Soft Vegan Gluten-Free Thumbprint Cookies

Easy vegan gluten-free thumbprint cookies made with a simple shortbread cookie dough and then indented and filled with any jam you like, such as raspberry, strawberry, apricot, and more...use your favourite!

This recipe is made without eggs and is dairy-free, but it’s just like the classic version you know and once loved. Make them for sharing at Christmas or any time during the year!

Even though these vegan gluten-free thumbprint cookies (also known as thimble cookies!) are considered to be Christmas cookies, I think they can be made any time of year.

They do contain jam or preserves, which are a bit summery because jam and preserves are made with fresh fruits and berries, right?

My point is, these vegan jam-filled cookies are perfect to make during the holidays, BUT if you happen to get a craving in say, July, don't hesitate, make them!

So whether it's July or December (or any other month!), let's make these soft, melt-in-your-mouth, scrumptious thumbprint cookies!

A Glance at What You'll Need

Ingredient Notes and Swap Info

(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)

Gluten-Free Flour Blend – This recipe is made using gluten-free flour, Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour in the BLUE bag with xanthan gum, to be specific.

Make sure to measure your flour correctly or your cookies will not have the correct texture.

Powdered Sugar – Powdered sugar can’t be replaced with liquid or granulated sweeteners, and I haven’t tested alternatives. Since some sugars are processed with bone char, choose an organic or clearly labelled vegan option to be sure. And just a note, powdered sugar, confectioners sugar, and icing sugar are all the same.

Unsalted Vegan Butter – Use the type that comes in stick or block form, the type that comes in containers/tubs is too soft and will not work well in this recipe. If you only have salted butter, omit the salt from the recipe.

Vanilla Extract - I like to use vanilla, but I tested with other extracts and had great results. You can replace a half teaspoon (or more) of the vanilla with a half teaspoon of almond extract or lemon extract.

Jam/Preserves/Jelly - You can use any type you like, just make sure that it's a good quality one. I usually use strawberry, raspberry, and apricot, exactly what you see in the pictures, but use your favourite! Peach, blueberry, passion fruit, fig, guava (and more!) will all work. You can even use leftover cranberry sauce.

Store-bought or homemade jam can be used, just make sure that it isn't too runny, the extra liquid will cause the cookies to be soggy. I also prefer to use seedless jam, but if you like the type with seeds, feel free to use it.

Let's Make Them!

(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)

Next, add the jam/preserves of your choice to each cookie. Don't overfill or underfill them, fill just until the jam reaches the rim of the indent.

I use about ¾ of a teaspoon for each cookie, but you may need a little more or a little less, depending on how big your indents are.

The final step is to bake them. When they've finished baking, remove them from the oven and let them sit on the cookie sheet for a few minutes before removing and placing the cookies on a cooling rack.

Allow the cookies to fully cool before serving (the jam is going to be VERY hot!).

Just before serving, you can sift a little powdered sugar over the tops of the fully-cooled cookies to give them a festive look!

Make Now, Bake Later

To Refrigerate the Cookie Dough for Baking Later

The dough can be made and kept in the refrigerator for up to 3 days. If you do this, make sure that it's covered with a piece of plastic wrap placed directly on the dough so it doesn't dry out.

To Freeze the Cookie Dough for Baking Later

Roll it into balls, add the indents, and freeze them unfilled on a parchment-lined sheet. Once solid, transfer to a freezer-safe container with parchment between layers and freeze for up to 2 months.

When ready to bake, place the cookies on a sheet and let them sit at room temperature for about 30 minutes. Preheat the oven, add the jam, and bake as directed.

But What's the Texture Like?

The texture is very similar to a shortbread cookie, it's soft, pillowy, tender, and melt-in-your-mouth.

The actual cookie part is not overly sweet since there isn't a lot of sugar in the cookie dough, most of the sweetness (and flavour) comes from the jam. So make sure to use a jam flavour you love.

Tips to Keep in Mind

• Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
• Measure your ingredients correctly. I highly recommend using a scale and my weight measurements (see the "Suggested Equipment" section in the recipe card). Please read my article about how to measure flour correctly.
• Give yourself enough time. The cookie dough needs to chill for at least 3 hours, so take that into account when planning to make this recipe.
• Don't overbake. If overbaked, they will not be the tender, melt-in-your-mouth cookies they are intended to be, and the bottoms will become too brown and hard.
• Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also, read through the actual recipe before getting started.
• Follow the recipe exactly as it’s written for the very best results.

When You Make Them...

Please let me know how you liked this homemade vegan and gluten-free cookie recipe and how they turned out! Leave me a comment and star rating below or you can post a picture on Instagram and tag me so I can see it. (I'm @delightfuladventures on Instagram!)