Vegan Thumbprint Cookies

4.88 from 25 votes

Soft and buttery vegan thumbprint cookies with a raspberry jam center and almond glaze. Easy and fun to make and simply gorgeous!

Prep Time30

Cook Time16

Chilling Time15

Total Time1 1

Course: Baking, Cookies, Dessert

Cuisine: Vegan

Diet: Vegan

Servings:

Calories: 170kcal

Add the vegan butter and sugar to the bowl of your stand mixer and cream them together. Then add in the almond extract and mix in.
Add in the flour and salt and stir in by hand until it forms a thick dough.
Line a baking tray with parchment paper, and break off pieces of the dough, roll into balls and place the balls onto the tray.
Use your thumb to create thumbprints in the balls, the dough may crack along the edges, just use your fingers to try to smooth out the cracks as best you can. Try and get the thumb indents as uniform as possible.
Place the tray with the cookies into the freezer for 15 minutes so that the cookies can firm up before filling the indents with jam.
After 15 minutes bring out the tray, preheat the oven to 350°F (180°C) and fill the thumbprints with raspberry jam.
Bake in the oven for 16 minutes until the edges of the cookies are slightly browned.
Let them cool for at least 30 minutes before glazing.
For the glaze, add the powdered sugar, 1 tablespoon of soy milk and a drop or two of almond extract (just enough to get the flavor but nothing overpowering) to a bowl and mix together into a glaze. Add the extra ¼ tablespoon of soy milk slowly just until you get the right consistency. It needs to be thin enough to drizzle but not so thin that it slides right off the cookies.
Drizzle the glaze over your cooled cookies, or use a piping bag to pipe it on.

Almond extract. The almond extract flavor is subtle and adds charm - but it can also be omitted if it's not an appealing flavor blend to you.
Measure your flour properly. The best way to measure your flour is to weigh it out on a food scale. If you don't have a food scale then the next best thing is to use the 'spoon and level' method. Spoon the flour into your measuring cup (don't pack it into the cup or scoop it) and then level off the top with a knife.
Raspberry Jam. Feel free to use a different flavor jam.
Baking time. Keep an eye on the cookies as they bake. Ovens can differ greatly, so make sure that they are lightly browned on the edges. You don't want them to over-bake.
Gluten-free. We have not tested these cookies for gluten-free but if you'd like to try it a gluten-free all purpose baking blend in the same quantity as the regular flour will be the best option.
Storing and freezing: Keep the cookies in an airtight container at room temperature where they will stay fresh for a few days or covered in the fridge where they will stay good for up to a week. They are also freezer friendly for 3 months