Vegan Thumbprint Cookies
What could be easier and more delicious than a big batch of freshly baked thumbprint cookies? Literally nothing! Here is how to make vegan thumbprint cookies, give them a try!
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup granulated sugar
- ¾ cup vegan butter room temperature
- 2 Tbsp soy milk
- 1 tsp vanilla extract
- ¼ cup raspberry jam homemade
Instructions
- Preheat the oven to 180 C.
- Line a baking tray with parchment paper. Set aside.
- Add the butter to the food processor and whisk until fluffy.
- Add sugar and vanilla and continue to whisk until well incorporated.
- Now start adding the flour and salt, gradually, until a thick batter forms.
- Use a Tbsp of dough for each cookie. Scoop the dough, form a small ball with your hands and lay it on the prepared parchment paper.
- Repeat with all remaining dough.
- Now press each ball with a small scoop spoon or your finger.
- Fill each cavity with jam.
- Bake for about 15 minutes or until lightly golden on edges.
- Let cool. Enjoy!