Vegan Jam Thumbprint Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">200g vegan butter, slightly softened (room temperature for 30 minutes)</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">50g powdered sugar</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">¼ tsp almond extract (optional)</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">1 tbsp non-dairy milk (soy, almond, or oat)</li> <li class="ingredients-single-item">120g fruit jam of choice (raspberry, strawberry, or apricot work well)</li> <li class="ingredients-single-item">Extra powdered sugar for dusting (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Electric mixer (hand or stand)</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Cookie scoop or tablespoon measure</li> <li class="equipment-single-item">Small measuring spoon or thumb for making indentations</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C and line two baking sheets with parchment paper. Set aside while you prepare the cookie dough. Proper oven preheating ensures your cookies will bake evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large mixing bowl, cream together the vegan butter and both sugars until light and fluffy, about 3-4 minutes. Don't rush this step – the creaming process incorporates air into the fat, creating a tender, melt-in-your-mouth texture in your finished cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the vanilla extract, almond extract (if using), and non-dairy milk to the butter-sugar mixture. Beat until well combined and smooth. The extracts will perfume your dough with delightful aroma while the small amount of milk helps bind the dough in place of traditional eggs. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, salt, and cornstarch. The cornstarch is our secret weapon for creating a tender, shortbread-like texture – it inhibits some gluten development, resulting in a more delicate cookie. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together. Be careful not to overmix as this can develop too much gluten and result in tough cookies. The dough should be soft but not sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> If the dough seems too soft to handle, refrigerate it for 15-20 minutes. This firms up the vegan butter, making the dough easier to roll and shape. A slightly chilled dough will also help prevent excessive spreading during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using a cookie scoop or tablespoon, portion the dough into roughly 24 equal balls (about 25g each). Roll each portion between your palms to create smooth, even balls, then place them on the prepared baking sheets, spacing them about 5cm apart. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using your thumb or the back of a measuring teaspoon, press an indentation into the center of each cookie. Don't press all the way through – aim for a well that's about 1cm deep. If the edges crack slightly, gently press them back together with your fingers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Fill each indentation with about ½ teaspoon of jam. Be careful not to overfill, as the jam will bubble and spread slightly during baking. For neat, jewel-like centers, avoid getting jam on the cookie edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake the cookies one tray at a time in the center of the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. The cookies will still be soft when you remove them from the oven – this is perfect! They'll firm up as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The jam centers will be extremely hot straight from the oven, so be patient and let them set before handling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Once completely cooled, dust with powdered sugar if desired. Store your vegan thumbprint cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage. Layer them between sheets of parchment paper to prevent sticking. </li> </ol>