Easy Vegan Recipe
3-Ingredient Vegan Thumbprint Cookies ▢ 1 cup Softened Butter ▢ ½ cup Soft Brown Sugar ▢ 2 cups All-purpose Flour Optional ▢ ½ tsp Vanilla Extract ▢ ¼ tsp Salt Filling ▢ ¼ cup Raspberry Jam
Combine the Vegan Butter and Sugar for 1 minute using the paddle attachment of a stand mixer until the texture is smooth and creamy.
Add the flour (and any optional ingredient) to the 3-Ingredient Thumbprint Cookie batter and keep beating it on the low-speed setting until fully incorporated.
The dough is ready when it is slightly crumbly but not dry. It should be soft, smooth, and hold well together. If too dry, add a teaspoon of water.
Shape sixteen 3-ingredient vegan thumbprint cookie dough balls with your hands and preheat the oven to 350°F (180°C).
Place all the thumbprint cookie dough balls on a cookie sheet (or two) lined with lightly oiled parchment paper. Leave them about 2 inches apart.
Roll the Vegan Thumbprint Cookie dough balls into a ball filled with sugar. It should stick to it and will create a crunchy, shiny coat on the cookies.
To make the classic thumbprint shape, press the dough balls with your thumb and fill them with a tablespoon of your favorite jam or with a piece of vegan chocolate.
Bake the Vegan 3-Ingredient Thumbprint Cookies for 15-18 minutes in an oven preheated to 350°F (180°C) before cooling them for 20 minutes.
Prep Time: 10 minutes Cook Time: 16 minutes Makes: 16 Cookies Calories: 137 kcal per Serving