Do I need to chill the cookie dough?

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.

Can they be made nut free?

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.

Do you fill thumbprint cookies before or after baking?

Fill the thumbprint cookies with jam BEFORE baking.

How do you store homemade thumbprint cookies?

Store the cookies in an airtight container or tin at room temperature for up to 3 days or 6 days in the fridge.

Can you freeze vegan thumbprint cookies?

You can freeze the unglazed baked cookies for 2 to 3 months or the cookie dough for up to 2 months

Vegan Thumbprint Cookies

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

Scale

3/4 cup salted vegan butter, softened (sticks not tub)
2 tablespoons natural almond butter
2 tablespoons unsweetened plant milk
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all purpose flour, do not pack flour
1/2 cup jam or preserves, I used raspberry and apricot (1/4 cup each)

Optional almond glaze in notes section*

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Instructions

Preheat the oven to 325° Line a large baking sheet with parchment paper. Set aside
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
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.
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.
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.
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