Go Back
+ servings
Vegan Thumbprint Cookies
Print Recipe
No ratings yet

Vegan Thumbprint Cookies

These vegan thumbprint cookies melt in your mouth and are filled with a strawberry jam center. They are easy and fun to make, perfect for the holidays.
Prep Time15 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 16
Calories: 139kcal
Author: Bailey


  • 2 cup all purpose flour
  • ½ tsp salt
  • ¾ cup white granulated sugar Or sugar free white sugar
  • ¾ cup vegan butter
  • 1 tsp vanilla extract
  • 3 tbsp almond milk
  • cup strawberry jam


  • Whisk the flour and salt together and set aside.• Now add softened vegan butter to a separate bowl. *Do not melt the butter we just want it room temperature. Add Truvia® Sweet Complete® Granulated All-Purpose Sweetener  or white granulated sugar. Beat with a hand mixer or stand mixer until creamed together. Do not over mix!
  • Add the vanilla extract and almond milk then mix until combined.• On low speed, gradually add the dry ingredients to the creamed butter/sugar mixture and mix well. If dough is too crumbly, add 1 more tablespoon of almond milk and mix. We don’t want the dough too wet, but we want it to stick together when we roll it into a ball with our hands. DO NOT OVER MIX THE DOUGH this is very important, if you over mix the dough the cookies will spread out too much and not bake correctly. The dough should be slightly crumbly, but still stick together.
  • Transfer dough to fridge for about 10 minutes just to harden the butter a little.
  • Scoop the dough into even parts and roll it into smooth ball-shape. Place on your baking sheet about 1 ½ " apart. Cookies should be about 1-inch balls.
  • Make the indentations by using the back of a ¼ teaspoon and press down about half way in to the cookie. You may get some cracks; I prefer it this way as it adds character to the cookies.
  • Spoon strawberry jam, or jam of choice into each indent using a small spoon. Do not over fill the indentations or it might spill over.
  • Bake on 350 in the oven until lightly golden about 15 minutes or less, do not overcook them.


*You can use any plant based milk of choice 
*Raspberry or cranberry jam will work fine with these cookies! 
*Sprinkle them with extra sugar if you's like.


Calories: 139kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 147mg | Potassium: 26mg | Fiber: 1g | Sugar: 4g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg