These vegan thumbprint cookies are buttery, soft shortbread cookies with chewy blueberry or apricot jam centers. Plus, they are easy to customize for any holiday by using different flavored jams and festive sprinkled toppings.
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I love to have a variety of vegan cookies for the holidays, and this recipe is one of my favorites. It is so easy to make and tastes delicious. And the best part is that you can use your favorite jam flavors. It is perfect for Christmas, Easter, or any holiday.
There is nothing like having a variety of cookies to choose from during the holidays. That is why I also enjoy making these snowball cookies, walnut crescent cookies, and shortbread cookies.
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❤️ Why you’ll love it
I absolutely love how these vegan thumbprint cookies are so simple and easy to make. The combination of white rice flour, buckwheat flour, and corn starch gives them a soft, shortbread-like texture that is just so delicious.
The best part about this recipe is the versatility of the fillings. While traditional thumbprint cookies use jam, you can get creative with this recipe. From classic blueberry or apricot jam to rich chocolate or even tangy lemon curds, the filling options are limitless.
Plus, the use of dairy-free butter not only makes these cookies vegan but also gives them a rich and buttery flavor that is just like traditional thumbprint cookies. It is a great recipe that you can easily make at home and enjoy with your loved ones.
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🧾 Key ingredients
This vegan thumbprint cookie recipe calls for simple, plant-based ingredients that you can easily find at your local grocery store. You may even have some of these in your pantry already.
White rice flour is a key ingredient in this recipe. It gives the cookies a light, crumbly texture that is simply irresistible.
Cornstarch or tapioca starch is another essential ingredient. It helps to bind the dough together, giving the cookies the perfect texture.
Cane sugar adds a touch of sweetness that is perfectly balanced by the jam filling.
Dairy-free butter gives these cookies a rich, buttery flavor without any dairy products.
Vanilla extract is the perfect finishing touch for these cookies. It adds a hint of sweetness and a lovely aroma that will fill your kitchen as the cookies bake.
Blueberry jam and apricot jam are my favorite fillings for these thumbprint cookies. They add a burst of fruity flavor that pairs perfectly with the sweet, crumbly cookies.
Lemon curd is also another great option. They add a tangy twist to the cookies that is simply delicious.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegan thumbprint cookie recipe, a food processor is the most important piece of equipment you will need. It helps to quickly and evenly combine the ingredients to form the cookie dough.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Preheat your oven to 390 degrees Fahrenheit (ca. 199 °c).
STEP 2
Gather all your ingredients, including rice flour, buckwheat flour, corn starch, sugar, vegan butter, salt, and vanilla extract.
Making the vegan thumbprint cookies
STEP 1
Add all the ingredients to a food processor and pulse them together until you achieve a crumbly texture.
STEP 2
Transfer the crumbly mixture to a large bowl.
STEP 3
Knead the mixture with your hands for about two minutes until it forms a cookie dough ball. If the dough is dry and crumbly, add one to three teaspoons of water, one at a time. The dough should not stick to your fingers. If you add too much water, compensate with a little more flour.
STEP 4
Take one tablespoon of the cookie dough and roll it into a small ball. Place it on a parchment paper-lined baking tray.
STEP 5
Use your thumb or a teaspoon to make an indentation in the middle of each cookie. If the cookies crack a bit, that’s okay. It gives them a rustic look.
STEP 6
Add half a teaspoon of your favorite jam in the center of each cookie.
STEP 7
Place the cookies in the preheated oven and bake for about 10 to 12 minutes. Keep an eye on them after about eight minutes, as baking time may vary depending on your oven.
💡 Expert tip
For the best vegan thumbprint cookies, ensure to measure your ingredients accurately. As baking can be delicate, the precise balance of flour, starch, and butter is crucial for the perfect texture. Even small variations can affect the dough, so use measuring cups and spoons for the best results.
🔄 Variations
If you are a fan of citrus flavors, consider adding lemon curd as a filling for these thumbprint cookies. They are a great option for those who prefer a slightly sour and tangy flavor in their desserts.
If you are a chocolate lover like me, you can add a piece of chocolate in the thumbprint cookies after baking. This will add a rich and gooey texture to your cookies. Just ensure that you press the chocolate gently into the cookie while it is still warm, allowing it to melt and fill the thumbprint.
If you are a fan of tropical flavors, consider using a mango jam. Mango jam will give your cookies a sweet, exotic twist, making them perfect for a summer treat.
🥣 Serving ideas
These thumbprint cookies are a versatile treat that can be enjoyed in many ways. They are perfect for a cozy afternoon snack with a cup of tea or a glass of your favorite plant-based milk.
They also make a great addition to a dessert platter. You can serve them alongside other vegan cookies, brownies, or cakes for a variety of flavors and textures.
I love to enjoy them as part of a festive holiday spread. They are a great addition to a Christmas cookie platter or an Easter dessert table.
They are also a fun and delicious treat to make with kids. You can set up a cookie decorating station with a variety of jams and other fillings for them to choose from.
❄️ Storing tips
These vegan thumbprint cookies are a great make-ahead treat that can be easily stored and enjoyed later.
To store the leftovers, allow them to cool completely first. Once cooled, place them in an airtight container. They can be kept at room temperature for 1-2 days. If you want to keep them longer, they can be stored in the refrigerator for up to a week.
To freeze them, it is best to do so without the filling. The cookies themselves freeze well for up to 3 months. When you are ready to enjoy them, simply thaw them at room temperature and add the filling of your choice.
🤔 FAQs
Can I use a different type of flour for these cookies?
Yes, you can. I have used a combination of white rice flour and buckwheat flour to make these cookies gluten-free. However, if you do not have these types of flour, you can use all-purpose flour or whole wheat flour. The texture and flavor of the cookies may vary slightly, but they will still be delicious.
Why did my cookie dough turn out dry?
If your cookie dough is too dry and crumbly, it may be due to the type of flour used or the amount of flour. Different brands of flour have different absorbency levels, so you may need to adjust the amount of flour to get the right consistency. If your dough is too dry, you can add a little more dairy-free butter or a teaspoon of water at a time until it reaches the right consistency.
Do I have to use a food processor?
While a food processor makes it easier to mix the dough, it is not absolutely necessary. You can also use a stand mixer or mix the ingredients by hand. The important thing is to get a crumbly texture before kneading the dough.
Why did my cookies crack while making the thumbprint?
If your cookies crack while making the thumbprint, it may be because the dough is too dry. In this case, you can gently knead it with your hands for a few seconds to make it more pliable. If the cracks are not too big, you can also pat the cookies with your hands to smooth them out. Remember, cracks give the cookies a rustic look, so do not worry too much about them.
More vegan cookie recipes
For more vegan dessert recipes, browse through our recipe collection or check out these delicious cookies:
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Vegan Thumbprint Cookies
Ingredients
- 1 cup White rice flour
- ½ cup Buckwheat flour
- ½ cup Corn starch or tapioca starch and other substitutes
- ⅓ cup Cane sugar
- 5 oz Dairy-free butter
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 1 Tbsp Water optional – see instructions
Filling ideas
- Blueberry jam before baking
- Apricot jam before baking
- Chocolate after baking
- Lemon curd after baking
- Icing optional
Instructions
Making the cookies
- Preheat oven at 390 Fahrenheit (ca. 199 °C).
- Add all ingredients (rice flour, buckwheat flour, corn starch, sugar, butter, salt, and vanilla extract) to a food processor and pulse until you get a crumble texture.
- Take a large bowl and add the dough from the food processor. Knead it with your hands for 2 minutes to form a cookie dough ball. If the ball is dry and crumbles after 2-3 minutes, add 1-3 teaspoons of water, one at a time. The dough should not stick to your fingers. If you add too much water, compensate it with flour.
- Scoop 1 Tablespoon of cookie dough and form a small ball with your hands. Place it on parchment paper.
- Gently push a ½ teaspoon measuring spoon in the middle to make an indentation for the jam, or use your thumb to make a thumbprint :-). If the cookies crack a bit, don’t worry; pat them with your hands. Cracks give them a kind of rustic look anyway.
- Add ½ teaspoon of jam in the center of each cookie.
- Bake the thumbprint cookies for 10-12 minutes. Baking time may depend on your oven, so check them around 8-10 minutes.
Notes
- Measure it with a scale – The most crucial step to ensure your thumbprint cookies turn out perfect is paying attention to measurements. Baking is about precision. Sometimes even minor differences can mess up the results. I always measure the ingredients on a scale and convert the recipe back to cups. I use King Arthur’s Weight Chart to ensure that the cup measurements align with the grams. If you want to make perfect cookies every time, measure everything precisely.
- Parchment paper instead of silicone mats – I recommend using parchment paper instead of a baking sheet or silicone mat if you make multiple batches. The main reason is that thumbprint cookies right out of the oven are very vulnerable. The jam is also hot and can burn your fingers. Using parchment paper, you can move the cookies to a cooling rack without touching them. Compared to using a baking sheet, you either have to wait or handle them too soon.
- Place them close – You can place them relatively close to each other as there is no baking powder, baking soda, or any other type of leavening. Which means they will not rise significantly.
- When are they ready? – If they start to brown on the edges, you are too late. Rice flour recipes tend not to get brown much during baking.
make your cookbook
These vegan thumbprint cookies look so tasty and fun! I love how you can choose different fillings.😊
Tímea
The cookies were so much fun to make with my daughter! The recipe was easy to follow, the result was a real crowd-pleaser. Will certainly bake these again soon!