Keep this easy recipe from The Friendly Vegan Cookbook on hand and customize any way you like. Swap out the raspberry preserves for apricot, blackberry, or strawberry preserves. Want something a bit more indulgent? Swap the preserves with a dollop of chocolate hazelnut spread.
What you need:
1 cup vegan butter, at room temperature
⅔ cup granulated sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
6 teaspoons water, if needed
½ cup raspberry preserves
What you do:
- Preheat oven to 350 degrees. Lightly grease two baking sheets.
- In a large bowl, beat butter and sugar until fluffy with an electric mixer. Add almond and vanilla extracts and beat to combine. Add ½ cup flour at a time, beating until dough is well mixed. This will create a crumbly-looking dough that should hold together when pressed. If dough is too crumbly to hold together, add water 1 teaspoon at a time until a more pliable dough forms (it should still look slightly crumbly).
- Fill a tablespoon with dough, flattening on top. Using finger, push out dough, domed side up, and place on prepared baking sheet. Repeat with remaining dough, spacing 1 inch apart. Using back of a teaspoon, make a small dent in middle of each dome of cookie dough. Spoon 1 teaspoon of preserves into dent on each cookie.
- Bake for 15 minutes. Allow to cool on pan for 30 minutes.
Photo credit: Zhoro Apostolov and Michelle Cehn
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