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Vegan Raspberry Jam Thumbprint Cookies

Vegan Raspberry Jam Thumbprint Cookies

Flaky, buttery cookies with a bright heart of raspberry jam — charming, romantic, and totally 100% vegan. Sweet, pink, and just the right amount of show-offy for Valentine’s Day. Who says plant-based treats can’t steal the spotlight?
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Prep Time 55 minutes
Cook Time 12 minutes
Total Time 1 hour 7 minutes
Servings: 32
Course: Dessert
Cuisine: American
Calories: 128
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup vegan unsalted butter softened to room temperature
  • ⅔ cup granulated sugar
  • 3 tbsp aquafaba chickpea liquid or 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, mixed) — pick one
  • 1 teaspoon vanilla extract
  • 2 ¼ cups 280 g all-purpose flour
  • ¼ teaspoon kosher salt
  • 4 tablespoons freeze-dried raspberry powder sifted* (~1 1.25 oz bag)
  • 10 oz vegan raspberry jam check label for no gelatin
  • *To make freeze-dried raspberry powder blitz 1–2 oz freeze-dried raspberries in a spice grinder, then sift to remove seeds.

Equipment

  • Mixing bowl (large)
  • Electric mixer (hand or stand) or sturdy whisk + elbow power
  • Measuring cups and spoons
  • Baking sheets (2) lined with parchment paper
  • Small cookie scoop or tablespoon
  • Small spoon or piping bag (to fill jam)
  • Cooling rack
  • Fine mesh sieve (for raspberry powder)
  • FYI: You don’t need a stand mixer; a good arm and a bowl work fine.

Method
 

  1. 1 — Prep the vegan egg substitute
  2. Choose aquafaba for a lighter texture or flax eggs for a slightly denser, nutty bite.
  3. Aquafaba: Measure 3 tablespoons from canned chickpeas; whisk lightly until foamy.
  4. Flax eggs: Mix 2 tbsp ground flax + 6 tbsp water, let rest 5 minutes to thicken.
  5. 2 — Cream butter and sugar
  6. In a large bowl, cream 1 cup vegan butter and ⅔ cup sugar with an electric mixer for about 3 minutes, until fluffy and pale. Add your aquafaba (or flax eggs) and 1 tsp vanilla, then mix until smooth.
  7. 3 — Mix dry ingredients
  8. In a separate bowl, whisk 2 ¼ cups flour, ¼ tsp kosher salt, and 4 tbsp sifted raspberry powder. Stir the dry mix into the wet in two batches, mixing only until just combined. Overmix and the cookies will get tough — and nobody wants that.
  9. 4 — Chill the dough
  10. Cover the bowl and chill the dough in the refrigerator for 30 minutes. Chilling firms the dough and helps the cookies keep their shape in the oven.
  11. 5 — Shape & press the hearts
  12. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Scoop 1 tablespoon of dough and roll into a ball. Flatten slightly into a puck and place on the sheet. Use your pinky or index finger to press a heart-shaped indentation, pressing about ¾ of the way through the ball so the jam nestles in nicely.
  13. 6 — Fill with jam
  14. Spoon or pipe vegan raspberry jam into each indentation, filling nearly to the top but not overflowing.
  15. 7 — Chill again (important)
  16. Return the filled cookies to the refrigerator for 10–15 minutes. This extra chill helps them hold their shape during baking and keeps the jam from spreading.
  17. 8 — Bake & cool
  18. Bake for 10–12 minutes, until the bottoms show a light golden color. The tops may look soft — that’s okay. Transfer the cookies to a wire rack and let them cool completely. The jam will set as they cool.
  19. Notes, substitutions & troubleshooting
  20. Butter: Use a firm vegan butter for the best texture. Softer margarines make spread-out cookies.
  21. Egg replacer: I usually use aquafaba for lift and tender crumbs. Use flax eggs if you want extra structure.
  22. Jam: Pick a good-quality raspberry jam (less sugary, more fruit). Check the label: some artisanal jams use pectin (fine) but avoid gelatin.
  23. Raspberry powder: Sift well to avoid seeds. The powder gives color and that lovely pink fleck without altering texture.
  24. If cookies spread: Next time, chill dough longer and ensure your oven is at 350°F. Use a firmer vegan butter.

Notes

Nutrition (per cookie — approximate)

  • Calories: ~128 kcal
  • Fat: ~6.1 g
  • Carbs: ~17.1 g (sugars ~8.6 g)
  • Protein: ~1.2 g
  • Fiber: ~0.4 g
    These numbers vary slightly by ingredient brands and whether you use aquafaba or flax eggs.