The combination of fresh jam and a sweet, buttery-like crumb makes every bite of these easy vegan raspberry jam thumbprint cookies irresistible.
These cookies taste like childhood: soft, tender, and topped with bright raspberry preserves and a vegan chocolate chip. While I was in a raspberry mood, you can easily swap the preserves for any flavor you prefer.
Baking cookies can feel intimidating, but this recipe is straightforward. The dough is a simple sugar dough that stays light and almost buttery in texture—truly heavenly. Small, round, and bite-sized, these thumbprints are perfect for snacking or sharing.
Ingredients You Need
Gather a few simple ingredients before you begin. Here’s what you’ll need:
- Vegan butter: any brand will work; bring to room temperature.
- Granulated sugar: the sweetener for the dough.
- Flavor: almond extract and vanilla extract for depth of flavor.
- All-purpose flour: the structure for the cookies.
- Raspberry preserves: thick jam works best for the thumbprint.
- Semi-sweet vegan chocolate chips: a few on top add a complementary chocolate note.
Variations
- Swap the chocolate: try vegan white chocolate for delicate sweetness or dark chocolate for a richer contrast.
- Try different preserves: apricot, strawberry, or peach all work—avoid overly chunky jams for easier filling.
- Make it gluten-free: use a 1:1 gluten-free flour substitute.
How to Make Raspberry Thumbprint Cookies
See the recipe card below for exact ingredient amounts and full instructions.
- 1) Preheat the oven to 350°F (177°C).
- 2) Beat the sugar and room-temperature vegan butter in a large bowl with an electric mixer until fluffy.
- 3) Add almond and vanilla extract and mix to combine.
- 4) Add the flour in half-cup increments, beating after each addition until the dough is well combined.
- 5) Drop the dough by rounded tablespoons onto a lightly greased baking sheet. For larger cookies, use 2-tablespoon portions.
- 6) Press a small dent into the center of each cookie with your thumb or the back of a spoon. Fill the dent with preserves and top with a vegan chocolate chip.
- 7) Bake for 15 minutes. Remove from the oven and let cool for about 30 minutes so the jam sets and the cookies firm up.
Expert Tips
- Measure precisely: accurate measurements help consistent results in baking.
- Roll smooth balls: shaping each portion into a round ball creates a neat indentation and even edges.
- Use smooth jam: if your preserves are too chunky or stiff, warm them briefly in the microwave to loosen for easier filling.
FAQs
Any smooth fruit preserve works well. Avoid very chunky jams so the filling sits neatly in the dent.
Small cracks are normal. You can gently smooth them with a finger before baking or leave them—they add character.
How to Store
Store cookies in an airtight container at room temperature for up to five days. Expect them to soften slightly over time.
Freezing: Once fully cooled, place cookies in a freezer-safe container and freeze for up to three months. Thaw at room temperature before serving.
More Vegan Cookies Recipes You’ll Love
- Peppermint Chocolate Chip Cookies
- 6 Amazing Vegan Holiday Cookies
- Vegan Peanut Butter Cookies
- Triple Ginger Vegan Cookies
Photos by Alfonso Revilla
Raspberry Jam Thumbprint Cookies
Ingredients
- 1 cup vegan butter, room temperature
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup fruit preserves (raspberry recommended)
- Handful of semi-sweet vegan chocolate chips
Instructions
- Preheat oven to 350°F (177°C).
- In a large bowl, beat the vegan butter and sugar until fluffy. Add almond and vanilla extracts and mix to combine. Gradually add the flour in 1/2 cup increments until the dough comes together.
- Drop rounded tablespoons of dough onto a lightly greased baking sheet (use 2 tablespoons for larger cookies). Roll each portion into a ball, then press a small indent in the center.
- Fill each indent with preserves and press a vegan chocolate chip on top.
- Bake for 15 minutes. Remove from the oven and cool for about 30 minutes before serving.
Notes
- Measure ingredients accurately for best results.
- Roll dough into smooth balls to create a clean thumbprint and even edges.
- If the jam is too thick or chunky, warm it briefly to loosen before filling.
Nutrition
Calories: 146 kcal per cookie. Carbohydrates: 19 g. Protein: 1 g. Fat: 7 g. Sugar: 9 g.
Additional Info
Author: Toni Okamoto
Course: Dessert | Cuisine: American | Method: Baking | Diet: Vegan