ingredient Notes
- Unbleached All-Purpose Flour – a 1:1 gluten-free flour can be used as a substitute but add more or less if needed.
- Vegan Butter or Margarine – choose this ingredient’s stick or block form and cut it into cold cubes.
- Vegan Egg Replacer – storebought or make your own with tapioca starch or flaxseeds.
- Fruit Preserves or Jam – use one or a combination of your favorite flavors. Apricot, blueberry, raspberry, and strawberry are all popular choices.
How to Make Vegan Thumbprint Cookies
- Set a rack in the middle of the oven and preheat it to 400°F (200°C). Line a cookie sheet with parchment paper.
- Sift the flour and salt in a medium bowl, then set aside.
- Add the vegan butter and sugar to a larger bowl and mix with a spoon or hand mixer until creamy and pale in color. Stir in the vegan egg and vanilla.
- Gradually mix in the flour until a dough is formed.
- Make equal portions of cookie dough using a #40 cookie scoop (20g or 1½ tablespoons). Form the dough into balls and place them 2 inches apart on the baking sheet.
- Use your thumb or a teaspoon to make an indentation in each cookie and fill each with a half teaspoon of preserves. Bake them for 15-18 minutes or until golden brown.
- Remove the cookies from the oven and let them rest for 2 minutes on the tray, then transfer them to a cooling rack. Cool completely before storing.
Storage Suggestions
To keep them as fresh as possible, wrap a platter of thoroughly cooled cookies tightly with plastic wrap and store them on the countertop for up to one week. Alternately, place the cookies in an airtight container or bag for storage.
If you’re putting these cookies in holiday tins, line the bottom of the tin with parchment paper. Fill with cookies, close the tin, and use a ribbon to attach a cinnamon stick or spring of rosemary. This makes a beautiful holiday gift for foodies, vegans, and really anyone!
Should the cookie dough be chilled before baking?
It does not need to be! This recipe is designed to make beautiful cookies that won’t over-spread without ever chilling! You can cover and chill this dough before baking, but it is unnecessary.
More Fruity Cookie Recipes
- Vegan White Chocolate Cranberry Cookies
- Vegan Linzer Cookies
- Vegan Oatmeal Raisin Cookies
- Vegan Orange Cranberry Cookies
- Vegan Fruitcake Cookies
- Vegan Blueberry Crumble Bars
- Vegan Whipped Shortbread Cookies
Vegan Thumbprint Cookies
Equipment
- Mixing bowls
- 18-by-13 inch half sheet pan
- Parchment paper
- Sifter
Ingredients
- 1 ½ cups unbleached all-purpose flour spooned and leveled
- ⅛ teaspoon salt
- ½ cup vegan butter or margarine (not unsalted) stick or block form, cut into cubes
- ⅓ cup granulated cane sugar
- 1 vegan egg See Notes for options
- 1 teaspoon vanilla extract
- 4 tablespoons fruit preserves or jam of your choice
Instructions
- Set a rack in the middle of the oven and preheat it to 400°F (200°C). Line a cookie sheet with parchment paper.
- Sift the flour and salt in a medium bowl, then set aside.1 ½ cups unbleached all-purpose flour, ⅛ teaspoon salt
- Add the vegan butter and sugar to a larger bowl and mix with a spoon or hand mixer until creamy and pale in color. Stir in the vegan egg and vanilla.½ cup vegan butter or margarine (not unsalted), ⅓ cup granulated cane sugar, 1 vegan egg, 1 teaspoon vanilla extract
- Gradually mix in the flour until a dough is formed.
- Using a #40 cookie scoop (20g or 1½ tablespoons), make equal portions of cookie dough. Form the dough into balls and place them 2 inches apart on the baking sheet.
- Use your thumb to make an indentation in each cookie and fill each with half a teaspoon of preserves. Bake them for 15-18 minutes or until golden brown.4 tablespoons fruit preserves
- Remove the cookies from the oven and let them rest for 2 minutes on the tray, then transfer them to a cooling rack. Cool completely before storing.
Notes
- Store-bought vegan egg replacer for 1 egg (e.g, Ener-G or Bob’s Red Mill) mixed with water as directed.
- 1 tbsp tapioca starch mixed with 2 tbsp aquafaba.
- 1 tbsp ground flax or chia seeds mixed with 2 tbsp water. Set aside for 5 minutes until thickened (makes chewier cookies).
- More Vegan Christmas Cookie Recipes