Raspberry Almond Vegan Thumbprint Cookies

Recipe from Topfood
0 (0)
Cook time: 40 min
Servings 26
Updated 18.04.2022
These vegan cookies are insanely addictive and perfect for the holiday season. With a buttery shortbread base, sweet raspberry filling and a touch of almond-flavored frosting - just try one!


  • All purpose flour
    2,6 cups
  • Powdered sugar
    0,8 cups
  • Vegan butter, softened
    1,3 cups
  • Almond extract
    0,5 tsp.
  • Seedless raspberry jam
    0,5 cups
  • Powdered sugar
    1 cups
  • Almond extract
    1 tsp.
  • Water, as needed
    3,1 tsp.

Nutrition facts per serving

  • Calories

    139 kcal

  • Protein

    1 g

  • Fat

    7 g

  • Carbohydrates

    17 g


  • Preheat the oven to 350 F and line two baking sheets with parchment paper.

  • Combine flour and icing sugar in a deep bowl. Now add softened butter and almond extract and mix with a mixer on low to medium speed until smooth. The dough will look crumbly and soft, but it should stick together when squeezed in your hands.

  • Form the dough into 1-inch balls, about a tablespoon each, and place on the parchment.

  • Make a small indentation in the center of each cookie, then cover with about a teaspoon of jam. Flatten the balls slightly to form cookies.

  • Place the baking sheet with the cookies in the freezer for 10 minutes before baking, then place in the preheated oven and bake for 15-16 minutes. This helps the cookies bake perfectly and not spread or flatten. The cookies will still be light and appear a bit underdone when you take them out of the oven, but they firm up as they cool.

  • Let cool for a few minutes on the pan, then transfer to a wire rack to cool completely.

  • Make the glaze: Whisk powdered sugar and almond extract in a small bowl until smooth, adding water as needed to thin the icing. 


  • Gluten free - Use a gluten free flour mix. I haven't tried this myself, but it usually works quite well.

  • Different flavor - Feel free to use a different jam in the center, if desired, such as apricot, strawberry, cherry, blueberry or omit the almond extract and fill with vegan caramel or ganache.

Bon Appetit!

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