These buttery, almond-flavored Vegan Thumbprint Cookies are a holiday classic. Topped with fresh jam and a sweet almond glaze, these delectable cookies are almost too good to be true!
These Vegan Thumbprint Cookies are a must-try for the holidays! With their delectable shortbread cookie base and fruity jam and almond glaze on top, every bite is exceptionally festive and bright. Be sure to make extra because they’ll be gone in a flash at the bake sale and Christmas party!
Thumbprint cookies are like a delicious mix between shortbread and sugar cookies. They have both a light and buttery texture and a festive almond flavor. The jam on top is what puts these holiday cookies in a league of their own!
The cookie dough is so easy to make in one bowl and you can top the cookies with any flavor of jam you (or your guests) love! It’s no wonder why vegan almond thumbprint cookies are the ultimate crowd-pleasing cookie.
Jam cookie ingredients
- Vegan butter - You need salted and softened vegan butter sticks. Salted butter is a must because this cookie dough doesn’t have much liquid. If you were to use unsalted butter and add salt separately, the salt may not dissolve and your cookies could turn out too salty.
- Almond butter - For extra almond flavor.
- Plant milk - Any kind of unsweetened dairy free milk will work.
- Powdered sugar - Just like vegan shortbread cookies, thumbprint cookie dough is made with powdered sugar to help the texture become light, airy, and sweet. Granulated sugar won’t work as a replacement.
- Almond extract - Because these jam-filled cookies are classically almond-flavored.
- Flour - All purpose is best! I haven’t tested this recipe with gluten free flour.
- Jam or preserves - Any flavor will do! Apricot and raspberry jam are my favorites, or you can use cranberry sauce for an extra festive flavor.
- Almond glaze - This is completely optional but gives the cookies a beautiful presentation and an added nuttiness. The almond glaze is easy to make by mixing almond extract, powdered sugar, and dairy free milk together.
How to make vegan thumbprint cookies
I bake my vegan raspberry thumbprint cookies at a lower heat for a longer period of time because this method always produces melt-in-your-mouth, crisp, and buttery cookies. This is how it’s done:
- Mix the wet ingredients: Cream the butter, sugar, almond butter, almond extract, and vanilla extract in a large bowl until it’s light and fluffy.
- Add the flour: Next, stir in 1 cup of flour. Once combined, mix in the rest of the flour by hand until it forms a dough.
- Measure out the cookie balls: Use a tablespoon to scoop out some cookie dough. Roll into balls and place them on a cookie sheet.
- Form the thumbprint: Press your thumb into each cookie dough ball as soon as they’re on the baking sheet to avoid cracks. Finish by spooning some jam into each thumb indentation.
- Bake the cookies: Bake the cookies until the bottoms are golden brown. Let them cool completely on a cooling rack. Dust with a little powdered sugar or drizzle the almond glaze over top, then enjoy! For full ingredients and instructions see recipe card below
Tips for success
- Press your thumb into each ball of cookie dough as soon they’re placed on the cookie sheet. If you wait any longer, the dough will begin to dry out and the cookies may crack.
- Small cracks in the cookies are completely normal!
- It’s important to evenly measure the cookie dough balls either with a measuring spoon (1 tablespoon will do) or a kitchen scale. This helps the thumbprints bake evenly and will ensure they don’t turn out too soft or doughy.
Frequently asked questions
While it isn’t necessary, you can chill the cookie dough in the fridge if you’re baking on a warm day or if your kitchen is warmer than normal. Just place the ball of dough in the fridge for at least 30 minutes to help it firm up and prevent the cookies from spreading in the oven.
Almond extract is a classic ingredient and flavor in thumbprint cookies. If you have an aversion to nuts, feel free to make nut free thumbprint cookies by omitting the extract and replacing the almond butter with more butter.
Fill the thumbprint cookies with jam BEFORE baking.
Store the cookies in an airtight container or tin at room temperature for up to 3 days or 6 days in the fridge.
You can freeze the unglazed baked cookies for 2 to 3 months or the cookie dough for up to 2 months
More vegan Christmas cookie recipes you’ll love
- Pumpkin Chocolate Chip Cookies
- Easy Vegan Peanut Butter Cookies
- Classic Vegan Gingerbread Cookies
- Salted Caramel & Pecan Shortbread Bars
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!Print