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The combination of fresh jam and a “buttery” sweet crumb is pure deliciousness in every bite of these easy vegan ones Fingerprint cookies with raspberry jam.
These are the most delicious cookies that totally remind me of being a kid! I was in the raspberry mood today, but you can swap out the canned goods for any flavor your heart desires.
Baking cookies might seem a little complicated, but this recipe is as easy as it gets. These childhood favorites are soft and sweet and topped with a delicious jam and a vegan chocolate chip.
The magic of these thumbprint cookies is in the batter. It’s a simple sugar dough, but light and “buttery” at the same time. Really heavenly!
Small, round, bite-sized and topped with their colorful jam, these thumbprint cookies are just perfect for snacking on while enjoying a fun activity.
If you love the taste of berries and vegan chocolate, you have to try these Blackberry Chocolate Cupcakes! You will not be disappointed!
ingredients you need
A handful of simple ingredients is all it takes to put together to start baking these vegan thumbprint cookies. Here’s what you need:
- Vegan Butter: Any brand works! Make sure it’s room temperature before you start.
- granulated sugar: A simple sweetener that’s great for these vegan cookies.
- Taste: Use almond extract and vanilla extract to add great flavor to your raspberry cookies.
- Flour: Use all-purpose flavor to make these cookies.
- Raspberry Jam: This thick form of jam is perfect for making thumbprint cookies with raspberry jam.
- Semi-Sweet Vegan Chocolate Chips: Adds just a hint of chocolate flavor that goes so well with the raspberry flavor. I like to use Guittard or Trader Joe’s.
variations
- Swap out the vegan chocolate. Use vegan white chocolate chips for a subtle sweetness or vegan dark chocolate chips for a more intense flavor.
- Canned food in different flavors. Anything works, but try to stick to a type of jam or preserve that isn’t overly chunky, which makes it harder to add to the vegan cookies.
- Gluten free. Swap out the flour for your favorite 1-to-1 gluten-free flour.
How to Make Raspberry Thumbprint Cookies
Keep scrolling to the recipe card for the full list of ingredients and recipe instructions!
- 1) preheat Oven to 350 degrees F (177 degrees C).
- 2) Beat Using an electric mixer, cream together the sugar and vegan butter in a large bowl.
- 3) Add to Almond and Vanilla Extract.
- 4) Add to Add the flour to the vegan butter mixture in 1/2 cup increments and beat until well combined.
- 5) Drop Spoon the cookie dough into a lightly greased pan, one tablespoon at a time. I usually make the balls 2 tablespoons because I like big cookies.
- 6) Make a small dent in the center of the biscuit with your thumbprint and add the jam. Add a vegan chocolate chip on top of the canned food.
- 7) Bake Bake for 15 minutes, remove from the oven and let cool for 30 minutes.
expert tips
- When it comes to baking Precision is key! Make sure you measure all the ingredients well before you start the mixing process.
- Make sure you roll the balls into a nice round shape. This way, when you press your thumb, you get a nice pressure. You want a good center indent with nice and thick edges.
- MMake sure your jam is smooth enough to evenly coat your vegan cookie. If the jam is too stiff or chunky, it won’t fit properly in the well. You can always microwave your jam for a few seconds to loosen it up a bit.
frequently asked Questions
Any canned fruit will work. Just make sure the jam is smooth and not too chunky.
If you see a few cracks, just gently smooth them out with your finger or leave them alone. Small cracks are completely normal and make every cookie special.
How to save
Store your vegan fingerprint cookies in a container at room temperature for up to five days. Cookies may soften when sitting.
Can I Freeze Raspberry Thumbprint Cookies? Yes you can! Just let them cool completely before placing them in a freezer-safe container. They will keep in the freezer for up to three months. When they’re ready to eat, thaw them on the counter.
More Vegan Cookie Recipes You’ll Love
Photos from Alfonso Revilla
Preheat oven to 350 degrees F (177 degrees C).
In a large bowl (using an electric mixer), cream together the sugar and vegan butter. Add almond and vanilla extract. Add 1/2 cup flour and beat until well combined.
Place tablespoons at a time in a lightly greased skillet. I usually make the balls 2 tablespoons because I like big cookies. Make a small dent in the center of the cookie with your thumb and add the jam and garnish with a vegan chocolate chip.
Bake for 15 minutes, remove from the oven and let cool for 30 minutes.
- When it comes to baking Precision is key! Make sure you measure all the ingredients well before you start the mixing process.
- Make sure you roll the balls into a nice round shape. This way, when you press your thumb, you get a nice pressure. You want a good center indent with nice and thick edges.
- MMake sure your jam is smooth enough to evenly coat your vegan cookie. If the jam is too stiff or chunky, it won’t fit properly in the well. You can always microwave your jam for a few seconds to loosen it up a bit.
Calories: 146kcalCarbohydrates: 19GProtein: 1GFat: 7GSaturated Fatty Acids: 1GPolyunsaturated fat: 2GMonounsaturated fatty acids: 3GTrans fats: 1GCholesterol: 0.02mgSodium: 60mgPotassium: 21mgFiber: 0.4GSugar: 9GVitamin A: 0.2ieVitamin C: 1mgCalcium: 4mgIron: 1mg
Disclaimer: While plantbasedonabudget.com tries to provide accurate nutritional information, please note that these are estimates only. Nutritional information may be affected by product type, brand purchased and in other unpredictable ways. Plantbasedonabudget.com shall not be liable for any loss or damage arising from your reliance on nutritional information. If you need to follow a specific calorie regimen, please consult your doctor first.
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