Vegan Thumbprint Cookies

Colorful, fun and sweet, these dairy-free thumbprint cookies are the ultimate holiday treat! With colors as bright as the fruity flavors, you will want to have a dozen of these!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 18

Total Time 38

Servings cookies

Calories 162

Author Jhanelle Golding

Equipment

Mixing bowls
18-by-13 inch half sheet pan
Parchment paper
Sifter

Ingredients

1 ½ cups (200 g) unbleached all-purpose flour spooned and leveled
⅛ teaspoon salt
½ cup (113 g) vegan butter or margarine (not unsalted) stick or block form, cut into cubes
⅓ cup (70 g) 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

Egg Replacer options:

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).
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Nutrition