Vegan Raspberry Thumbprint Cookies (Jam-Filled) – Soft, Buttery, and Bright

These jam-filled thumbprint cookies taste like childhood, but with a plant-based twist. They’re soft, tender, and perfectly sweet, with a bright pop of raspberry in every bite. The dough comes together quickly, and the jam does most of the heavy lifting for flavor.

You don’t need fancy tools or a ton of time—just a bowl, a spoon, and a baking sheet. Bake a batch for gifting, sharing, or keeping all to yourself.

What Makes This Recipe So Good

• Buttery texture without dairy: Vegan butter and almond flour give these cookies a tender, melt-in-your-mouth crumb.
• Simple pantry ingredients: Everything is easy to find and budget-friendly. No specialty egg replacers required.
• Reliable shape: The dough holds its form well, so the jam centers stay neat and glossy.
• Customizable: Swap in any jam you like, add citrus zest, or finish with a light dusting of sugar.
• Great make-ahead cookie: The dough chills nicely, and baked cookies store well for days.

Shopping List

• Vegan butter (stick-style works best, softened but still cool)
• Granulated sugar (plus a little for rolling, optional)
• Brown sugar (light or dark, for a hint of caramel flavor)
• Vanilla extract
• Almond extract (optional but lovely with raspberry)
• All-purpose flour
• Almond flour (superfine if possible)
• Baking powder
• Fine sea salt
• Non-dairy milk (oat, almond, or soy)
• Raspberry jam or preserves (seeded or seedless)
• Lemon zest (optional, for brightness)
• Powdered sugar (optional, for dusting)

Instructions

1. Prep your pan and oven: Line a baking sheet with parchment paper.

   Preheat the oven to 350°F (175°C).

2. Cream the butter and sugars: In a large bowl, beat 1/2 cup vegan butter with 1/3 cup granulated sugar and 2 tablespoons brown sugar until light and fluffy, about 2 minutes.
3. Add flavor: Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract. Add 1 teaspoon lemon zest if using.
4. Combine dry ingredients: In a separate bowl, whisk 1 cup all-purpose flour, 1/2 cup almond flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt.
5. Bring the dough together: Add the dry mixture to the wet. Stir until crumbly, then add 1–2 tablespoons non-dairy milk, just enough for a soft, cohesive dough that isn’t sticky.
6. Chill briefly: Pop the dough in the fridge for 15–20 minutes.

   This helps prevent spreading and keeps the thumbprints defined.

7. Shape the cookies: Scoop 1-tablespoon portions and roll into balls. If you like, roll each ball lightly in granulated sugar for a subtle crunch.
8. Make the wells: Place dough balls on the prepared sheet, spaced 2 inches apart. Use your thumb or the back of a 1/2-teaspoon measure to press a well in the center.

   If the edges crack, gently pinch them back together.

9. Fill with jam: Spoon about 1/2 teaspoon raspberry jam into each well. Don’t overfill—jam will spread a little as it bakes.
10. Bake: Bake for 11–13 minutes, until the edges are set and just barely golden. The cookies should look soft in the center.
11. Cool: Let them rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

    The jam will set as they cool.

12. Finish: Dust with powdered sugar once cool, if desired.

Keeping It Fresh

• At room temperature: Store in an airtight container for up to 4 days. Layer with parchment to protect the jam centers.
• In the fridge: Keeps up to 1 week. The texture will firm up slightly; let cookies sit at room temp before serving.
• Freezing unbaked dough: Shape into balls, make the wells, and freeze on a tray.

  Transfer to a bag and freeze up to 2 months. Fill with jam and bake from frozen, adding 1–2 minutes to the bake time.

• Freezing baked cookies: Freeze in a single layer until solid, then store in a freezer-safe container up to 2 months. Thaw at room temperature.

Why This is Good for You

• Plant-powered fats: Vegan butter and almond flour bring unsaturated fats that are friendlier to your heart than traditional butter.
• Almond flour nutrients: Adds a touch of protein, vitamin E, and fiber for a more satisfying cookie.
• Fruit-forward filling: Raspberry jam brings antioxidants.

  Choose a low-sugar or fruit-sweetened jam if you want to cut down on refined sugar.

• Built-in portion control: Small, individually portioned cookies make it easier to enjoy a treat mindfully.

What Not to Do

• Don’t skip chilling the dough: Warm dough spreads too much and collapses the jam well.
• Don’t overfill the centers: Excess jam will bubble over and burn on the pan.
• Don’t overbake: These should be pale with lightly golden edges. Overbaking leads to dry, crumbly cookies.
• Don’t use runny jam: Watery jam will leak and make the centers soggy. A thicker preserve works best.
• Don’t pack the flour: Fluff and spoon flour into the cup, then level.

  Packed flour makes the dough dry.

Alternatives

• Gluten-free version: Use a 1:1 gluten-free all-purpose flour blend and keep the almond flour. If the dough feels dry, add an extra teaspoon of non-dairy milk.
• No almond flour: Replace with additional all-purpose flour and add 1 tablespoon cornstarch for tenderness. The flavor will be slightly less nutty.
• Different jam flavors: Strawberry, apricot, blueberry, or mixed berry all work.

  Orange marmalade with a pinch of cardamom is lovely.

• Nut-free: Skip almond extract and almond flour. Use sunflower seed flour or more all-purpose flour. Note: Sunflower seeds may cause a green tint due to natural chlorophyll—harmless and kind of fun.
• Flavor boosts: Add 1/2 teaspoon cinnamon, a pinch of cardamom, or extra lemon zest.

  For a holiday twist, roll in coconut before baking.

FAQ

Can I make the dough ahead?

Yes. Chill the dough tightly wrapped for up to 48 hours. Let it soften at room temperature for 10–15 minutes before scooping and shaping.

Why did my cookies crack a lot?

Small cracks are normal.

Excessive cracking often means the dough was too dry or too cold. Add a teaspoon of non-dairy milk and let the dough warm slightly before shaping.

How do I keep the thumbprint from puffing up?

After the first press, re-press the well gently right before filling with jam. If it puffs during baking, press it lightly with the back of a spoon right when the cookies come out of the oven.

What kind of vegan butter works best?

Stick-style vegan butter with a higher fat content produces the best texture.

Tub margarines are softer and can make the dough greasy and prone to spreading.

Can I reduce the sugar?

You can reduce the granulated sugar by 1–2 tablespoons without affecting structure much. Keep some sugar for proper spread, browning, and tenderness.

Do I need to refrigerate the baked cookies?

Not unless your kitchen is very warm. Room temperature is fine for a few days.

For longer storage, refrigerate or freeze.

Can I use fresh raspberries instead of jam?

Fresh berries release too much juice. If you want to use them, mash with a bit of sugar and cook briefly to thicken, or mix with a spoonful of chia seeds and let gel for 15 minutes.

Final Thoughts

These Vegan Raspberry Thumbprint Cookies bring together a buttery crumb and bright, jammy centers with minimal effort. They’re simple enough for a weekday bake and pretty enough for a cookie box.

Keep the dough chilled, choose a thick jam, and pull them from the oven while they’re still pale and soft. With those small steps, you’ll get tender, jam-filled cookies every time. Enjoy them with tea, pack them for a friend, or stash a few in the freezer for later.