Description
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!
Ingredients
- 3/4 cup salted vegan butter, softened (sticks not tub)
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2 tablespoons natural almond butter
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2 tablespoons unsweetened plant milk
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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2 cups all purpose flour, do not pack flour
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1/2 cup jam or preserves, I used raspberry and apricot (1/4 cup each)
Optional almond glaze in notes section*
Instructions
- Preheat the oven to 325° Line a large baking sheet with parchment paper. Set aside
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Mix wet ingredients: In a large mixing bowl cream the butter, sugar, almond butter, almond and vanilla extract with a hand mixer for a minute or so until light and fluffy
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Add flour Add in 1 cup of flour. Stir with a wooden spoon. Once combined add rest of flour and mix together by hand until it comes together and forms a dough.
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Measure out cookie balls: Using a one-tablespoon measuring tablespoon or cookie scoop, measure out the dough and roll into balls. Place 1 inch apart on the cookie sheet.
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Form the thumbprint: Use your thumb to press an indentation into each cookie dough ball about 1/2 way down. To help prevent cracking I indent the balls as I add them to the baking sheet. Spoon jam into each one.
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Bake: Bake cookies for 23-25 minutes until the bottoms are golden brown and the cookies are firm. Remove from the oven and let cool on the cookie sheet for 5 minutes. Transfer cookies to a wire rack to cool completely. Enjoy! Dust with a little powdered sugar or drizzle with almond glaze if desired. For step by step photos, FAQ, Tips see above post
Notes
- Almond glaze: mix together 1/2 cup powdered sugar, 1/2 - 3/4 teaspoon almond extract and 1 to 2 teaspoons plain plant milk in a bowl. Add more milk if needed. Drizzle over cooled cookies
- Important to measure cookies so they bake evenly and are not soft or doughy once baked
- To store and freeze: Keep cookies covered on the counter for 3 days and up to 6 days in the fridge. Freeze baked cookies for 2-3 months (without glaze). Can freeze dough for up to 2 months
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Desserts, Vegan Holiday Recipes
- Method: Oven
- Cuisine: American, Canadian
Keywords: vegan thumbprint cookies, raspberry thumbprint cookies, Christmas cookies