I don’t have a huge sweet tooth (like Larissa does) but every once in a while I crave cookies. These vegan thumbprint cookies definitely fit the bill. They’re tender, lightly crisp on the edges, and filled with a bit of fruity jam. Because it’s vegan, you get the comforting nostalgia of a classic cookie without any dairy or eggs.
The dough comes together quickly, and the bake time is short, so they’re great for weeknights or last-minute gatherings. Whether you’re vegan or just baking for someone who is, this recipe checks all the boxes: easy, pretty, and delicious.
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What Makes This Special
Thumbprint cookies are simple, but the vegan twist makes them extra approachable and allergy-friendly. The dough uses plant-based butter for classic, buttery taste and texture, and a touch of almond extract adds bakery-style depth.
Fill them with any jam you like—raspberry, strawberry, apricot, or even lemon curd—so every batch feels a little different. The recipe doesn’t require chilling the dough, yet the cookies still hold their shape. That means more cookies, faster, with less fuss.
Ingredients
- all-purpose flour
- almond flour (optional but recommended)
- granulated sugar
- light brown sugar
- plant-based butter (stick-style)
- neutral oil (like canola or sunflower)
- unsweetened applesauce
- vanilla extract
- almond extract (optional)
- baking powder
- sea salt
- jam or preserves (Check out our guide for ensuring your jelly, jam, or preserves are vegan)
- lemon zest (optional)
- powdered sugar (optional)
Step-by-Step Instructions
Preheat and prep
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Mix the dry ingredients
In a bowl, whisk all-purpose flour, almond flour (or sub more all-purpose), baking powder, salt, and lemon zest (if using).
Cream the butter and sugars
In a separate large bowl, beat plant-based butter with granulated sugar and light brown sugar until light and fluffy, about 1–2 minutes.
Add wet ingredients
Mix in applesauce, vanilla extract, almond extract (if using), and oil.
Combine wet and dry ingredients
Add the dry ingredients to the butter mixture. Mix on low until just combined and the dough holds together. It should be soft but not sticky.
Portion the dough
Scoop into 1-tablespoon portions of dough and roll into balls. Place on the prepared sheets, leaving about 2 inches between each cookie.
Make the thumbprint and Fill with jam
Use your thumb or the back of a 1/2-teaspoon measuring spoon to press a well into the center of each dough ball. If the edges crack, nudge them back together.
Spoon about 1/2 teaspoon jam into each well. Do not overfill; the jam will bubble slightly in the oven.
Bake
Bake for 11–13 minutes, rotating pans halfway, until the edges are lightly golden and the bottoms are set. The centers should stay pale.
Cool
Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. The jam will thicken as they cool.
Optional finish
Dust completely cooled cookies with powdered sugar.
How to Store Your Cookies
Store the cookies in an airtight container at room temperature for up to 4 days. Layer with parchment to keep the jam from sticking.
For longer storage, freeze them in a single layer until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature; they’ll taste freshly baked. If you prefer a crisper edge, pop them into a 300°F oven for 3–4 minutes after thawing.
What’s Awesome About These Vegan Thumbprint Cookies
- Vegan and dairy-free Great for mixed groups and those with dietary needs.
- Quick and low effort No chill time and minimal cleanup.
- Customizable Any jam works, plus easy flavor swaps.
- Kid-friendly Little hands love making the thumbprints.
- Holiday-ready They look festive and pack well for gifting.
Pitfalls to Watch Out For
- Overfilling the thumbprint Too much jam will overflow and burn. Use about 1/2 teaspoon per cookie.
- Warm dough If your kitchen is hot, the dough can get soft. Chill for 10 minutes to firm up if needed.
- Overbaking These should be just set with pale tops. Too long in the oven makes them dry.
- Sticky dough If it sticks to your hands, add 1–2 teaspoons flour and mix briefly.
Variations You Can Try
- Nutty crunch Roll the dough balls in finely chopped pistachios or almonds before making the thumbprint.
- Coconut twist Roll in unsweetened shredded coconut for a toasty edge.
- Chocolate center Fill the well with vegan chocolate hazelnut spread or a dollop of melted dark chocolate.
- Lemon poppy Add 1 teaspoon lemon zest and 1 teaspoon poppy seeds to the dough; fill with lemon curd-style jam.
- Spiced Mix 1/2 teaspoon ground cinnamon and a pinch of cardamom into the dry ingredients.
- Gluten-free Use a 1:1 gluten-free flour blend and keep the almond flour. Add 1–2 teaspoons extra plant milk if the dough feels dry.
- Whole grain Swap 1/3 of the all-purpose flour for fine whole wheat pastry flour for a nuttier taste.
Vegan thumbprint cookies deliver a classic, buttery-jammy bite with simple, dependable ingredients. They’re quick to make, pretty to serve, and easy to customize for any occasion. Keep a jar of your favorite jam on hand, and you’ve got a reliable treat ready whenever the mood hits.
Bake a batch today, and enjoy how fast they disappear!
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society. This is a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Want to level up your vegan dessert skills? Rouxbe’s Vegan Dessert course is one of our favorites.
90-day online course based on Fran Costigan’s popular Vegan Baking Boot Camp.
Vegan Thumbprint Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup almond flour optional (if not using, use 1 1/2 cups all-purpose flour)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup plant-based butter stick-style, at room temperature
- 1 tablespoon neutral oil like canola or sunflower
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/4 teaspoon Almond extract (optional but lovely)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon salt
- 1/2 cup jam or preserves
- Zest of 1 lemon optional
- Powdered sugar optional, for dusting
Instructions
- Set your oven to 350°F (175°C).Line two baking sheets with parchment paper or silicone mats.
- In a bowl, whisk all-purpose flour, almond flour (or sub more all-purpose), baking powder, salt, and lemon zest (if using).
- In a separate large bowl, beat plant-based butter with granulated sugar and light brown sugar until light and fluffy, about 1–2 minutes.
- Mix in applesauce, vanilla extract, almond extract (if using), and oil.
- Add the dry ingredients to the butter mixture. Mix on low until just combined and the dough holds together. It should be soft but not sticky.
- Scoop into 1-tablespoon balls and roll gently between your palms to smooth. Place on the prepared sheets, leaving about 2 inches between each cookie.
- Use your thumb or the back of a 1/2-teaspoon measuring spoon to press a well into the center of each dough ball. If the edges crack, nudge them back together.
- Spoon about 1/2 teaspoon jam into each well. Do not overfill; the jam will bubble slightly in the oven.
- Bake for 11–13 minutes, rotating pans halfway, until the edges are lightly golden and the bottoms are set.
- Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. The jam will thicken as they cool.
- If desired, dust completely cooled cookies with powdered sugar.
FAQ
Can I make the dough ahead?
Yes. Wrap the dough tightly and refrigerate for up to 48 hours. Let it sit at room temperature for 15–20 minutes before scooping so it’s easier to work with.
What jam works best?
Thicker jams or preserves with some body hold up best—raspberry, apricot, and strawberry are classics. If your jam is very runny, simmer it for a few minutes to reduce, and cool before using.
Can I reduce the sugar?
You can cut the granulated sugar by about 2 tablespoons without harming the structure. Keep some sugar for proper spread and texture.
Do I need to chill the dough?
Not usually. If your butter was very soft or your kitchen is warm, a quick 10–15 minute chill helps the cookies keep their shape.
Why did my cookies crack too much?
Cracking can come from dry dough. Measure flour by spooning and leveling, and avoid overmixing. You can also smooth cracks with your fingers after making the well.
How do I keep the jam from sinking?
Make a deep, defined well and don’t overfill it. If needed, bake the cookies for 7 minutes, pull them out, press the well again gently, add jam, and finish baking.
Can I make them oil-free?
Yes. Skip the added oil and use 1 extra tablespoon applesauce. The texture will be slightly softer but still tasty.
What if I don’t have almond flour?
Use the same amount of all-purpose flour. The cookies will be a touch less tender but still excellent.
How many cookies does this make?
About 20–22 cookies, depending on how big you scoop and how generous you are with the jam.
Can I double the recipe?
Absolutely. Double all ingredients and bake on multiple trays. Rotate the pans halfway through for even browning.
