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Easy Vegan Thumbprint Cookies
These are the best ever vegan thumbprint cookies made from scratch!
They have a soft, melt-in-your-mouth texture with a rich almond cookie and sweet jam filling.
They’re even topped off with a light almond drizzle that really makes them pop!
These cookies are so irresistible and flavorful, you’ll want to make them again and again.These cookies are so pretty and are perfect to keep as a snack around the house.
They are small and packed with flavor for a sweet and simple pick-me-up treat!
Almond Shortbread Jam Cookies
You can really use any sort of jam you like for the filling, but I think the raspberry jam paired with the soft almond cookies is a perfect match.
Almond is one of my favorite flavors in a cookie – just a little bit of the extract completely transforms the taste and aroma of the cookie.
Raspberry jam is my go-to as well, and I think it makes these the best tasting and most attractive cooking on a dessert table!
I also added a sprinkle of baking powder to the cookies – I really like the slight lift and texture it gave them.
I love making this cookies year-round, and especially during the holiday season.
Feel free to leave off the almond glaze on top if you want lower sugar – I just love the look and slight sweetness it gives the cookies.
You could even use vanilla extract in the glaze for more flavor, I just chose to focus on almond and loved the result!
How to Make Homemade Thumbprint Cookies
Making the Vegan Cookie Dough
To make these tasty shortbread cookies, start by preheating your oven to 350 degrees F.
Mix together the flour, baking powder and salt in one bowl.
In another bowl cream together the vegan butter, sugar and almond extract until nice and smooth.
Gradually add the dry into the wet in increments, mixing in between.
Once all the dry mixture is added, feel free to use your hands towards the end to bring the dough together into a ball.
Filling and Baking Cookies
Take one tablespoon amounts of dough and roll into balls using the palms of your hands.
Place down on a baking tray covered in parchment paper and immediately make the well for the jam before moving onto the next cookie.
I do this by lightly dipping a teaspoon measure into flour and squishing it into the center of the cookie (doing this immediately helps prevent cracking) about half way.
If any cracking does occur, simply use your hands to squish the cookie back together.
Then fill with approximately 1/2-1 teaspoon of raspberry jam – it’s okay if the jam sticks out of the cookie a bit.
Bake for 11-13 minutes, or until the cookies are ever so slightly golden on the bottoms.
I love them to be soft so I wait until I just barely see color on the bottoms and then take them out.
Once the cookies have completely cooled, mix together your glaze and generously drizzle all over the cookies!
This will set as it sits, but you can eat them right away!
Easy Thumbprint Cookies Recipe with Icing
These simple shortbread thumbprint cookies only need six ingredients for the cookie base.
Then you can just pick up some jam at the store, or make your own!
They are easily one of my favorite cookies ever, and are a regular treat in my home.
You can keep the cookies in an airtight container for up to five days as well.
These cookies are:
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- 2 Cups All-Purpose Flour
- 1 Cup Vegan Butter, room temperature
- 2/3 Cup Vegan Powdered Sugar*
- 1/2 Tsp Almond Extract
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1/2 Cup Raspberry Jam
For the Almond Icing
- 1 Cup Vegan Powdered Sugar
- 1-2 Tbsp Plant Milk
- 1/4 Tsp Almond Extract
- Preheat oven to 350 degrees F.
- In a bowl, mix together the flour, baking powder and salt.
- In another bowl, cream together the room-temperature vegan butter, powdered sugar and almond extract until smooth and creamy (I just use a spatula for this).
- Gradually incorporate the dry ingredients into the wet, mixing in between. Use your hands towards the end if you need to in order to bring the dough together into a ball.**
- Take one tablespoon amounts of dough and roll them into balls with the palms of your hands. Place down on a baking sheet covered with parchment paper (you will need two baking trays).
- Dip a teaspoon measure into a bit of flour and squish down into the center of the cookie to make a well - don't go all the way down though, just about half way is fine.***
- Fill with about 1/2-1 teaspoon of raspberry jam, it's okay if it sticks up a bit as the cookie will bake around it.
- Bake for 11-13 minutes, or until ever so slightly golden on the bottom. Allow to cool completely.
- Finally, mix together your glaze and generously drizzle over all the cookies (this will set as it sits) and enjoy!
*Not all powdered sugars are vegan, so be sure to check on the brand you purchase.
**If you are in a warm room, you may want to toss the dough into the freezer for 15-20 minutes to make it more workable.
***You want to make the wells immediately after shaping the dough into a ball to avoid cracking.
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Amount Per Serving: Calories: 143Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 91mgCarbohydrates: 19gFiber: 0gSugar: 10gProtein: 1g