If you haven’t made vegan thumbprint cookies, try this recipe! It’s really easy to make and you only need a few basic ingredients that might be already sitting in your kitchen. The buttery cookies with jam in the middle will make a yummy treat for yourself and your family.
Friday has been my dessert making day since last year. Last Friday I was planning to make a cake but I was running out of time to go out for shopping for the ingredients. Time just went while I was doing home learning with my son so I decided to go for baking cookies. I quickly made the dough, shape the cookies, put some jam in the middle while my son was having a break and bake them when he was doing the last assignment.
What you need to make Vegan Thumbprint Cookies?
- vegan margarine or spread
- white sugar
- Plain flour
- salt
- vanilla extract
- your choice of jam
You can use any jam. I used strawberry jam and apricot jam for the filling. You can also leave the hollows empty until they are baked and fill with melted chocolate when cooled down, serve once the chocolate is set.
How to make quick guide
This is one of the easiest dessert recipes that I have and moreover, it’s budget friendly! You need a few simple ingredients to make this yummy treat☺
You start with mixing the margarine, sugar and vanilla extract together in a large bowl until creamy and fluffy. This helps to make soft buttery cookies! Then Add the flour and salt to the mixture and combine well until it forms a dough. The dough should be very soft and quite sticky. Now, Pick up about 1 + 1/2 table spoons (20-23 grams) of the dough in your hand and roll into a ball. Place on a baking tray lined with baking paper. Repeat the step to make the rest of the cookies. Time to fill in the jam! With your finger, gently press the centre of each ball to make a hollow. Placing a bit of clingfilm over the balls when pressing prevent your finger sticking the dough.
Gently put a small amount of the jam (about 1/2 tea spoon) in each hollow of the cookies. Careful not to put too much, it might drip down to the bottom of the cookies while baking otherwise! ‘If you are filling with chocolate, just leave the hollows empty. Now, put the baking tray with the cookies in the fridge for 30 minutes. The cookies will firm up a bit that will keep the cookie shape nicely. Bake for 10-12 minutes in the preheated oven (177°C, gas mark 4.5) and let them cool down completely before serving or filling with chocolate.
You can keep leftovers in an airtight container in room temperature up to 3 days or in the fridge for longer storage.
Vegan Thumbprint Cookies
Ingredients
- 160 g vegan margarine or spread
- 100 g sugar caster sugar or granulated sugar
- 210 g plain flour
- a small pinch of salt
- 1 tsp vanilla extract
- 1/3 cup your choice of jam I used strawberry and apricot
Instructions
- Preheat oven to 177°C (gas mark 4.5). Prepare a baking tray lined with baking paper.
- In a large mixing bowl, cream together the vegan margarine, sugar and vanilla extract with a folk or a whisk until fluffy.
- Add in the flour and salt and combine well until it forms a dough. if necessary, use your hand to form the dough.
- Pick up an amount of a meatball (about 20-23 grams) and roll it in your hands. Place in the prepared baking tray. The dough should be very soft and quite sticky but you will manage this! Repeat the step to make the rest of the cookies. Please make sure you leave enough space between the cookies as they go bigger when baked.
- With your finger, gently press the centre of each ball to make a hollow. Placing a bit of clingfilm over the balls when pressing prevent your finger sticking the dough.
- Give your jam a good stir so that there are no lumpy bits in it. Gently put small amount of the jam (about 1/2 tea spoon) in each hollow of the cookies. Careful not to put too much, it might drip down to the bottom of the cookies while baking otherwise!
- Put the baking tray with the cookies in the fridge for 30 minutes. The cookies will firm up a bit that will keep the cookie shape nicely.
- Bake for 10-12 minutes and let them cool down completely before serving.
