Raspberry Thumbprint Cookies

  • Yield : 2 dozen
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

These are tastiest cookies that totally remind me of being a kid! I was feeling in a raspberry mood today, but you can switch out the preserves for any flavor your heart desires. 🙂


Photo by Alfonso Revilla


  • 1 cup of vegan butter, at room temperature
  • 2/3 cup of sugar
  • 1 teaspoon of almond extract
  • 1/2 teaspoon of vanilla extract
  • 2 cups of all-purpose flour
  • 1/2 cup of fruit preserves - I like raspberry, but any will work
  • Handful of semi-sweet chocolate chips - I usually use Guittard or Trader Joe's


Step 1

Preheat oven to 350 degrees F (177 degrees C).

Step 2

In a large bowl, beat (with electric mixer) sugar and vegan butter until fluffy. Add almond and vanilla extract. Add flour by 1/2 cups, beating until it's well mixed.

Step 3

Drop by tablespoons on to a lightly greased pan - I usually make the balls 2 tablespoons because I like large cookies. Using your thumb, make a small dent in the middle of the cookie and add the preserves and top with a chocolate chip.

Step 4

Bake for 15 minutes, remover from over, and let cool for 30 minutes.

"They say you are what you eat, so I strive to be healthy. My goal in life is not to be rich or wealthy, 'Cause true wealth comes from good health and wise ways... we got to start taking better care of ourselves " - Dead Prez

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