Sour Cherry & Vanilla Thumbprint Cookies
These buttery and soft vanilla cookies filled with a tangy sour cherry and vanilla jam will melt in your mouth. You won’t believe just how easy these delicious cookies are to make!
Servings 20 cookies
Ingredients
- 1 and ¾ cups plain flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170 grams) dairy-free spread*
- ⅔ cup sugar
- 1 large egg
- 1 and ½ teaspoons vanilla extract
- ⅓ cup sour cherry jam or any flavour you like
Instructions
- Preheat oven to 180 and line 2 trays with baking paper.
- In a medium sized bowl, sift flour, baking powder and salt and set aside.
- In a large bowl, beat dairy-free spread with a handheld electric mixer until creamy. Add in vanilla and egg and continue beating until well combined. Add in sugar and beat through.
- Add dry ingredients to the bowl and beat on low until the dough starts to come together, scraping down the sides of the bowl with a spatula as necessary. The dough will be quite soft. Depending on your climate you may wish to chill the dough for 20-30 minutes before baking to stop the cookies from overspreading in the oven.
- Using lightly floured hands, roll tablespoons of dough into balls and place evenly on the trays allowing enough room between them to spread.
- Using your thumb, press an intent into the top of the cookie ball pushing the edges out slightly. Fill the indent with ½ teaspoon of jam. Repeat will all cookies.
- Bake in preheated oven for 13-15 minutes or until the edges are just starting to get a bit of colour. Let cool on the tray for 10 minutes to firm up before transfering to a wire rack to cool completely. Store cookies in an airtight container for up to 5 days.
Notes
*I use Nuttelex Buttery to replace butter in most of my recipes as it is dairy-free and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
Not from Australia? Check out my US Conversion Guide.