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Vegan Thumbprint Cookies

These vegan thumbprint cookies are perfect for any occasion! Made with a buttery shortbread cookie and filled with your favorite jam, this classic cookie recipe is one to hold onto. Easy and delicious!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Calories: 118kcal
Author: Sarah McMinn



  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  • In a small bowl combine flour, baking powder, and salt. Set aside.
  • Using your stand-up mixer, cream together vegan butter and granulated sugar until light and fluffy, about 2 minutes. Add the applesauce and beat until smooth. Add the flour mixture in two batches, scraping down the sides in between. Mix until all flour is hydrated and the dough is uniform.
  • Using a small cookie scoop, scoop cookies and roll them into balls (about 1.5 tablespoons in size) and place them on the prepared baking sheet.
  • Make a teaspoon-sized indentation in the center with your thumb.  Fill the center of each cookie with 1 rounded teaspoon of jam so that it's slightly mounded. Bake for 15-18 minutes, until the edges of the cookies begin to brown. Remove from oven and transfer cookies back to a wire rack to allow to cool completely.


Serving and Storing - Serve these cookies along with some vegan eggnog or hot cocoa at your next holiday gathering for sweet festive treats. Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.
Make in Advance -To make this recipe in advance, roll all the dough into balls and shape them into thumbprint cookies. Rather than filling them, place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return them to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, fill with jam and bake for fresh cookies!
Recipe Tips
  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Do not over-mix the cookies. Mix until the ingredients are just combined so that we have a flaky shortbread-like cookie.
  3. Let cookies cool on baking sheets for 10 minutes before transferring to a wire cooling rack. This prevents cookies from falling apart as they cool.
Variations - For a gluten-free option, try this recipe with Bob's Red Mill 1:1 Gluten-Free Flour Baking Blend.


Calories: 118kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 84mg | Potassium: 29mg | Fiber: 1g | Sugar: 9g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg