Oriana’s Thoughts On The Recipe
When it comes to cookie recipes, I have one simple rule: they must be absolutely delicious and easy to make. These Eggless Thumbprint Cookies tick both boxes perfectly! My kids and I are huge cookie fans—we don’t just love eating them; we love making them too! These cookies are so simple and fun to prepare that even the little ones can join in on the baking fun. During the holiday season, I love sharing plates of cookies with friends and family. After all, isn’t Christmas all about the cookies? Just kidding…sort of. Serve these delectable Eggless Thumbprint Cookies with after-dinner coffee or tea, and watch them disappear in no time!
Eggless Thumbprint Cookies Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). You’ll need:
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion. Cornstarch: You can substitute for potato starch 1:1. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cookies. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Jam: I used strawberry. See more filling ideas below.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Eggless Cookie Dough
This cookie dough is very easy to make! First, mix the dry ingredients together in a bowl. Then, cream the butter and sugar until pale and fluffy. Add vanilla. Finally, add the dry ingredients in two batches and continue beating at low speed, scraping the bowl often, until well mixed.
Step 2 – Shape The Cookies
Shape dough into 1-inch balls. Make an indentation in the center of each cookie with your thumb or with the rounded back of a teaspoon. Refrigerate for at least 2 hours up to 4 days. Pro Tip: If you see the dough starting to crack anyway when you make the indentation, you can usually press the dough back together with your fingers successfully!
Step 3 – Bake
Fill each indentation to the brim with jam or with the filling of your choice. Bake for 14-16 minutes, or until edges are lightly browned. Pro Tip: I recommend filling the cookies with jam before baking. However, you can also add the filling after baking the cookies. In that case, you’ll need to re-indent the cookies immediately after they come out of the oven with a rounded teaspoon. Then add the filling immediately.
Measure: Use a scale to measure your ingredients. This will help you avoid adding too much or too little. Chill the Cookie Dough: Chilling cookie dough helps prevent spreading. The colder the dough, the less likely the cookies are to overspread. Secret ingredient: Adding a couple of tablespoons of cornstarch will help prevent excess spreading and will make your cookies extra soft. Filling: If the jam/preserve is too firm, place it in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until the 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 that every oven is different, so the cookies are done when the edges are set and lightly browned.
Storing & Freezing Instructions
Store your cookies covered in a container at room temperature for 2 days or in the refrigerator for up to 1 week. Jam/preserve: Any jam or preserve, from strawberry to lingonberry and everything in between, will work fantastic for these cookies. I recommend filling the cookies with jam before baking. However, you can also add the filling after baking the cookies. In that case, you’ll need to re-indent the cookies immediately after they come out of the oven with a rounded teaspoon. Then, add the filling immediately. 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. This filling idea is best added after baking the cookies. So, bake the cookies as instructed. Then, re-indent them immediately after they come out of the oven with a rounded teaspoon. And then add the filling immediately. 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. This filling idea is best added after baking the cookies. So, bake the cookies as instructed. Then, re-indent them immediately after they come out of the oven with a rounded teaspoon. And then add the filling immediately. 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. This filling idea is best added after baking the cookies. So, bake the cookies as instructed. Then, re-indent them immediately after they come out of the oven with a rounded teaspoon. And then add the filling immediately. Dulce de Leche + Coconut: After the cookies are cool, fill each indentation with dulce de leche. Sprinkle with shredded coconut (unsweetened). This filling idea is best to add after baking the cookies. So bake the cookies as instructed. Then re-indent them immediately after they come out of the oven with a rounded teaspoon. And then add the filling immediately. 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. This filling idea is best added after baking the cookies. So, bake the cookies as instructed. Then, re-indent them immediately after they come out of the oven with a rounded teaspoon. And then add the filling immediately. Lemon curd: After the cookies are cool, fill each indentation with eggless lemon curd. This filling idea is best to add after baking the cookies. So bake the cookies as instructed. Then re-indent them immediately after they come out of the oven with a rounded teaspoon. And then add the filling immediately. Freeze the unbaked cookie dough balls for up to 3 months. Allow them to thaw overnight in the refrigerator, then make an indent into each, and fill with jam before baking. Baked cookies with jam filling, freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
More Egg-Free Cookie Recipes You’ll Love!
25 Easy and Delicious Eggless Christmas Cookies Eggless Sugar Cookies The Best Eggless Chocolate Chip Cookies Eggless Chocolate Crinkle Cookies Eggless Gingerbread Cookies Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video) Easy Eggless Vanilla Cookies Eggless Royal Icing Browse more eggless cookie recipes…
Recipe Card
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in November 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in August 2024 to make it as helpful as possible!
