Vegan Jam Thumbprint Cookies
So I’ll be real, despite my constant determination, baking is just not my forte. Despite binge watching hours of the Great British Baking Show, when I enter the kitchen, the attention to detail and control required for baking seems to fly out the window. I love messing around with extra spices, and consider the “art” of cooking a bit more fun than the “science” of baking. Ironically, as someone who likes to write recipes for Grounded Grub, I’m pretty horrible at following them.
That being said, most of my family traditions center around baking cookies and other desserts, and there’s nothing like baking a batch of cookies around the holidays or for a friend to make their day. This holiday season I was looking to try something new and break into some vegan baking. I also have been starting to collect quite the large range of jam jars — from cute small ones gifted from friends to the dregs of big ones starting to crystallize. My #UseItUp brain was trying to figure out how to make something fun out of the jam, rather than just piling it on more toast. The solution to my jam overload? These Vegan Jam Thumbprint cookies!
While I made these cookies as a holiday cookie, these could be a great tea cookie year-round. Because you can use different jams for the center, you could really adapt it to go with whatever flavors of the season worked for you! I used a berry jam and a cherry jam, but I’m imagining anything from apricot to figs would be delish. Always fun to get creative with what you have on hand!
Note: These cookies don’t have any eggs so the only vegan replacement needed is vegan stick butter. Not vegan? Just use standard unsalted butter if you’d like!
Ingredients
Time: preparation 20 minutes, bake for 20 minutes
2 cups all-purpose flour
½ teaspoon salt
½ cup granulated sugar
¾ cup vegan stick butter, slightly softened
2 tablespoons of any plant-based milk (I used oat!)
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
⅓ cup of any jam
Powdered sugar for sprinkling (optional)
Recipe inspired by Vegan Huggs.
Preparation:
Preheat the oven to 350°F. Line 1 extra large baking sheet with parchment paper or grease with coconut oil. Set aside.
In a medium bowl, whisk flour and salt together to combine.
Add the softened vegan butter to the bowl of a stand mixer and fit with a paddle attachment (or use a medium/large stainless steel bowl with a hand mixer). Beat on medium until creamy for 30 seconds.
Add the sugar and beat on medium for about 30-60 seconds. Scrape down sides as needed, then add the vanilla and almond extract and mix on medium for about 30 seconds.
Turn the mixer to low speed and gradually add the flour and mix until just combined and dough starts to form. This should take about 30-60 seconds. *Don't over mix. Scrape down sides as needed. Now add the 2 tablespoons of almond milk and mix on low to combine.
Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 ½ inches apart (try to keep the dough around the same measurement for even baking and prettier cookies ).
Now, you can make the indentations by using your index finger. Press down gently, only about ½ way in. Remember! Some cracks are normal and you can gently smooth them with your fingers or leave them there (I think they look cute so I left them).
Using a small spoon, fill each cookie with jam while being careful not to overfill.
Bake in the oven until barely lightly golden, about 13-15 minutes. Carefully check the bottom of a cookie, then remove from oven and let cool on baking sheet for 5-10 minutes before transferring them to a cooling rack for another 10 minutes.
Dust with powdered sugar if desired. Keep stored in an airtight container for 5-7 days. Enjoy!
Notes:
If your dough is too soft or sticky to work with, wrap it in cling wrap or beeswax wrap and chill for 15-20 minutes. The dough will soften again as you're rolling the balls. Make sure the dough balls are smooth to avoid cracking.
If your dough is dry or crumbly, you can add ½ teaspoon of non-dairy milk and gently work it in until just combined. Add more if needed.
Best Practices:
As always:
Try to bring your own reusable bags when you go shopping for these ingredients, and choose grocery stores or markets that are engaged in their community.
Choose storage containers that will help you make the most of your leftovers!
Opt for buying baking ingredients in bulk whenever possible. This can reduce plastic packaging and save money as well.
These ingredients have been chosen with several things in mind:
This recipe can be adjusted to use whatever jam you have on hand or what is most in season. Eating seasonally can reduce the impact of your food.
This recipe is easily made vegan. Opting for plant-based foods whenever possible reduces your carbon footprint significantly. Even if you are not vegan full-time, going plant-based for as many meals as possible can have a large impact.
Did you enjoy this recipe? Let us know! If you really loved it, share it on social media and tag us (@groundedgrub), or, better yet, share it with your friends and family!
