Thumbprint Cookies

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Thumbprint Cookies

Yield: 24

Author: Ori Harrington

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 2 1/3 cup all-purpose flour
• 1 cup vegan butter (I used Melt)
• 1/3 cup granulated sugar (+ more for rolling the cookies)
• 1/3 cup yellow sugar
• 6 tbsp. Just Egg (or your favourite egg replacement to replace two eggs)
• 1 tsp. vanilla extract
• 1/3 cup jam (I used different kinds, you can use your favourite)

Instructions

1. Preheat the oven to 350F
2. Place the butter in the stand mixer's bowl and beat until creamy. Add in the sugars, and vanilla, beat until the ingredients are well combined.
3. Add the Just Egg and mix
4. Mix in the flour gradually, in low speed, until you have a dry and crumbly mix, no worries, it is supposed to look like that.
5. Scoop the cookie dough into a 1 tbsp. size cookie ball, roll in the sugar and place in a prepared baking sheet. Use the round back of a tsp. to gently press small hole in the center of the cookie dough. Repeat with the remaining cookie dough.
6. Spoon the 1 tps. of jam into each cookie, filling the indent to the brim.
7. Bake the cookies for 10-12 minutes, or until the edges are turning golden brown.
8. Allow cookies to cool completely before serving.

Nutrition Facts

Calories

131.2

Fat (grams)

2.82 g

Sat. Fat (grams)

5.01 g

Carbs (grams)

18.12 g

Fiber (grams)

0.38 g

Net carbs

17.75 g

Sugar (grams)

7.9 g

Protein (grams)

1.83 g

Sodium (milligrams)

67.95 mg

Cholesterol (grams)

34.1 mg