Raspberry Jam Thumbprint Cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Raspberry Jam Thumbprint Cookies - The Vegan Rhino Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Alright bakers, if you are looking for a refreshing cookie that is light, buttery, and pops with flavor, than these Raspberry Jam Thumbprint cookies are it! The homemade ginger-lemon raspberry jam with the lemon-buttery goodness these cookies have are a great combo. During the summertime, I love to make these Raspberry Jam Thumbprint cookies with different jams, like a fresh strawberry or peach jam. For all those raspberry fans out there, these cookies will curb all those cravings you may be having. Lets get cooking bakers!

Raspberry Jam Thumbprint Cookies - The Vegan Rhino 

Yield 21


3/4 cup vegan butter, softened

1/2 cup organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 large lemon, zest only

1 tsp. pure vanilla extract

1-3/4 cup organic all-purpose flour

1/2 tsp. baking powder

1/2 tsp. Himalayan salt

1/3 cup ginger-lemon raspberry jam, to fill cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino


  1. Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper.
  2. In a stand mixer, beat butter and sugar together until white and fluffy. Mix in the egg replacer, lemon zest, and vanilla.
  3. In a small bowl, sift together the flour, baking powder, and salt. Add 1/3 of the flour mixture until all the dry ingredients are well incorporated.
  4. Using a 1-inch scoop, place cookie balls into the prepared baking sheets. Using your thumb, press a thumbprint into the center of each ball. Fill with roughly 1/4 tsp. raspberry jam.
  5. Bake for 15-17 minutes or until the edges are slightly golden. Remove from oven and cool on a wire rack.
  6. Serve or store in an airtight container on the counter for up to 1 week.


Chef‘s tip: These cookies are delicious with this strawberry jam!

Cardamom Butter Cookies

Cardamom Butter Cookies

Cardamom Butter Cookies

These cookies pack an amazing flavor combination with the saffron, lemon, and cardamom! Although I added saffron to the recipe, the cardamom is still the main flavor (I just love how the saffron compliments the other spices). These cookies are a great way to end any meal or dinner party, so cozy up with a nice fire and enjoy this amazing light and airy treat.

Cardamom Butter Cookies

Yields 15 cookies


1/2 cup Earths Balance Vegan Buttery Stick, cubed

1/2 cup Woodstock organic cane sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water , combined

1/2 cup + 3 Tbsp. King Arthur organic flour (1-3/4 cup)

1/2 cup + 3 Tbsp. whole wheat flour

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground cardamom

1/4 tsp. saffron

2 Tbsp. lemon juice


  1. Preheat oven to 350 degrees F. 
  2. In your Kitchen-aid stand mixer, combine the butter  and sugar until creamy, about 2-3 minutes.
  3. In a medium glass bowl, combine sifted flour with cardamom, lemon juice, and salt.
  4. Add mixture to the butter and sugar slowly until dough has formed.
  5. On a baking sheet, spray with oil or use baking mat so cooking don’t stick. Using a cookie scooper, dispense cookie from scooper or roll up the dough into 1″ rounds and flatten surface into a disc shape.
  6. Bake cooking for 12-15 minutes or until golden brown.

Chef’s tip: Chill your butter and if you do not want to use a half and half mixture for the flour, you can use 1-3/4 cups of wheat flour.