Dairy Free Raspberry Thumbprint Cookies
These sweet treats are a classic crowd-pleaser for any occasion. They bring a bakery-quality charm that everyone will love.
Ingredients
For the Cookies
- 1 cup Dairy Free Butter, Softened
- 2/3 cup Granulated Sugar
- 1 Large Egg Yolk
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 2 1/4 cups All Purpose Flour
- 1/4 tsp Salt
- 1/3 cup Seedless Raspberry Jam
For the Glaze
- 1/2 cup Powdered Sugar
- 2 tsp Unsweetened Oat Milk
- 1/4 tsp Almond Extract
Instructions
- In a large bowl, beat the dairy free butter and sugar for 2 minutes until creamy and light. Beat in the egg yolk, vanilla and almond extract.
- Add the flour and salt and mix on low speed until a soft dough comes together. It should feel smooth and not stick to your hands.
- Roll the dough into 1 tablespoon balls and place them 2 inches apart on two parchment-lined baking sheets. Press your thumb or the back of a 1/2 teaspoon measuring spoon into the center of each ball, pinching any cracked edges back together.
- Chill the shaped cookies for 30 minutes so they keep their shape in the oven. Meanwhile, preheat the oven to 350°F.
- Fill each indentation with about 1/2 teaspoon of raspberry jam, mounding it slightly.
- Bake for 13-15 minutes, until the bottoms are lightly golden and the edges are set. Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack to cool completely.
- Whisk the powdered sugar, oat milk and almond extract into a smooth glaze. Drizzle it over the cooled cookies and let it set for 20 minutes.
Nutrition
Serving: 1servingCalories: 156kcalCarbohydrates: 20gProtein: 1gFat: 8g