These easy vegan blueberry thumbprint cookies are the simplest and most delicious cookies to make for the holiday season. Made with just 9 ingredients, these cookies are pillowy soft, chewy, and perfectly sweet from the E.D.SMITH Blueberry Pie filling in the centre. All of your guests will love these cookies and will be asking you for the recipe after one bite!
I’ve partnered with E.D.SMITH to bring you these festive, soft cookies you can make for any occasion. The pie filling in the centre can also be swapped for any flavour of your choosing (blueberry, raspberry, or strawberry) so it’s really customizable!
I love making these cookies for the holidays because it’s a super nostalgic recipe. My grandmother would always make thumbprint cookies, especially around the holidays and making these really reminds me of her and how much she loved to bake. It also reminds me how much she taught me and how lucky I was to learn so much from her when I used to watch her bake as a child. Around the holidays, I also love gifting people homemade baked goods because to me, it’s something I put time, effort and love into. it brings back beautiful memories and I love sharing that with friends and family, while exchanging stories from our past that we cherish so much!
Ingredients you’ll need to make these blueberry thumbprint cookies
- Vegan Butter. Make sure that it is softened so you can mix it with your sugar.
- Granulated White Sugar. This is what will be combined with your butter, and will become super creamy when mixed.
- Ground Flaxseeds. The flax seeds will be mixed with water to be the egg replacement. Mix 2 tablespoons of ground flaxseeds with 6 tablespoons of warm water together in a small bowl and set aside for 5 minutes to thicken.
- Vanilla Extract. For some added vanilla flavour.
- Baking Powder & Baking Soda. To help the cookies rise and become fluffy.
- Salt. Just a pinch!
- All-Purpose Flour. The key is to measure using the spoon-and-level method, and to add the flour a bit at a time while using your hand mixer so the dough stays soft.
- E.D.SMITH Blueberry Pie Filling. You can use any flavour of your choosing or their jam, but I found the pie filling to be fun and different than the usual recipes! I also love that the blueberry pie filling contains whole blueberries.
- Powdered Sugar. To sprinkle over your cookies!
Tips on making the best vegan blueberry thumbprint cookies
- Cream together your butter and sugar with a hand mixer. You can also use a stand mixer, but I would not recommend using a whisk since there will still be some clumps remaining. You want the butter and sugar to blend together until it becomes super creamy.
- Use the spoon-and-level method to measure your flour. First, take a small spoon to scoop your flour and fluff it up before adding to your measuring cup. This aerates the flour before measuring it. Add in the flour to your measuring spoon, ensure to over fill it slightly, but do not pack it down! Not packing the flour ensures your cookie stays pillowy soft and fluffy. Then, use the back of a knife to level your flour.
- Add in the flour a bit at a time. Turn on the hand or stand mixer, and add in spoonfuls of flour at a time as you mix. This helps to not have the flour fall out of the bowl as you’re mixing it, and makes sure the dough stays soft. It may become difficult to mix in the last bit of flour, so you can transfer it to a floured work surface or use your hands and mix the cookie dough in the bowl.
How to store these easy thumbprint cookies
You can store these cookies in the fridge for up to one week. They will stay chewy, but you can always reheat them in the microwave for a few seconds if you prefer to have them warm. You can also freeze these cookies for up to one month.
Craving more?
- A classic, decadent dessert that everyone will love are these Dairy-Free S’mores Bars. They are gooey from the marshmallows, and have a nice crunch from the graham crackers, plus added sweetness from the chocolate chips.
- What could be better than this Vegan Gingerbread Loaf? It’s so festive, incredibly soft and full of flavour from the vegan cream cheese frosting.
- Last but certainly not least, a reader favourite, my Easy Vegan Cinnamon Sugar Donuts! These donuts are SO fluffy, and have a delicious cinnamon sugar coating that will make it hard to eat just one!
Vegan Blueberry Thumbprint Cookies
Ingredients
- 1 cup vegan butter softened
- 1 cup granulated sugar
- 2 flax eggs 2 tbsp flax seeds + 6 tbsp warm water
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 1/2 cups all-purpose flour plus more for rolling dough + sprinkling on counter – using spoon-and-level method
- 1/2 tsp E.D.SMITH Blueberry Pie Filling to fill each cookie
Instructions
- Preheat oven to 350ºF.
- Line a large baking tray with parchment paper and set aside.
- In a small bowl, create your flax eggs by adding 2 tbsp of flax seeds and 6 tbsp of warm water. Let it set for 5 minutes.
- In a large bowl, cream butter and sugar together with a hand mixer for about 30 seconds, until creamy and no clumps remain.
- Add in flax eggs and vanilla extract, and mix for another 30 seconds until creamy.
- Add baking powder, baking soda, and salt and mix well.
- Mix in the flour a bit at a time. When it becomes difficult to mix, use a spatula to form into a ball of dough.
- The dough should be sticky but still be able to form a ball. Once your dough has this consistency, place on a floured countertop (sprinkle work surface with flour). Add in more flour, and mix with your hands until dough is not very sticky, and can form into a ball.
- Transfer dough back to your bowl, then use a cookie scooper to scoop the dough (about 1.5 – 2 tbsp). Roll into your hands, then place on a parchment-lined baking tray.
- Use either a small measuring spoon, the back of a spatula or your thumb to create an indentation in your cookie.
- Add 1/2 tsp E.D.SMITH Blueberry Pie Filling into each cookie.
- Bake for 12-13 minutes, then let cool for 10-20 minutes.
- Sprinkle with powdered sugar.
Notes
**Disclosure: This post is sponsored by E.D.SMITH. As always, all opinions are my own.**