Need a classic cookie recipe to satisfy your sweet tooth? These delicious buttery cookies are quick to make and can be filled with your favorite jam. While these thumbprint cookies are perfect for the holidays and celebrations, you don't need a special occasion, to whip these up whenever you want.
Thumbprint cookies are called hallongrotta in Swedish which means "raspberry cave." I think that is a pretty perfect name. While we call them thumbprint cookies, using the back of a measuring spoon makes perfect circles more easily than an actual thumb print.
RECIPE PDF:
Number of Servings: 20 cookies
Prep Time: 20 minutes
Cook Time: 15minutes
Total Time: 35 minutes
Ingredients
2 cups all-purpose flour (or whole wheat pastry flour)
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup vegan stick butter, slightly softened
2 tbsp plant-based milk
1 teaspoon vanilla extract
1/3 cup of your favorite jam
Powdered sugar for sprinkling (optional)
Tools You Will Need
1 Large baking sheet (or 2 medium)
Parchment paper
Stand Mixer or Hand Mixer (ideal, but can also be mixed by hand)
Instructions
1) Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside.
2) In a medium bowl, whisk flour the salt together. Set aside.
3) Add vegan butter to the bowl of a Stand Mixer, if using (or add butter to a separate bowl if using a Hand Mixer or mixing by hand). Fit the Stand Mixer with a paddle attachment for cookies.
4) Beat the butter on medium until creamy, about 30 seconds.
5) Add the sugar and beat on medium until incorporated, about 30-60 seconds. Scrape down the sides as needed.
6) Add vanilla extract and mix on medium until combined, about 30 seconds.
7) Turn the mixer to low speed and gradually add the flour and mix until just combined and the dough starts to form, about 60 seconds. Scrape down the sides as needed.
8) Add 2 tablespoon of plant-based milk and mix on low to combine. Turn off the mixer.
9) Using a tablespoon measure, scoop the dough and roll into balls. Place on the baking sheet about 1 1/2 inches apart. Make indentations in the center of each dough ball using the back of a 1/2 teaspoon measure. Press down gently about 1/2 of the way in.
10) Using a small spoon, fill each indentation with jam (don't overfill).
11) Bake in the oven until lightly golden, about 13-15 minutes. Remove from the oven and let cool. Dust with powdered sugar if desired.
Recipe from Melissa Huggins at Vegan Huggs https://veganhuggs.com/vegan-huggs-vegan-food-lifestyle-blog/
Let me know what you think!
If you made this recipe let me know how you liked it in the comments or feel free to ask me any questions! On instagram? Tag me @theplantpath.nutrition to show me how it turned out!
Nutrition Facts (2 cookies)
