Vegan Thumbprint Cookies
Vegan shortbread cookies filled with jam and dusted with powdered sugar.
Ingredients
- 3/4 cup vegan butter (The stick version of my homemade butter or any vegan margarine).
- 1/2 cup vegan sugar
- 1 1/2 teaspoons Ener-G egg replacer powder (or other egg replacer)
- 1 tablespoon water (to mix with the egg replacer powder)
- 1 1/2 cup all-purpose flour or gluten-free flour mix or my gluten-free flour mix recipe
- 1/3 cup jam or jelly of choice
Instructions
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Pre-heat oven to 350°F (177°C).
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Cream 3/4 cup vegan butter and 1/2 cup sugar in a mixing bowl for a minute until light and fluffy.
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Make the vegan egg by mixing 1 1/2 tsp of Ener-G egg replacer powder with 1 tbsp water and stir until foamy. (This is replacing only one egg yolk, so I add only 1/2 of the water suggested on the Ener-G package).
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Add the “egg” to the creamed butter and sugar and mix for another 30 seconds.
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Add 1 1/2 cups flour ½ cup at a time while beating with a mixer until all of the flour is incorporated and you have a soft dough that is able to be rolled into balls without sticking to your hands.
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Form small balls of dough by rolling in your hands and place on a cookie sheet.
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Poke holes in the top of the balls. Use the back of a wooden spoon or the end of a rolling pin handle to make a hole that goes in almost to the bottom of the ball. (These holes will spread out and get bigger during the cooking process).
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Bake at 350°F (177°C) for 12-14 minutes.
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Let them cool on the tray for about 15 minutes.
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Dust the cooled cookies in a shallow bowl of powdered sugar.
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Fill the hole with jam or jelly.
Recipe Notes
- Don't actually use your thumbprint to poke the hole in or they will be too big and flat.
- Cook until you start to see a few cracks in the top of the cookies, but they are not yet browned.
- Once you have taken the cookies out of the oven and they are still warm, you can shape the divot with your finger to make it deeper or rounder.
- Let them cool for at least 15 minutes before dusting them with powdered sugar so they don't crack and break.
- Store in a sealed container on the countertop for up to 5 days or in the freezer for 3 months.
- I find that the Ener-G egg replacer works the best in this recipe to replace the egg. It keeps the cookies white and pretty. You could also use a flax egg instead, which will bake up the same, but it will leave brown spots from the flax.