Apricot Thumbprint Cookies
vegan ~ dairy-free ~ egg-free
Makes: a dozen (12 Cookies)
Total Time: about 40 minutes (includes prep)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Happy New Year!
It is 2025 and on the 8th of this month Vegan Rescue will be 10 years old!! Oh, how time does fly! Happy Veganuary!
Apricot Thumbprint Cookies
These Apricot Thumbprint Cookies were a special request made by my husband, Seth. Sometimes when I’m in a creative rut, he will start rattling off different ideas for new recipe creations. This Apricot Thumbprint Cookie recipe was born out of one of our conversational ‘jam sessions.’ I love the apricot in this short bread style cookie. The apricots give the cookie a zing with the tartness of the apricots. I really hope you try this recipe.
I’m definitely still in cookie season although it is January. Most people revert to clean eating and dieting come January. I have not gotten there yet. These Apricot Thumbprint Cookies are absolutely delicious. You can eat them straight up. Or, you can add a drizzle of the icing on top. Either way, this recipe is a winner. These are decadent and look beautiful too. These cookies would also be perfect in the Spring for Easter. If you try this recipe, feel free to comment below to let me know what you think. Enjoy!
Ingredients:
1 Cup Vegan Butter (Earth Balance), softened
3/4 Cup Powdered Sugar
1/4 Cup Raw Cane Sugar
2 Tsp Almond Extract
1 Tsp Vanilla Extract
1 1/2 Cups All-Purpose Flour
1/2 Cup Jam/Preserves
Directions:
-Pre-heat oven to 350 degrees F.
-In a mixing bowl, combine the vegan butter, powdered sugar, raw cane sugar, almond and vanilla extracts. With a hand-mixer, blend for a minute to cream the sugars with the butter.
-Next, mix in the flour to combine.
-Refrigerate the dough for an hour or place the bowl in a freezer for 15-minutes, if you are short on time.
-With a small cookie scoop remove about a tablespoon of the dough mixture. Then, roll with your hands into about 1-inch balls.
-Next, with a 1/4 teaspoon measuring spoon or with your thumb, make an indentation in the cookie ball to create a well for the preserves.
-Next, add about 1/2 Tsp to 1 Tsp of preserves to fill the cookie.
-Bake for about 12 to 15 minutes at 350 degrees F. I typically will bake them for 13 minutes.
Note:
If you would like to create a glaze or icing for this cookie – use about 1 Cup of Powdered Sugar mixed with 1 Tbsp of Soymilk (or other non-dairy milk). For a thinner glaze, increase the amount of milk while blending. For this recipe, I used the measurements above, which created a thicker icing-like topping.
Have a blessed New Year!
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Apricot Thumbprint Cookies
Course: DessertCuisine: AmericanDifficulty: Easy12
Cookies40
minutesThese Apricot Thumbprint Cookies are a classic shortbread cookie filled with apricot preserves. *You can also substitute the apricot with raspberry or strawberry preserves. These are great for the holidays, and not just Christmas. These Apricot Thumbprint Cookies would also be fantastic in the Spring for Easter.
Ingredients
1 Cup Vegan Butter (Earth Balance), softened
3/4 Cup Powdered Sugar
1/4 Cup Raw Cane Sugar
2 Tsp Almond Extract
1 Tsp Vanilla Extract
1 1/2 Cups All-Purpose Flour
1/2 Cup Jam/Preserves (Apricot, Raspberry, Strawberry)
Directions
- -Pre-heat oven to 350 degrees F.
- -In a mixing bowl, combine the vegan butter, powdered sugar, raw cane sugar, almond and vanilla extracts. With a hand-mixer, blend for a minute to cream the sugars with the butter.
- -Next, mix in the flour to combine.
- -Refrigerate the dough for an hour. But, if you are short on time, place the bowl in a freezer for 15-minutes.
- -With a small cookie scoop remove about a tablespoon of the dough mixture. Then, roll with your hands into about 1-inch balls.
- -Next, with a 1/4 teaspoon measuring spoon or with your thumb, make an indentation in the cookie ball to create a well for the preserves.
- -Next, add about 1/2 Tsp to 1 Tsp of preserves to fill the cookie.
- -Bake for about 12 to 15 minutes at 350 degrees F. I typically will bake them for 13 minutes.
- Allow them to briefly cool, then enjoy!
Recipe Video
Notes
- If you would like to create a glaze or icing for this cookie – use about 1 Cup of Powdered Sugar mixed with 1 Tbsp of Soymilk (or other non-dairy milk). For a thinner glaze, increase the amount of milk while blending. For this recipe, I used the measurements above, which created a thicker icing-like topping.
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