{"id":"5553ee7d-dc7c-4081-9625-ef8f0cf0b9b0","url":"https://recipestripper.com/recipes/5553ee7d-dc7c-4081-9625-ef8f0cf0b9b0","source_url":"https://veganhuggs.com/jam-vegan-thumbprint-cookies/","title":"Vegan Thumbprint Cookies with Raspberry Jam","description":"Vegan Thumbprint Cookies - The combination of tart jam and a buttery-sweet crumb is pure bliss in every bite. ","servings":20,"servings_text":"20","prep_time":"PT20M","cook_time":"PT15M","total_time":"PT35M","image_url":"https://veganhuggs.com/wp-content/uploads/2018/12/vegan-thumb-print-cookies-2.jpg","ingredients":[{"text":"2 cups all-purpose flour (*see notes for proper measuring)","item":"all-purpose flour","quantity":2,"unit":"cup","preparation":"*see notes for proper measuring"},{"text":"1/2 teaspoon salt","item":"salt","quantity":0.5,"unit":"tsp"},{"text":"1/2 cup granulated sugar","item":"granulated sugar","quantity":0.5,"unit":"cup"},{"text":"3/4 cup vegan stick buter (, slightly softened )","item":"vegan stick buter","quantity":0.75,"unit":"cup","preparation":", slightly softened"},{"text":"2 tablespoons almond milk (, or any plant-based milk)","item":"almond milk","quantity":2,"unit":"tbsp","preparation":", or any plant-based milk"},{"text":"1 teaspoon vanilla extract","item":"vanilla extract","quantity":1,"unit":"tsp"},{"text":"1/2 teaspoon almond extract ((optional))","item":"almond extract ((optional))","quantity":0.5,"unit":"tsp"},{"text":"1/3 cup Homemade Raspberry Jam (, or any jam)","item":"Homemade Raspberry Jam","quantity":0.3333333333333333,"unit":"cup","preparation":", or any jam"},{"text":"*Optional: powdered sugar for sprinkling","item":"*Optional: powdered sugar for sprinkling"}],"instructions":[{"number":1,"text":"Preheat oven to 350°F (177 °C). Line 1 extra large baking sheet (or 2 medium) with parchment paper. Set aside."},{"number":2,"text":"In a medium bowl, whisk flour and salt together to combine well."},{"number":3,"text":"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."},{"number":4,"text":"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)."},{"number":5,"text":"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."},{"number":6,"text":"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)."},{"number":7,"text":"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)"},{"number":8,"text":"Using a small spoon (or piping bag), fill each cookie with jam (don't overfill or it will spill out during baking)."},{"number":9,"text":"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."}],"date_published":"2026-10-31T00:30:28.307325+00:00","date_modified":"2026-10-31T00:30:28.307325+00:00"}