Raspberry Almond Vegan Thumbprint Cookies Recipe
These Raspberry Almond Vegan Thumbprint Cookies are a delightful treat combining a tender, buttery vegan dough with a sweet and tangy raspberry jam filling. Finished with a smooth almond glaze drizzle, these cookies are perfect for vegan dessert lovers seeking a classic cookie with a nutty twist.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 40 minutes
- Yield: 26 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cookie Dough
- 2 1/2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1 1/4 cups vegan butter, softened
- 1/2 teaspoon almond extract
- Pinch of salt (if vegan butter is unsalted)
Filling
- 1/2 cup seedless raspberry jam
Almond Glaze
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 2-3 teaspoons water, as needed
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make Dough: In a large bowl, stir together the all-purpose flour and powdered sugar. Add the softened vegan butter and almond extract, then mix on low to medium speed with a hand mixer until combined. The dough should be crumbly yet come together when squeezed; if it’s too crumbly, warm it by hand to help it bind.
- Form Cookie Balls: Shape the dough into 1-inch balls, about one tablespoon each, and place them spaced on the prepared baking sheets.
- Create Indentations and Fill: Using your thumb or finger, make a small indentation in the center of each cookie ball. Fill each indentation with approximately one teaspoon of seedless raspberry jam. For a flatter cookie, gently flatten the dough balls before making the indentation.
- Chill Before Baking: Freeze the prepared baking sheets with cookies for 10 minutes to help them bake evenly without spreading or flattening.
- Bake Cookies: Bake in the preheated oven for 15 to 16 minutes. They will appear light-colored and slightly underbaked when removed but will firm up as they cool.
- Cool Cookies: Allow cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
- Prepare Almond Glaze: In a small bowl, whisk together the powdered sugar, almond extract, and water (adding water gradually) until smooth and thick but drizzleable.
- Glaze the Cookies: Spoon the glaze into a small plastic bag and cut a tiny tip from one corner. Drizzle the glaze over the cooled cookies. Let the glaze set before storing.
- Store: Once the glaze has set, store cookies in an airtight container to keep them fresh.
Notes
- Using softened vegan butter at room temperature is key for the dough to come together easily without being too oily or crumbly.
- Chilling the dough on the baking sheets before baking prevents excessive spreading and helps maintain the cookie shape.
- Use seedless raspberry jam for smooth filling that’s easy to fill and bake without seeping.
- The cookies will appear slightly underbaked when done but will firm as they cool; avoid overbaking to maintain softness.
- Adjust water quantity in the glaze gradually to get a drizzle consistency that is thick but flows easily.
- These cookies keep well stored in an airtight container at room temperature for up to one week.
