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    Home » All Recipes » Vegan Cookies

    Published: Dec 9, 2022 · by Megan · This post may contain affiliate links.

    Vegan Thumbprint Cookies

    325 shares
    Jump to Recipe
    jam cookies with text "vegan thumbprint cookies, only 8 ingredients & 30 minutes to make!".

    These 8 ingredient Vegan Thumbprint Cookies are so easy to make and require no chill time! They're soft, chewy, and filled with any flavor jam for the best 30-minute vegan cookie recipe.

    three jam filled cookies on a plate surrounded by more plates of cookies.

    These vegan jam cookies are one of those recipes that look fancy but are SO easy to make. The trick is to always use a store-bought jam to cut down on time- which also means you can multiple jam cookie flavors with this base recipe.

    I used a mix of raspberry jam, wild blueberry jam, and red pepper jelly to make these dairy-free & eggless thumbprint cookies, but truly any flavor tastes great in these vegan Christmas cookies!

    Ingredients:

    labeled thumbprint cooke ingredients on baking tray including jam, vegan butter, flax egg, all-purpose flour, sugar, vanilla, baking powder, and salt.

    Ingredient notes:

    • Jam: Stonewall Kitchen's Wild Blueberry & Raspberry jam are two of my go-to's for this recipe, however, any works! You could even use the homemade apricot jam we make in my Apricot Crumble Bars or fill them with my homemade apple butter!
      • P.S.- red pepper jelly is definitely an acquired taste for cookies, so swap it for apricot jam if you're not sure you like it!

    How to make thumbprint cookies

    Make the vegan cookie dough

    This 7-ingredient soft & buttery shortbread dough can be made in one bowl and requires no chill time.

    First, cream together butter and sugar. Then, add in the flax egg and vanilla. Finally, mix in the dry ingredients including the flour, baking powder, and salt.

    The dough will start off crumbly, but keep mixing until it gets thick and moldable.

    bowl of cookie dough.

    Roll in sugar & add to a baking tray

    Rolling in sugar is totally optional, but leads to thumbprint cookies that spread less in the oven and have a more crackly exterior- aka it's worth it!

    Use a cookie scoop to scoop out 18 cookie dough balls. Then roll them in sugar and add them to a parchment-lined baking tray.

    cookie dough balls on a parchment lined baking sheet.

    Indent & fill with jam

    My favorite vegan thumbprint cookie hack?

    Using the end of a cocktail muddler instead of your thumb to indent each cookie. It makes a deeper and more even indent, plus it's less messy!

    Then, fill each indent with your preferred jam.

    You don't want to overfill with jam- since these are relatively small cookies ½ teaspoon of jam is really enough. Otherwise, they may overflow in the oven.

    thumbprint cookie dough balls on a baking sheet before and after adding jam to the center of each cookie.

    Bake the thumbprint cookies

    Add the jam cookies to the oven and bake for 11-12 minutes. Make sure not to overbake so they stay chewy and buttery.

    Then serve these jelly-filled cookies & enjoy!

    P.S.- if you skip rolling the cookie dough in sugar you can top them with a sprinkling of powdered sugar instead.

    three cookies stacked on top of each other on a plate with the top cookie missing a bite to show jam in the center.

    FAQ & Tips:

    Can I make thumbprint cookies gluten-free?

    Definitely! Just make sure to use a gluten-free 1:1 all-purpose flour mix. Please note that using flour alternatives such as coconut flour or almond flour will NOT work in this recipe.

    How do I store jam cookies?

    Vegan thumbprint cookies can be stored in the fridge for 24 hours or in the freezer for up to 1 month. I don't recommend storing them for more than a day in the fridge or the centers risk getting soggy from the jam.

    As you know- I love cooking straight out of the freezer! However, you can also defrost frozen jam cookies for 30 minutes-1 hour at room temperature before serving too.

    hand holding up a bitten raspberry jam filled thumbprint cookie.

    I can't wait for you to try these 8-ingredient Vegan Thumbprint Cookies! They make the perfect classic Christmas cookie and even work as a festive cookie to enjoy on New Year's Eve. Enjoy!

    -TSG

    More vegan cookie recipes you will love:

    • a pile of earl grey sugar cookies with vanilla glaze and earl grey tea leaves dusted on top
      Vegan Earl Grey Sugar Cookies
    • a plate of chewy ginger molasses cookies where the top cookie is missing a bite
      Vegan Ginger Molasses Cookies
    • close up shot of cranberry swirl pinwheel cookies with glaze on top
      Vegan Cranberry Orange Pinwheel Cookies
    • wire rack full of gingerbread cookies in shapes of gingerbread men, stars, snowflakes, christmas trees, dreidels
      Vegan Gingerbread Cookies

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    three jam filled cookies on a plate surrounded by more plates of cookies.

    Vegan Thumbprint Cookies

    These 8-ingredient thumbprint cookies can be made in one bowl, require no chill time, and take 30 minutes to make for an easy vegan cookie recipe!
    4.80 from 5 votes
    Print Pin
    Course: Dessert, Vegan Cookies + Brownies
    Cuisine: American
    Prep Time: 18 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 18 cookies
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • ½ cup vegan butter room temperature
    • ¾ cup sugar ( ½ cup for dough, ¼ cup for rolling before baking)
    • 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water, left to sit 5 minutes
    • 2 teaspoons vanilla bean paste or vanilla extract
    • 1 ¾ cups all-purpose flour
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • 3 Tablespoons jam any flavor works!

    Instructions

    • Preheat the oven to 350F and line a baking sheet with parchment paper. Set aside and make the cookie dough.
    • First, add vegan butter and ½ cup of sugar to a mixing bowl. Use an electric mixer to cream together until fluffy, about 1-2 minutes.
    • Next, add the flax egg and vanilla bean paste to the bowl and mix with the butter and sugar.
    • Add in the all-purpose flour, baking powder, and salt. Then, mix together until a thick dough forms. It will start off crumbly but will become thick and stick together after a few minutes of mixing.
    • Use a cookie scoop to scoop out 18 evenly-sized cookies. Roll each cookie dough ball between your palms to form a round ball. Then, roll each ball in a bowl with the remaining ¼ cup of sugar that was set aside so that each dough ball is coated in sugar.
    • Place the cookie dough balls on the parchment-lined baking sheet. Then, use your thumbs or a cocktail muddler to form a small indent in the center of each cookie.
    • Add  ½ teaspoon of jam to the center of each cookie. Then, add the tray of cookies to the oven and bake for 11-12 minutes.
    • Remove the tray of cookies from the oven and let them cool for about 5 minutes. Then, move to a wire rack to continue cooling. Once the cookies are cooled and the jam has set, serve & enjoy!

    Nutrition

    Serving: 1small cookie | Calories: 133kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 78mg | Potassium: 21mg | Fiber: 1g | Sugar: 10g | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!

    More Vegan Cookies

    • stack of cookies coated in sugar and filled with cooked peach filling.
      Vegan Peach Pie Cookies
    • raspberry sugar swirl cookies topped with sparkly sugar and next to fresh raspberries.
      Vegan Raspberry Sugar Cookies
    • mini cast iron skillets filled with gingerbread chocolate chip cookies, vanilla ice cream, and sugared cranberries with a spoon.
      Gingerbread Chocolate Chip Skillet Cookies
    • plate of powdered sugar snowball cookies with top cookie missing a bite and showing inside full of pecans.
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    Reader Interactions

    Comments

    1. grace lauren says

      November 13, 2023 at 5:43 am

      5 stars
      these turned out so good!!! definitely making them again--thanks for the great recipe!! followed as written and filled with apricot preserves. I made them *extra* small for cuteness lol so i wound up with twice as many cookies. baked them for ~9 min and turned out perfect!

      i've always struggled with baking but your recipes are really accessible and i can actually kinda bake a few things now?? I definitely appreciate the background and advice you include at the top 🙂

      Reply
      • Megan says

        November 13, 2023 at 1:33 pm

        You are so welcome! I'm SO glad you are finding the recipes easy to follow and extra info helpful too 🙂

        Reply
    2. Zeal says

      February 23, 2023 at 11:42 pm

      4 stars
      These were great! I followed as recipe said. However, I did not want my cookies covered/coated in sugar, so I skipped that bit. Maybe next time I will just add little more sugar into the mix because my cookies were slightly less sweet than I like! A great recipe overall 🙂

      Reply
    3. Jess says

      February 11, 2023 at 8:24 pm

      5 stars
      Another amazing cookie! Followed the recipe to the letter, and added 1/8 tsp of almond extract for that special something. Used raspberry preserves and orange marmalade. Perfect texture, perfect sweetness. Thank you for sharing!

      Reply
      • Megan says

        February 13, 2023 at 1:22 am

        Love the filling ideas- so glad you enjoyed them 🙂

        Reply
    4.80 from 5 votes (2 ratings without comment)

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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