Vegan Raspberry Butter Cookies. Soft and buttery vegan thumbprint cookies with a raspberry jam center and almond glaze. These perfectly sweet melt-in-your-mouth shortbread cookie delights are so easy and fun to make and simply gorgeous! Add the vegan butter and sugar to an electric mixer and cream them together. Vegan Raspberry Butter Cookies

You can cook Vegan Raspberry Butter Cookies using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vegan Raspberry Butter Cookies
  1. It’s 2 cups of all-purpose flour.
  2. You need 1/2 tablespoon of salt.
  3. It’s 1/2 cup of white sugar.
  4. Prepare 3/4 cup of vegan butter (slightly soften and cut into cubes).
  5. You need 2 tbsp of plant-based milk (I use soy milk).
  6. Prepare 1 tsp of vanilla extract.
  7. You need 1/2 tsp of rum extract.
  8. You need 1/3 of raspberry jam.
  9. You need of Optional : powdered sugar for dusting.

My husband's Aunt from New York recently came to visit and she brought us a big box of cookies from an Italian bakery in NYC. Gluten free vegan peanut butter and jelly thumbprint cookies. Soft peanut butter cookies, filled with your favorite berry jam. Vegan substitution: Use non-dairy margarine instead of butter.

Vegan Raspberry Butter Cookies instructions

  1. In a medium bowl, mix flour and salt using whisk. Set aside..

  2. Preheat oven to 170 °C. Line 1 extra large baking sheet (or 2 medium) with parchment paper..

  3. Add the softened vegan butter to the bowl of a Stand Mixer and fit with a paddle attachment. Beat on medium until creamy (about 30 secs). Then add the sugar and beat on medium until incorporated. Scrape down sides as needed. Now add the vanilla and rum extract and mix on medium (about 30 secs)..

  4. Turn to low speed and gradually add the flour. Mix until combined or start to form a dough..

  5. Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 inches apart..

  6. Make the indentations by using the back of a ¼ teaspoon measuring spoon. Press down gently. (some cracks are normal. just smooth them back using your fingers). Place the tray of unbaked cookies into the refrigerator for at least 10 minutes..

  7. Using a small spoon, fill each cookie with jam (don't overfill or it will spill out during baking)..

  8. Bake in the oven for 15 minutes or until lightly golden brown. Remove from oven and let cool on cooling rack for 10-15 minutes before serving. Dust with powdered sugar if desired..

Vegan thumbprint cookies made with a touch of maple syrup, flake salt and almond flour. For me, these vegan thumbprint cookies with raspberry jam embody those memories. It was the perfect combo and reminded me of those peanut butter with chocolate kisses cookies I loved as a child! Ruby bakes: A substitution of vegetable oil for butter and soya for milk ensures vegans can tuck in to these teatime treats. Peanut butter cookies to be more precise.