Vegan Thumbprint Cookies

Vegan Thumbprint Cookies Recipe

By Loving It Vegan

🔪Prep Time: 45 mins

👩‍🍳Cook Time: 16 mins


1 cup (225g) Vegan Butter

1/2 cup (100g) White Sugar

1/4 tsp Almond Extract*

2 Cups (250g) All Purpose Flour

1/2 tsp Salt

1/3 cup Raspberry Jam*

1 cup (120g) Powdered Sugar

1 Tbsp (plus a few drops) Soy Milk (or other non-dairy milk)

1–2 drops Almond Extract


1Add the vegan butter and sugar to an electric mixer and cream them together. Then add in the almond extract and mix in.

2Add in the flour and salt and stir in by hand until it forms a thick dough.

3Line a baking tray with parchment paper, and break off pieces of the dough, roll into balls and place the balls onto the tray.

4Use 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.

5Place the tray with the cookies into the freezer for 15 minutes so that the cookies can firm up before filling the indents with jam.

6After 15 minutes bring out the tray, preheat the oven to 350°F (180°C) and fill the thumbprints with raspberry jam.

7Bake in the oven for 16 minutes until the edges of the cookies are slightly browned.

8Let them cool for at least 30 minutes before glazing.

9For the glaze, add the powdered sugar, soy milk and a drop or two of almond extract (just enough to get the flavor but nothing overpowering) to your electric mixer. A tablespoon of soy milk is too little, so you need just a few extra drops of soy milk to get the right amount.

10Drizzle the glaze over your cooled cookies, or use a piping bag to pipe it on.

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