Thumbprint Cookies with Apricot Preserve – These bite-sized cookies are an ode to rustic, homemade thumbprint cookies. Vegan and nut-free!
- 3/4 cup brown sugar
- 3/4 cup vegan butter, at room temperature
- 1 1/2 cup all-purpose flour
- 3 tbsp oat milk
- 1/3 cup apricot preserve
- A large mixing bowl
- 1/2 sheet baking tray and cooling rack grid
- 1.5 tbsp cookie scoop
- Preheat oven to 350F.
- In a large bowl, mix the vegan butter and sugar together until well combined. Add in the non-dairy milk and sift in the flour. Mix with a spatula until you form a rough dough. Use your hand to knead the dough for a minute until the dough is uniform.
- Line a baking tray with parchment paper and use a 1.5 tbsp cookie scoop to measure out equal amounts of the mixture. The dough is is not very squishy so you may need to pack the dough into the scoop to get equal amounts. Use your hands to roll the cookie dough pieces into ball shapes.
- Use the back of a 1 tsp measuring spoon to press down the cookie dough pieces, creating a dip ('thumbprint') in the middle. Don't press too hard as you may break the base.
- Use the measuring spoon to place small amounts of the apricot preserve into the dips in the cookies. Do not overfill as this may result in the preserve overflowing in the oven.
- Bake at 350F for 22-25 minutes until the bottom of the cookies are light brown and firm.
- Cracks are normal, but if you want less cracks, I recommend that you press down the cookie dough gently with the palm of your hand to flatten the cookie initially before using the measuring spoon to press down. This will help prevent the jam from spilling through the cracks.
Keywords: vegan, cookies, baking, dessert, jam