Vegan Thumbprint Cookies
Buttery, melt-in-your-mouth vegan thumbprint cookies with a jewel of raspberry jam in the center. Easy to make, eggless and dairy-free, they are ready from bowl to plate in about 35 minutes.
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 (350 F).
- Line a baking tray with parchment paper and set aside.
- Add the vegan butter to a food processor and cream until fluffy.
- Add the sugar, soy milk and vanilla and continue to blend until well incorporated.
- Gradually add the flour and salt, blending until a thick dough forms.
- Use about 1 tablespoon of dough for each cookie. Scoop the dough, roll it into a small ball with your hands and place it on the prepared parchment paper.
- Repeat with the remaining dough.
- Gently press the center of each ball with a small spoon or your finger to make a well.
- Fill each well with raspberry jam.
- Bake for about 15 minutes, or until lightly golden at the edges.
- Let cool and enjoy!
Notes
Store in an airtight container at room temperature for up to 5 days. For best shape, chill the shaped dough balls for 10-15 minutes if the kitchen is warm before pressing the wells.