These cookies are made with a simple shortbread cookie dough and then indented and filled with jam. We used our all-purpose flour blend and vanilla frosting mix to make these. We gifted a few to a friend who said “these taste just like shortbread cookies should taste!” And my kids went bonkers for these. My daughter loved with raspberry, but you could use strawberry or apricot (or any flavor jam you’d like for these.)
This recipe is top 14 allergen free, gluten free and vegan.
Here are our cookies right from the oven:
The first step to making these is to gather all your ingredients and supplies.
Thumbprint Cookies
Makes approximately 24 cookies depending on size of cookies you make
Tools Needed:
- Two Baking Pans
- Parchment Paper
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Spatula
- Cooling Rack(s)
Ingredients Needed:
- 2 cups Kate’s Safe & Sweet All-Purpose Flour (248 grams)
- 2/3 cup Kate’s Safe & Sweet Vanilla Frosting Mix
- 1 tablespoon vanilla extract
- 1 cup (vegan) butter, room temperature
- 1/4 tsp salt – omit if using salted butter (vegan butter usually contains salt)
- 6 tablespoons jam (more or less may be needed depending on the size of the indents)
- raspberry, apricot, and strawberry work well
Instructions:
- Place butter and frosting mix in a medium mixing bowl and beat on medium speed until smooth. Be sure to stop and scrape down the sides of your bowl when needed. Add vanilla extract and blend again.
- Reduce the speed to low, and gradually add the flour (and salt if using) and mix on low until smooth and combined. A soft, sticky dough will form.
- Wrap the dough in parchment paper or plastic wrap.
- Chill in the refrigerator for three hours or in the freezer for one hour.
- After chilling proceed to next step.
- Preheat oven to 350°F. Line two sheet baking pans with parchment paper and set aside.
- Using a tablespoon (or medium-sized cookie scoop,) scoop up a small amount of the dough and roll into a smooth ball until there are no lines or cracks.
- Place each ball on the cookie sheet, and using a spoon gently press the back of the spoon into the top of each ball to create an indent.
- Fill the indents with the jam. Be sure not to overfill, you want the jam to be level with the rim of the indent.
- Repeat with remaining dough.
- Bake for 14-18 minutes until the edges are golden brown.
- Fully cool cookies before serving.
- You can freeze this cookie dough, just thaw it out before attempting to roll it out.
Store cookies in an airtight container for up to 3 days.
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