The combination of tart jam and a buttery-sweet crumb is pure bliss in every bite.
- 2 cups all-purpose flour *see notes for proper measuring
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 3/4 cup vegan stick buter , slightly softened
- 2 tablespoons almond milk , or any plant-based milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/3 cup Homemade Raspberry Jam , or any jam
- *Optional: powdered sugar for sprinkling
- Preheat oven to 350°F (177 °C). Line 1 extra large baking sheet (or 2 medium) with parchment paper. Set aside.
- In a medium bowl, whisk flour and salt together to combine well.
- Add the softened vegan butter to the bowl of a Stand Mixer and fit with a paddle attachment (or use a medium/large stainless steel bowl with a Hand Mixer). Beat on medium until creamy for 30 seconds.
- Add the sugar and beat on medium until incorporated (about 30-60 seconds). Scrape down sides as needed. Now add the vanilla and almond extract and mix on medium until combined (about 30 seconds).
- Turn to low speed and gradually add the flour and mix until just combined and dough starts to form (about 30-60 seconds) *Don't over mix. Scrape down sides as needed. Now add the 2 tablespoons of almond milk and mix on low to combine.
- Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 1/2 inches apart (try to keep the dough around the same measurement for even baking and prettier cookies).
- Now, you can make the indentations by using the back of a 1/4 teaspoon (or your index finger). Press down gently about 1/2 way in (not too far or the jam will come out the bottom). (*Some cracks are normal and you can gently smooth them with your fingers or leave them there)
- Using a small spoon (or piping bag), fill each cookie with jam (don't overfill or it will spill out during baking).
- Bake in the oven until barely lightly golden about 13-15 minutes (baking too long will make them crispy). Carefully check the bottom of a cookie - it should be lightly golden. Remove from oven and let cool on baking sheet for 5-10 minutes before transferring them to a cooling rack for another 10 minutes. Dust with powdered sugar if desired.
- For accurate results, don't scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. * Example photo below recipe card.
- If your dough is too soft or sticky to work with, wrap it in cling wrap and chill for 15-20 minutes. The dough will soften again as you're rolling the balls. Make sure the dough balls are smooth to avoid cracking.
- If your dough is dry or crumbly, you can add 1/2 teaspoon of non-dairy milk and gently work it in until just combined. Add more if needed.
- Keep stored in an airtight container for 5-7 days.
- I found that the dough cracked less if I made the indentation right after rolling each ball, instead of rolling them all first. If you do see a few cracks, just gently smooth them out with you finger or just leave them be.
- If you don't have an electric mixer, check post above for instructions.
- Makes approximately 40 cookies.