Vegan Thumbprint Cookies with Raspberry Jam #vegan #thumbprintcookies

The combination of tart jam and a buttery-sweet crumb is pure bliss in every bite.

You’ll Need:

  • 2 cups all-purpose flour *see notes for proper measuring
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 3/4 cup vegan stick buter , slightly softened
  • 2 tablespoons almond milk , or any plant-based milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/3 cup Homemade Raspberry Jam , or any jam
  • *Optional: powdered sugar for sprinkling


  1. Preheat oven to 350°F (177 °C). Line 1 extra large baking sheet (or 2 medium) with parchment paper. Set aside.
  2. In a medium bowl, whisk flour and salt together to combine well.
  3. Add the softened vegan butter to the bowl of a Stand Mixer and fit with a paddle attachment (or use a medium/large stainless steel bowl with a Hand Mixer). Beat on medium until creamy for 30 seconds.
  4. Add the sugar and beat on medium until incorporated (about 30-60 seconds). Scrape down sides as needed. Now add the vanilla and almond extract and mix on medium until combined (about 30 seconds).
  5. Turn to low speed and gradually add the flour and mix until just combined and dough starts to form (about 30-60 seconds) *Don't over mix. Scrape down sides as needed. Now add the 2 tablespoons of almond milk and mix on low to combine.
  6. Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 1/2 inches apart (try to keep the dough around the same measurement for even baking and prettier cookies).
  7. Now, you can make the indentations by using the back of a 1/4 teaspoon (or your index finger). Press down gently about 1/2 way in (not too far or the jam will come out the bottom). (*Some cracks are normal and you can gently smooth them with your fingers or leave them there)
  8. Using a small spoon (or piping bag), fill each cookie with jam (don't overfill or it will spill out during baking).
  9. Bake in the oven until barely lightly golden about 13-15 minutes (baking too long will make them crispy). Carefully check the bottom of a cookie - it should be lightly golden. Remove from oven and let cool on baking sheet for 5-10 minutes before transferring them to a cooling rack for another 10 minutes. Dust with powdered sugar if desired.


  • For accurate results, don't scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. * Example photo below recipe card.
  • If your dough is too soft or sticky to work with, wrap it in cling wrap and chill for 15-20 minutes. The dough will soften again as you're rolling the balls. Make sure the dough balls are smooth to avoid cracking.
  • If your dough is dry or crumbly, you can add 1/2 teaspoon of non-dairy milk and gently work it in until just combined. Add more if needed.
  • Keep stored in an airtight container for 5-7 days.
  • I found that the dough cracked less if I made the indentation right after rolling each ball, instead of rolling them all first. If you do see a few cracks, just gently smooth them out with you finger or just leave them be.
  • If you don't have an electric mixer, check post above for instructions.
  • Makes approximately 40 cookies.