Thumbprint Cookies Recipe | Vegetarian Times Skip to main content

Thumbprint Cookies

For drip-free results, fill the cookie centers with jam before baking, as described in the directions, or squeeze jam into thumbprint indentations after the cookies have cooled.



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1½ cups all-purpose flour
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½ cup whole-wheat flour
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½ tsp. baking powder
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¼ tsp. salt
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¾ cup sugar
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½ cup nonhydrogenated vegan margarine
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⅓ cup vanilla soymilk
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1 tsp. vanilla extract
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¼ tsp. almond extract
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1 cup seedless raspberry jam


1. Whisk together all-purpose flour, whole-wheat flour, baking powder, and salt in large bowl.

2. Beat sugar and margarine with electric mixer until light and fluffy. Gradually beat in soymilk, vanilla extract, and almond extract until combined. Beat in flour mixture until soft dough forms. Wrap dough in plastic wrap, and refrigerate 30 minutes, or overnight.

3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper, or spray with cooking spray. Roll dough into ½-inch balls, and place dough balls 1 inch apart on prepared baking sheets. Press indentation in center of each ball with thumb.

4. Place jam in resealable plastic bag, close, and snip bottom corner with scissors. Squeeze jam into indentations in cookies. Bake 12 to 15 minutes, or until cookies are light brown. Transfer to wire rack with spatula, and cool.

Nutrition Information: 

1 g
Total Fat: 
1.5 g
Saturated Fat: 
0.5 g
15 g
0 mg
38 mg
1 g
10 g
Makes 36 cookies

Comments on this Recipe

My grandmother used to make cookies like these at Christmas, we called them "bird nests", because they were rolled in coconut. When I went looking for my own vegan version, I found these! I've been making them for several years now, they are my family's favourite!

Best recipe I have ever come across. These are so much fun to bake, and are as adorable as they are delicious! Yummmm! :)

Vegan Thumbprint cookies!

This was definitely a good recipe. Substituting the soy milk for eggnog makes them really tasty, but not exactly vegan. They were good. Thanks!