This easy recipe for vegan thumbprint cookies, known in Germany as “Engelsaugen”, includes a step-by-step guide, video, storage tips, nut-free and nutty variations, different filling options, plus a detailed FAQ. These melt-in-your-mouth vegan Christmas cookies are simple, festive, and perfect for holiday baking!
Vegan Thumbprint Cookies – The Best Jam-Filled Holiday Cookies
Thumbprint cookies are a classic on everyone holiday cookie tray – and for good reason. These small, buttery cookies with a fruity jam center are quick to make, foolproof, and always beautiful. In this post, you’ll find my easy vegan thumbprint cookie recipe that uses no eggs but still bakes up tender and delicate.
Along with the step-by-step instructions, you’ll find plenty of baking tips, variations, storage advice, and FAQs – perfect if you’re searching for vegan Christmas cookies, vegan thumbprint cookies, egg-free cookies, or simply easy holiday cookie recipes.
Why You’ll Love This Vegan Thumbprint Cookie Recipe
- Vegan & beginner-friendly: No eggs, no complicated ingredients.
- Soft & delicate: Powdered sugar and cold vegan butter make them perfectly tender.
- Quick to make: The dough comes together in just a few minutes.
- Easy to customize: Add nutschocolate, cookie butteror use any jam you like.
Ingredients for Vegan Thumbprint Cookies
- All-purpose flour
- Powdered sugar
- Salt
- Vanilla extract
- Vegan butter
- Jam
How to Make Vegan Thumbprint Cookies – Step-by-Step
As always, it helps to watch the recipe video and follow the step-by-step instructions below. You’ll find the full recipe with exact measurements in the recipe card at the end!
Step 1: Prepare the dough
Combine the flour, powdered sugar, salt, and vanilla in a large mixing bowl. Add the cold vegan butter in small pieces and knead everything into a smooth dough. Wrap the dough in plastic wrap and chill for 20-30 minutes (or overnight).
Step 2: Shape & Bake
Roll the dough into a log and divide into about 24 portions (about 15 g each). Shape each portion into a ball and place on a baking sheet lined with parchment paper. Use your finger or the end of a wooden spoon to press a small indentation into each cookie.
Step 3: Fill & Bake
Bake at 350°F (180°C) for about 15 minutes, until lightly golden. Let cool completely.
Then, gently heat the jam until runny. Spoon it into the indentations. Once the jam is set, dust the cookies with a little powdered sugar if desired.
Tips for Perfect Vegan Thumbprint Cookies
- Keep the dough cold: Warm butter makes the dough too soft-chill the shaped cookies before baking if needed.
- Fix the indentation after baking: If the thumbprint rises while baking, gently press it again while the cookies are still warm.
- Warm the jam: It creates a smooth, glossy, firm finish.
- For extra tenderness: Add ½ tsp lemon juice or 1 tsp cornstarch to the dough.
Creative Variations
- Nutty thumbprint cookies: Replace 40 g of flour with ground almonds or hazelnuts.
- Chocolate Thumbprint Cookies: Replace 20-25 g of flour with cocoa powder. Add 1-2 tsp plant milk if the dough becomes dry.
- Filled with Chocolate-Hazelnut Spread: Let cookies cool, then fill with vegan hazelnut spread instead of jam.
- Heart-Shaped Thumbprint Cookies: Shape small hearts and press the indentation toward the top – perfect for Valentine’s Day, Mother’s Day, or gifting.
- Lemon thumbprint cookies: Add 1 tsp lemon zest for a bright, citrusy note.
- Gluten-Free Thumbprint Cookies: Use a 1:1 gluten-free flour blend.
- Spiced Holiday Thumbprints: Add cinnamon, tonka bean, or gingerbread spice for warm winter flavors.
Ingredient Substitutions
- Vegan butter: Margarine or chilled coconut oil
- Powdered sugar: Fine cane sugar (texture may be slightly coarser)
- All-purpose flour: Spelt flour or gluten-free blend
- Jam: Seedless preserves, lemon curdcaramel sauce, or nut butter
- Vanilla: Vanilla sugar, vanilla extract, or tonka bean
How to Store Thumbprint Cookies
Thumbprint cookies keep well for several weeks if stored correctly. Place them in an airtight cookie tin at room temperature, ideally separated from strongly scented cookies. Use parchment paper between layers to prevent sticking.
Can You Make Thumbprint Cookies Ahead or Freeze Them?
- Make ahead: Dough keeps up to 48 hours in the fridge.
- Freeze the dough: Up to 3 months. Thaw, then shape and bake.
- Freeze baked cookies: Yes, ideally before dusting with powdered sugar. Add fresh decoration before serving.
FAQ – Frequently Asked Questions
Why did my thumbprint cookies spread?
The dough was too warm or the butter too soft. Chill well before baking.
Why does my dough crack when shaping?
It’s too dry – add 1 tsp butter or 1 tsp water.
How do I get the perfect indentation?
Use the end of a wooden spoon and press slowly and evenly.
Which jam works best?
Raspberry, apricot, cherry, or red currant jelly – they are firm, smooth, and not overly sweet.
How long do thumbprint cookies stay fresh?
Up to 4 weeks in an airtight container.
More Vegan Cookie Recipes
These vegan thumbprint cookies are a holiday must-bake: easy, tender, reliable, and endlessly customizable. Whether you fill them with jam, chocolate, nuts, or shape them creatively, they’re guaranteed to be a festive favorite. You can also try these recipes:
🎥 Recipe Video
If you try this vegan thumbprint cookie recipe, feel free to leave a comment and a star rating. And if you share your Christmas cookies on Instagram or Facebooktag me @biancazapatka and use #biancazapatka – I love seeing your creations. Happy holiday baking! 🎄✨
Easy Vegan Thumbprint Cookies with Jam
Author:
Instructions
*Note: Feel free to watch the recipe video + step-by-step pictures at the top of the post!
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Mix the flour, powdered sugar, salt, and vanilla in a bowl. Add the vegan butter in pieces and knead into a smooth dough. Then wrap in plastic wrap and place in the refrigerator for 20-30 minutes (or overnight).
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Remove the dough from the refrigerator, shape it into a roll, and cut it into 24 pieces (15g each). Shape each piece into a ball and place them on the prepared baking sheet, leaving enough space between them. Use your finger or a spoon handle to press a hole in the center of each dough ball.
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Bake the cookies in the preheated oven for about 15 minutes until they are lightly golden brown. Then leave to cool completely.
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Heat the jam briefly in a small saucepan until it is liquid. Then use a spoon to fill the small holes in the dough balls.
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Once the jam has set, you can dust the cookies with powdered sugar as desired and enjoy! 🙂
Notes
- You can easily customize the filling – here are a few ideas:
- For a subtle nutty flavor, replace 40 g of the flour with ground hazelnuts or almonds.
- The cookies can be stored in an airtight cookie tin at room temperature for several weeks, or you can freeze them for longer storage.
- For more details, helpful baking tips, FAQsand information on ingredient substitutionssee the full blog post above!
Nutritions
Serving: 1Cookies | Calories: 68kcal | Carbohydrates: 8.8G | Protein: 0.8G | Fat: 3.3G | Saturated Fat: 0.8G | Sodium: 48.9mg | Potassium: 10.1mg | Fiber: 0.2G | Sugar: 2.9G | Vitamin A: 191IU | Vitamin C: 0.1mg | Calcium: 1.3mg | Iron: 0.4mg
Nutrition is calculated automatically and should be used as estimate.
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