Vegan Raspberry Thumbprint Cookies
Love cookies, but not baking all day? You’re in luck—these quick cookies call for just a few ingredients you already have in your pantry. So get baking!
July 1, 2020
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