Here is another simple yet delicious cookie recipe for Christmas time.
As we wrote in our Christmas gift article, giving a box of homemade cookies is almost the best thing you can gift someone. So why not try it this Christmas right away?
This week, we have some strawberry thumbprint cookies for you. They’re called thumbprint cookies because you can use your thumbs to make the little indentation in the middle (at least I think so, would make total sense).
They combine a fruity and sweet filling with a soft and crumbly dough.
All you need is a all-purpose flour, ground almonds, sugar, lemon zest, vanilla powder, margarine and oat milk.
Combine these until they form a consistent dough. If you have, use a kitchen machine because you can just set it and let it work its magic.
But hey, you can also knead it all by hand, it might just take a little longer.
Once you do have your dough, wrap it in cling film and leave it in the fridge for at least 1 hour. This way, the dough becomes stronger and firmer.
Then, you preheat the oven to 180°C (350°F) and prepare a baking tray with baking parchment.
Form little balls from the dough, place them evenly on the tray.
Use a small spoon (or, well, your thumbprints) to create a little indentation in the middle of each ball. This way, you’ll have a nice room to place the jam.
Which is your next step. Take your favorite type of strawberry (or any other) jam and fill each cookie evenly.
All you have to do now is bake them for 12 to 15 minutes until the sides become nicely golden brown.
Take them out, let them cool down, and you’re ready to go.
Vegan Strawberry Thumbprint Cookies
Enjoy these fruity and soft strawberry thumbnail cookies with your family in the winter time.
- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/4 cup sugar, here coconut blossom sugar
- Zest of 1/2 lemon
- 1 tsp vanilla powder
- 1 cup vegan butter, margarine
- 3 tbsp oat milk
- 1/2 cup strawberry marmalade
Mix the dry ingredients together, mix well.
Add the lemon zest, vegan butter, and oat milk. With your hands or a kitchen machine, form into a consistent dough.
Roll into a ball, cover with foil and leave in the fridge for 1 hour.
Scoop little balls, place them on a baking tray with baking parchment.
With your thumb or a small spoon, create a little indentation in the middle.
Fill with strawberry jam.
Bake in the oven at 180°C (350°F) for 12 – 15 minutes until the dough becomes subtly golden brown.
Let them cool down. Keep in an airtight container for up to several weeks.
You can choose any type of jam you like.