Vegan Thumbprint Cookies with Raspberry Jam

Step 1

Preheat oven to 350°F (177 °C). Line 1 extra large baking sheet (or 2 medium) with parchment paper. Set aside.

Step 2

In a medium bowl, whisk flour and salt together to combine well.

Step 3

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.

Step 4

Add the sugar and beat on medium until incorporated (about 30-60 seconds). Scrape down sides as needed. Now add the vanilla and almond extract and mix on medium until combined (about 30 seconds).

Step 5

Turn to low speed and gradually add the flour and mix until just combined and dough starts to form (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.

Step 6

Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 1/2 inches apart (try to keep the dough around the same measurement for even baking and prettier cookies).

Step 7

Now, you can make the indentations by using the back of a 1/4 teaspoon (or your index finger). Press down gently about 1/2 way in (not too far or the jam will come out the bottom). (*Some cracks are normal and you can gently smooth them with your fingers or leave them there)

Step 8

Using a small spoon (or piping bag), fill each cookie with jam (don't overfill or it will spill out during baking).

Step 9

Bake in the oven until barely lightly golden about 13-15 minutes (baking too long will make them crispy). Carefully check the bottom of a cookie - it should be lightly golden. 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.