· By Laura Schaeffer
Thumbprint Cookie Recipe
They're soft. They're buttery (without the butter). With a glossy ruby center that looks like you tried — even if you absolutely did not.
These cookies are dairy-free, egg-free, and fully plant-based, but you’d never know unless you’re the kind of person who asks. Made with simple pantry staples and a generous spoonful of raspberry jam, they’re nostalgic in the best way and slightly chaotic in the center. As all good desserts should be.
Bake a batch. Press your thumb dramatically into the dough. Own the moment.
Let’s go.
Ingredients:
Margarine (recommended Earth Balance)
Powdered Sugar
Lemon Juice
Vanilla
Flour
Raspberry Jam
Equipment:
Hand or Stand Mixer
Mixing Bowls
Measuring Cups
Liquid Measure
Measuring Spoons
Rubber Spatula
Oven Mitts
Cooking Rack or Pad
Towel
Baking Sheet
Parchment Paper
Let's bake!
Ingredients:
1 cup Margarine (recommended Earth Balance)
1/2 cup Powdered Sugar
1/2 tsp Lemon Juice
1 tsp Vanilla
1 cup + 2 tbsp Flour
1/4 cup Raspberry Jam
Instructions:
- Preheat the oven to 350° F
- Cream margarine, sugar, and lemon juice
- Add flour and mix until dough is formed
- Chill dough until hard
- Scoop onto a greased baking shit
- Create a well in the center with your thumb
- Fill with 1 tsp raspberry jam or filling of your choice
- Bake for ~10-12min
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