These Eggless Thumbprint Cookies are a wonderful treat for this holiday season! They are gorgeous, delicious, and guaranteed show stoppers at any holiday party. Sharing is highly recommended.
Eggless Thumbprint Cookies Recipe
Ring in the holidays with these Eggless Thumbprint Cookies! these buttery cookies and bright strawberry jam will match perfectly with your holiday spread. Perfect for company, a holiday snack or cookie swap.
I cannot tell you how much my kids (and I) loves cookies! They don’t just love to eat but to make them too, and these Eggless Thumbprint Cookies are so easy and fun to make that my children can help me prepare them.
Since this will be our first Holiday season in our new neighborhood I am planning to pilgrimage around with plates of cookies. After all, Cookies are basically the point of Christmas, right? just kidding…kind of.
Even though, December hasn’t started yet, we have already done dark chocolate cookies, chocolate chip cookies, molasses cookies, sugar cookies, and these Eggless Thumbprint Cookies. Of course, none of these batches of cookies will make it to our new neighbors’ hands. They are long gone, but I had the chance to test and try new eggless cookies recipes.
Serve these succulent Eggless Thumbprint Cookies out with after-dinner coffee and/or tea and they’ll disappear in no time!
When it comes to cookie recipes, I only have one rule: They have to be mouthwateringly good and yet incredibly simple to make. These Eggless Thumbprint Cookies fit the bill!
TIPS TO MAKE EGGLESS THUMBPRINT COOKIES
Measure: Use a scale to measure out your ingredients.
Chill the Cookie Dough: Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies are likely to over-spread.
Secret ingredient: Adding a couple of tablespoons of cornstarch will help prevent excess spreading.
Filling: If the jam/preserve is too firm, place it in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.
Don’t care too much about the baking time! The reason for this is because every oven is different, so the cookies are done when the edges are set and lightly browned.
FILLING IDEAS FOR THESE EGGLESS THUMBPRINT COOKIES
Jam/preserve: any jam or preserve will work fantastic for these cookies, from strawberry to lingonberry and everything in between.
White Chocolate-Peppermint: melt the chopped white chocolate in the microwave in 20-second increments, stirring after each until completely melted. Add a few drops of peppermint extract. Fill each indentation and let it set before serving.
Dark Chocolate and hazelnuts: melt the chopped dark chocolate in the microwave in 20-second increments, stirring after each until completely melted. Add chopped hazelnuts. Fill each indentation and let it set before serving.
White Chocolate + Crushed Pistachios: melt the chopped white chocolate in the microwave in 20-second increments, stirring after each until completely melted. Add chopped pistachios. Fill each indentation and let it set before serving.
Dulce de Leche + Coconut: After the cookies are cool, fill each indentation with dulce de leche. Sprinkle with shredded coconut (unsweetened).
Hershey’s Kisses: press the Hershey’s Kisses into the cookies as soon as they come out of the oven
Milk Chocolate and M&M: melt the chopped milk chocolate in the microwave in 20-second increments, stirring after each until completely melted. Fill each indentation with melted chocolate and add the M&M on top. Let it set before serving.
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
- Eggless Dark Chocolate Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- 3-Ingredient Eggless Peanut Butter Halloween Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
- Eggless Royal Icing
Eggless Thumbprint Cookies
Ingredients
- 2 cups all-purpose flour (280 gr)
- 2 tablespoons cornstarch
- Pinch of kosher salt
- 1 cup unsalted butter (230 gr)
- 2/3 cup granulated sugar (150 gr)
- 1 teaspoon pure vanilla extract
- ½ cup Jam (I used strawberry)
Glaze
- 1 cup powdered sugar
- 2 - 3 teaspoons milk or water
Instructions
- Line two baking sheets with parchment.
- In a large bowl, whisk together flour, cornstarch and salt.
- In another bowl, beat butter and sugar, scraping bowl often, until creamy, pale and fluffy, about 5- 7 minutes. Add vanilla; mix to incorporate. Then add dry ingredients in two batches and continue beating at low speed, scraping bowl often, until well mixed.
- Shape dough into 1-inch balls. You can also use a small ice cream and scoop 1” balls. Place balls onto prepared baking sheets. Make an indentation in center of each cookie with thumb or with or the rounded back of a teaspoon (edges may crack slightly). Refrigerate at least 1 hour (see notes)
- Preheat oven to 350º F (180º C).
- Fill each indentation to the brim with jam, about ¼ - 1/3 teaspoon each.
- Before baking, make sure they are 2-inch apart.
- Bake for 14-16 minutes, or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack.
- Combine all glaze ingredients in a bowl with whisk until smooth. Drizzle over cookies.
Notes
- Eggless Dark Chocolate Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- 3-Ingredient Eggless Peanut Butter Halloween Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
- Eggless Royal Icing
Nutrition
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- Glass Mixing Bowl Set
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- Silicone Baking Mat Sheet
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- Measuring Cups and Spoons Set
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- Kitchen Scale
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