Thumbprint Cookies: An Easy Vegan Recipe
Delicious, melt-in-your-mouth, vegan thumbprint cookies. A classic cookie made plant-based. I promise you won’t know the difference.
A rich shortbread-like taste and texture and a touch of sweet jam make for perfectly sweet and savory, oh-so-addicting, delicious thumbprint cookies.
These have always been one of our family’s favorite holiday cookies – although truth be told, you can make these classic cookies any time of year.
It wasn’t until my daughter called asking for the recipe that I realized I hadn’t shared it with you – my Upside Lane community!
I think you will truly enjoy these buttery cookies because first, they are easy to make with only a few simple ingredients that you probably already have in your pantry.
Second, they are delicious and flavorful without being too sickly sweet. I would say they are more rich in flavor than sweet.
And I just love the texture of these raspberry thumbprint cookies – dense yet crumbly all at the same time. You will have to make them to see what I am talking about!
Let me share with you how to make these amazing, addicting, and flavorful Vegan Thumbprint Cookies.
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Kitchen Tools I Used
- Electric mixer. I used an electric hand mixer.
- Mixing bowl. I used a large bowl for the cookie dough and a small one for the crushed walnuts.
- Silicone spatula. I love these spatulas to grab all the dough and ingredients that cling to the side of the bowl.
- Measuring cups and spoons
- Cookie scoop. Medium size works great for this thumbprint cookie recipe.
- Baking pan. A large one works well. This recipe makes over two dozen cookies!
- Silicone baking sheets. You can also use unbleached parchment paper.
- Wire rack. To cool the cookies after baking. Don’t skimp on this. Letting these thumbprint cookies cool to room temperature on a cooling rack helps them achieve that perfect texture.
- Storage container. I use tightly sealed glass containers for storage.
Vegan Thumbprint Cookie Ingredients
This classic recipe is super simple with only 7 ingredients – 8 if you roll these delicious buttery thumbprint cookies in walnuts.
Vegan butter. A staple of these cookies that gives them a rich, buttery, shortbread taste and texture.
Brown sugar. I prefer the light brown sugar, as it adds such a nice caramel-like flavor but not too overpowering.
Ground flax. You will use this to make a flax egg as a thickener and binder.
Vanilla extract. Pure vanilla extract gives these cookies a lovely warm flavor.
All-purpose flour. This gives the cookies the best texture.
NOTE: You can also experiment with whole wheat flour or a combination of whole wheat and all-purpose flour. The measurements of the other ingredients will be the same.
Salt. Just a little salt to balance the sweetness.
Fruit spread (jam). I use an organic raspberry jam that has zero extra sugar. The sweetness comes from the fruit alone. Choose whichever type of jam you prefer!
Walnuts (optional). I roll the cookies in crushed walnuts before baking. It is optional but I highly recommend you try it. The walnuts give these thumbprint cookies just a hint of a homey, nutty flavor.
How To Make Delicious Thumbprint Cookies
NOTE: You can find exact measurements and full instructions in the printable recipe card below.
Start by preparing the flax egg in a small bowl, and preheat your oven to 350° Fahrenheit.
Then, in a large bowl, cream the butter and sugar until it is creamy and smooth. Add the flax egg and vanilla extract and combine until light and fluffy.
Gradually add the salt and about half of the flour to the butter mixture. Blend slightly, and then add the remaining flour until just combined. You now should have a firm, stiff dough, that is ready to bake off.
Next, scoop and roll the cookie dough into about one-inch-sized balls. Roll each ball in the crushed walnut to coat. Gently place each cookie dough ball onto the prepared baking sheet.
Using your thumb, or the back of a measuring teaspoon, make an indentation in the center of each of the cookie dough balls, and carefully fill each indentation with about one teaspoon of jam.
Bake cookies in a preheated oven until the bottoms are a light golden brown color. When you take them out of the oven, let the cookies cool for about 5 minutes directly on the baking sheet, before gently transferring them to a wire rack to cool completely.
Tips For The Perfect Thumbprint Cookies
- Do not overmix. To create the perfect texture, do not overmix when adding the flour, otherwise the cookies can turn out too tough and dry. Mix until just combined.
- This is a firm and stiff dough. You may have better luck toward the end of the mixing process by using a spatula, or wooden spoon, rather than your mixer. I added the last 1/2 cup of flour using a silicone spatula.
- You can use any kind of nut you wish when rolling these cookies. Pecans and almonds are great options too.
- If you’d like to stay away from nuts or have a nut allergy, you can also roll these cookies in more brown sugar – yum!
- If you are staying away from gluten, you can easily swap out the all-purpose flour for a gluten-free flour. Nowadays, you can even purchase gluten-free all-purpose flour.
How to Store
It is important to make sure these thumbprint cookies are completely cool before storing them. These cookies store well in an airtight container. I like to use tightly sealed glass containers for my storage needs.
These thumbprint cookies will last on your kitchen counter for up to 5-6 days. They will also last in the freezer for up to 6 months, as long as they are stored in proper containers.
More Favorite Vegan Cookie Recipes
If you love cookies like I do, here are more vegan cookie recipes for you to enjoy.
- Vegan Gingersnap Cookies (Soft, Chewy, Easy Recipe)
- Dairy-Free Peanut Butter Cookies (Soft, Chewy, Addicting)
- Delicious Vegan Chocolate Peppermint Crinkle Cookies
- The Best Vegan Steel Cut Oatmeal Cookies Recipe EVER!
Additional Healthy Recipes and Caregiver Support
Let’s Connect
I hope you enjoyed this article, and will give these delicious Vegan Thumbprint Cookies a try.
These cookies are a classic, with a delicious rich buttery taste, and just the right amount of fresh jam to brighten the cookie and bring all of the flavors together – vegan style.
I really don’t think you will be able to eat just one. Enjoy!
QUESTION. What is your favorite jam to put in these cookies? Do you roll in sugar or walnuts?
Let me know in the comment section below. I’d love to hear from you!
Printable Recipe Card to Enjoy
Thumbprint Cookies: Easy Vegan Recipe
Ingredients
- 1 cup vegan butter
- 1/2 cup light brown sugar – firmly packed
- 1 tbsp ground flax
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1/4 tsp kosher salt
- 1 cup walnuts (optional) -crushed
- 1/2 cup fruit spread – I used 100% raspberry jam with zero added sugar.
Instructions
Preparation
- Preheat oven to 350° Fahrenheit.
- Place ground flax in a small bowl. Add 3Tb of water. Mix well and set aside to thicken.
Instructions
- In a large bowl, using an electric mixer, combine butter and sugar until soft and creamy.
- Add the flax mixture and vanilla, and blend until light and fluffy.
- Add the salt, and gradually add the flour. Mix until just combined.
- Scoop and roll dough into balls about one inch in size. Roll each ball in the crushed walnuts to coat.
- Gently place each cookie dough ball on a silicone or parchment paper-lined baking sheet about one inch apart.
- With your thumb or the back of a measuring teaspoon, make an indentation into the center of each ball.
- Carefully fill each indentation with about 1/4 teaspoon of jam.
- Place the cookie sheet into the preheated oven for approximately 12-14 minutes, or until the bottom of the cookies are a light golden brown.
- Once done, take the cookies out of the oven and let them cool for about five minutes directly on the baking sheet.
- Once slightly cooled, gently transfer each cookie onto a wire rack to cool completely.
Notes
- For the perfect texture cookie, do not over-mix the flour into the dough. Mix until the flour is just combined.
- This is a firm, stiff dough, so you may need to use a silicone spatula, toward the end of adding the flour, versus an electric mixer.
- Rolling the dough balls in walnuts is optional, so if you prefer not to, or have a nut allergy, that is perfectly fine.
- You can also use a different nut, such as crushed pecans or almonds.
- Consider rolling your cookie dough balls in more brown sugar instead of nuts. Both ways are super tasty!
- Feel free to use a gluten-free, all-purpose flour for those who are staying away from gluten.
- These cookies store well in an airtight container, such as a tightly sealed glass container. Just make sure the cookies are cooled completely before storing.
- You can store these cookies on your kitchen counter for about 5-6 days.
- These thumbprint cookies also freeze well, as long as they are stored in a freezer-safe container.
- They will last in your freezer for up to 6 months.
