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Dairy Free Thumbprint Cookies
These dairy free thumbprint cookies are made with just seven simple ingredients, coming together easily into a delicious, sweet treat.
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 24 cookies
Calories 114 kcal
Ingredients
- ¾ cup dairy-free butter, softened (1 ½ sticks; recommend Country Crock plant butter sticks with avocado oil)
- ⅔ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- ¼ teaspoon salt
- ⅓ cup fruit jam (whatever flavor you prefer; double check to ensure dairy-free)
Instructions
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Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
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In a large mixing bowl, cream together the dairy-free butter and sugar until light and fluffy.
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Add the egg yolk and vanilla and mix well.
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Add the flour and salt and mix until well combined. The dough may seem crumbly; this is normal - it will come together when you roll it into balls.
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Scoop the dough and roll into tablespoon-sized balls using your hands. Place on your parchment-lined baking sheets. Gently press a thumb or the back of a teaspoon into the center of each. Spoon jam into each thumbprint.
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Bake at 375 degrees F for 10-12 minutes, until edges are just light golden brown. Cool completely on the baking sheet, then enjoy.
Recipe Notes
- Almost all commercial grocery store jams are dairy free, but if you purchase it at a small local shop or farmers market, sometimes butter is used as a defoaming agent when making jams. Just double check prior to using.
- These cookies may crack a little during baking - but they will taste delicious!
Nutrition analysis (approximate per cookie): 114 calories, 6 g fat, 2.5 g saturated fat, 85 mg sodium, 14.5 g carbohydrate, 0.3 g fiber, 7 g sugar, 1 g protein, Vitamin D: 0%, Calcium: 0%, Iron: 2%, Potassium: 0%