Thumbprint cookies are a super easy and fun cookie to make - whether by yourself or with kids! This delicious vegan thumbprint cookies recipe is filled with homemade apple jam that packs the full flavor of apple pie and fills the entire kitchen with festive scents!
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Thumbprint cookies are simply fantastic as they're not only easy to make (especially with kids!) but also super versatile! The thumbprint indentation simply gives the perfect opportunity to add all kinds of fillings to the cookies - such as this delicious homemade apple pie jam!
If you love making festive cookies during Christmas season, definitely also try my Vegan Cinnamon Stars, Vegan Spritz Cookies and German Butter Cookies!
And take it to the next level with a giant Vegan Cookie Cake 🍪
What are thumbprint cookies?
Classic thumbprint cookies are made a simple sugar cookie dough, often rolled in caster sugar and then indented with a thumb (hence their name!) and filled. Most often jam is used to fill these delicious cookies.
Thumbprint cookies are also known as hallongrotta, which means "raspberry cave" in Swedish. They have also been called bird's nest cookies, butterballs, or Polish tea cakes, and they are believed to have originated in the 19th century.
Ingredients
Here's everything you need for this recipe.
For the apple pie jam:
- apples - peeled, cored and finely chopped, I used Bramley apples
- vegan butter - I used unsalted Vegan Flora Plant Butter
- sugar - I like to use light brown sugar
- pectin powder - I used the vegan apple pectin powder from Grape Tree
- lemon juice - ideally from fresh lemons
- spices - cinnamon & nutmeg
For the thumbprint cookies:
- flour - all purpose flour / plain flour
- almond flour - this adds a delicious nutty flavor to the cookies!
- cornstarch - the addition of cornstarch helps with the cookie texture and makes them deliciously crumbly and melt in your mouth.
- baking powder & baking soda - in this recipe I used both baking powder and baking soda (bicarbonate of soda)
- salt - just a pinch to balance out the sweet flavors in the cookie dough
- vegan butter - I used unsalted Vegan Flora Plant Butter
- coconut sugar - I like to use coconut sugar, it creates a delicious crumbly texture that melts in your mouth!
- vanilla - I love to use vanilla paste for a delicious note of vanilla
See recipe card at the bottom of the post for quantities.
For any substitutions have a look below!
Equipment
Here's everything you need for this recipe:
- saucepan
- large mixing bowl
- electric hand mixer
- fine sieve
- spatula
- parchment paper, cookie sheet or silicone baking mat
Instructions (Step-by-Step)
Preparing the jam:
- Step 1: Place the apples into a large saucepan with water and cook on medium heat until softened, then discard the water.
- Step 2: Add vegan butter, sugar and lemon juice and bring to a boil. Cook for 8-10 minutes.
- Step 3: Sprinkle in the pectin and stir vigorously. Remove from the heat after 1 minute and stir through the cinnamon and nutmeg.
- Step 4: Transfer to a sterile jar and store in the fridge for up to 2 weeks.
Preparing the cookies:
- Step 1: Sift all dry ingredients into a large bowl.
- Step 2: In a separate bowl, cream together the vegan butter, sugar and vanilla. Slowly add the dry ingredients to form a cookie dough. Place in the fridge for 30 minutes.
Shaping & Baking:
- Step 1: Preheat your oven to 375F (190C) and line 2 trays.
- Step 2: Portion the cookie dough with a teaspoon, roll into a ball and press onto the tray with your thumb.
- Step 3: Fill the indentations with apple pie jam, then bake the cookies for 7-9 minutes.
Allow for the cookies to cool down for 30 minutes before moving them from the oven tray.
Storage
The cookies are best stored in an air-tight container in the fridge for up to 7 days.
Substitutions
In case you don't have everything to hand, here a few ideas and notes for possible substitutions:
- Apple Pie Jam - the apple pie jam is divine, but if you prefer using another ready-made jam, you can simple swap it.
- Sugar - instead of light brown sugar, you can also use golden caster sugar for the apple pie jam, and instead of coconut sugar for the cookie dough, you can also use brown sugar.
- Almond flour - instead of almond flour you can also use coconut flour, or simply replace the amount with regular flour if you have no nut flour to hand.
Variations
If you want to shake things up, why not try taking this recipe to the next level:
- Chai spices - you can also add ground cloves and ground cardamom into the apple pie jam to give it a delicious chai spice flavor!
- Jam - instead of homemade apple pie jam, you can also fill these vegan thumbprint cookies with the jam of your choice or simply use a vegan caramel sauce (delicious!).
- Sugar Crumb - similar to some traditional thumbprint cookie recipes, you can also roll the cookie dough balls in caster sugar before baking, giving them a crunchy and crackly exterior.
More Vegan Cookie Recipes
This recipe is part of The Sweetest Season cookie recipe exchange that Erin from The Speckled Palate and Susannah from Feast & West create every year before Christmas - if you love cookies, you'll surely find something delicious there!
Make sure to also read the 2022 cookie roundup for more cookie recipes to satisfy your sweet tooth!
If - like me - you love Pinterest, you can find me here & if you like, you can pin any of the images on this page to your boards 😊
Vegan Apple Pie Thumbprint Cookies
Ingredients
For the apple pie jam:
- 8-9 apples (450 g) peeled, cored and finely chopped
- 1 tbsp vegan butter
- 1 1/3 cups sugar (300 g) caster sugar or light brown sugar
- juice of 1 lemon
- 1 tsp apple pectin powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For the thumbprint cookies:
- 1 3/4 cups all purpose flour (200 g)
- 1/3 cups almond flour (50 g)
- 2 tbsp cornstarch
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 1/2 cup vegan butter (120 g)
- 1/2 cup coconut sugar (110 g)
- 2 tsp vanilla extract
Instructions
Preparing the apple pie jam:
- Start by preparing the apple pie jam. Place the peeled, cored and finely chopped apples into a large saucepan and just about cover them with water. Cook on a medium heat until the apples are soft and discard the excess water.
- Add the vegan butter and sugar, then drizzle in the lemon juice and bring to a boil whilst stirring regularly. Cook for 8-10 minutes, making sure the bottom doesn’t burn. Sprinkle in the pectin powder and stir vigorously to combine. Cook for 1 more minute, then remove from the heat and stir in the cinnamon and nutmeg.
- Transfer the apple pie jam to a sterile canning jar and store it in the fridge for up to 2 weeks.
Preparing the thumbprint cookies:
- To prepare the thumbprint cookies, sift all dry ingredients into a large bowl. In a separate bowl, cream together the vegan butter, coconut sugar and vanilla extract, then slowly add the dry ingredients until you get a cookie dough. Place the cookie dough into the fridge for at least 30 minutes.
- In the meantime, preheat your oven to 375°F (190°C) and line 2 baking trays with parchment paper.
- Use a teaspoon to portion the cookie dough and grease your hands to roll the cookies into little balls. Press down the middle with your thumb to create the thumbprint shape and fill the holes with the apple pie jam.
- Transfer the cookies to the preheated oven and bake them for 7-9 minutes, then let them cool down for at least 30 minutes before removing them from the oven.
Notes
- Serving - Enjoy the cookies alongside a hot cup of seasonal tea or store them in an airtight container in the fridge for up to 5 days.
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Erin
These thumbprints are a total DREAM! I love the combination of flavors and the base dough and everything about them.
Thanks, again, for participating in this year's Sweetest Season, Romy! We appreciate you and the beautiful cookies you've brought to the table for our event!