Easy Vegan Recipe

3-Ingredient Vegan Thumbprint Cookies


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.


3-Ingredient Vegan Thumbprint Cookies

Prep Time: 10 minutes Cook Time: 16 minutes Makes: 16 Cookies Calories: 137 kcal per Serving

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