Vegan Raspberry Almond Thumbprints

Vegan Raspberry Almond Thumbprints

Hiya everyone!

This is going to be a short and sweet post. I wanted to share yet another cookie recipe with you all. I know, I’ve already shared like four this month (is that judgment I’m sensing?). But, hey, it’s the holidays. One can never have too many good cookie recipes. And these cookies… They’re so good.

They’re incredibly simple to make. They’re also perfect for the holidays. Or random tea parties… Because we all totally have those all the time. If only, I don’t know about you all but I’d totally love to have random fancy tea parties on the regular. Anyone want to have one with me? I’ll bring the tea sandwiches and cookies.


Vegan Raspberry Almond Thumbprints - The Bitchy Baker

Anyhoo. About these cookies: They’re a delicious, buttery, soft, almond shortbread cookie that is filled with raspberry jam and then drizzled with a vanilla icing. Honestly, who wouldn’t want these? (weirdos)

My designated recipe tester gave these his glowing seal of approval. He’s also pretty much already wiped out the whole gigantic batch I made. Now, go make these, immediately.


Vegan Raspberry Almond Thumbprints - The Bitchy Baker

With that being said, enough chatter. Recipe time. If you make these, tag me on Instagram using #BitchyBaker or @Bitchy_Baker <3

I’ll be back very soon with another holiday dessert and another holiday breakfast idea. I swear, there will be some savory recipes coming soon (maybe).

-Casey <3


Vegan Raspberry Almond Thumbprints - The Bitchy Baker

Vegan Raspberry Almond Thumbprints

If you would like a printable copy of the recipe, you may click here.

 

Yield: 32 cookies

Time: 45 minutes

Ingredients:
1 cup vegan butter
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/4 cup flour
1/2 cup raspberry jam

Icing Ingredients:
1 cup powdered sugar
1 1/2 - 2 tablespoons non-dairy milk
1 teaspoon vanilla extract

Directions:

  1. Prepare the Dough: Preheat your oven to 350 F. In a mixing bowl, beat the vegan butter, sugar, and brown sugar until light and fluffy. Add in the almond extract, vanilla extract and salt. Mix to combine. Add in the flour in two batches, mix until thoroughly combined.

  2. Form the Cookies: Scoop your cookie dough. I used a two tablespoon-sized scoop. Roll each portion of dough into a ball before spacing them out on a parchment-lined cookie sheet, roughly two inches apart. Using a teaspoon measuring spoon, make an indent in the top of each cookie. Fill each indent with a slightly heaped 1/4 teaspoon of raspberry jam.

  3. Bake the Cookies: Bake the cookies on a center rack at 350. They will need to bake for around 14-18 minutes, or until they are set and the edges are just barely beginning to brown.

  4. Cool and Decorate: Allow the cookies to cool completely on the trays. Meanwhile, make the icing by whisking together the powdered sugar, vanilla and non-dairy milk. Once the cookies are cooled, drizzle with the icing and allow it to set before serving.

  5. Enjoy!


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