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Raspberry Thumbprint Cookies

Delicate shortbread cookies filled with sweet raspberry jam and drizzled with vanilla icing make this dairy-free twist on a classic perfect to enjoy anytime of year, but especially during the holidays!
Course Morning Tea
Cuisine Australian
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 24 cookies
Calories 134kcal
Author Sally

Ingredients

For the cookies:

  • 1 ¾ cups plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (170 grams) dairy-free butter
  • cup sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla
  • cup raspberry jam approx

For the glaze:

  • ½ cup icing sugar
  • ½ teaspoon vanilla
  • 1 tablespoon water approx

Instructions

  • In a medium sized bowl, sift flour, baking powder and salt and set aside.
  • In the bowl of an electric stand mixer, or using a handheld mixer, beat dairy-free butter and sugar until creamy. Add in vanilla and egg and continue beating until well combined.
  • 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. Chill the dough for 30 minutes before baking to stop the cookies from overspreading in the oven and make it easier to roll.
  • Preheat the oven to 180°C and line 2 trays with baking paper. 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 ¼ - ½ teaspoon of jam. Repeat with all cookies.
  • Bake for 8-10 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.
  • Make the glaze by mixing vanilla and water with the icing sugar until the icing is just thin enough to drizzle over the cookies. Let the glaze set and harden before storing cookies in an airtight container for up to 4-5 days.

Notes

I use Nuttelex to replace butter in most of my recipes as it is vegan 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.

Nutrition

Calories: 134kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 86mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg