Vegan Chocolate Thumbprint Cookies

It's time for Day 10 of "12 Days of Vegan Christmas Cookies!" These Vegan Chocolate Thumbprint Cookies are made with a rich, chocolate cookie dough and filled with a fudgy chocolate sauce. Top them with festive sprinkles for extra points! Let's learn how to make them...

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Ingredients in Vegan Chocolate Thumbprint Cookies

For the Cookies

• Vegan Butter (½ cup): Vegan butter serves as a plant-based alternative to traditional dairy butter. It contributes to the cookies' rich and buttery flavor while ensuring the recipe remains vegan-friendly.
• Sugar (¾ cup): Sugar provides sweetness to the cookies, enhancing their flavor and contributing to the desired texture. It also helps with the browning and caramelization during baking.
• Nondairy Milk (2 tbsp): Nondairy milk, such as almond, soy, or oat milk, adds moisture to the cookie dough, ensuring a tender and chewy texture. It also helps bind the ingredients together.
• Vanilla Extract (1 tsp): Vanilla extract enhances the overall flavor of the cookies, providing a warm and inviting aroma. It complements the chocolate flavor and adds depth to the taste.
• Cornstarch (1 tbsp): Cornstarch acts as a thickening agent and contributes to the soft and tender texture of the cookies. It helps create a delicate crumb while also aiding in binding the ingredients.
• Baking Powder (½ tsp): Baking powder is a leavening agent that helps the cookies rise and become light and fluffy. It contributes to the overall texture and structure of the cookies.
• Salt (½ tsp): Salt enhances the flavor profile of the cookies by balancing the sweetness. It also helps bring out the richness of the chocolate and other ingredients.
• Cocoa Powder (¼ tsp): Cocoa powder intensifies the chocolate flavor in the cookies. Even a small amount can make a significant difference, adding depth and richness to the overall taste.
• All-Purpose Flour (1 ½ cups): Flour is the primary structure-building ingredient. It provides the necessary body to the cookies, giving them substance and forming the base for the other ingredients.

For the Filling

• Nondairy Chocolate Chips (¾ cup): Nondairy chocolate chips add a gooey, melty, and decadent center to the thumbprint cookies. They serve as the focal point of the cookie, providing a burst of rich chocolate flavor.
• Canola Oil (½ tsp): Canola oil helps create a smooth and glossy consistency in the chocolate filling. It also contributes to the filling's texture, making it easy to handle and ensuring a pleasant mouthfeel.
• Vegan Holiday Sprinkles: Vegan holiday sprinkles are not only a festive and decorative touch but also add a slight crunch and sweetness to the cookies. They enhance the visual appeal, making the cookies perfect for special occasions.

Steps for Making Vegan Chocolate Thumbprint Cookies

1. Make the Cookie Dough: In a large bowl cream together the vegan butter, sugar, nondairy milk and vanilla with an electric hand mixer until light and fluffy. Add cornstarch, baking powder, salt and cocoa powder to the bowl and beat again until ingredients are well distributed. Beat in the flour until just combined. 
2. Chill: Scoop heaping tablespoon balls of cookie dough onto a baking sheet. Press your thumb into the center of each ball to create an indent. Cover the sheet with plastic wrap and place it in the refrigerator to chill. 
3. Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Transfer indented balls of cookie dough to this sheet spacing them 2 inches apart. Place cookies on center rack of preheated oven and bake for 10 minutes. 
4. Cooling: Right when the cookies come out of the oven you will need to reform the indent. Gently press the back of a small spoon into the center of each cookie. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Fill Cookies: Add the chocolate chips to a bowl and place in the microwave. Melt chocolate by heating for 30 second increments, stirring after each. Once chocolate is completely smooth, stir in the canola oil. Drop 1 teaspoon of the chocolate mixture into the indent you made in each cookie. Immediately sprinkle with the holiday sprinkles.
6. Chill: Once cookies are fully assembled, return them all to a baking sheet or place them on a large plate or platter. Place in the refrigerator to set for 30 minutes. Chocolate filling will solidify during this time. Remove from the fridge and store at room temperature.

Tips for Making Vegan Chocolate Thumbprint Cookies

1. Use High-Quality Vegan Butter: Choose a high-quality vegan butter for the best flavor and texture. Look for a brand that has a buttery taste and a good fat content for optimal results.
2. Properly Measure the Flour: Use the spoon-and-level method to measure the flour accurately. Too much flour can make the cookies dry, so avoid packing it into the measuring cup.
3. Chill the Cookie Dough: After preparing the cookie dough, chill as directed in the recipe. This helps solidify the fats in the dough, preventing excessive spreading during baking and resulting in a better texture. It will also help your cookies maintain their indent.
4. Handle the Dough Gently: When forming the cookie dough balls, handle them gently to avoid overworking the dough. Over-mixing can lead to tougher cookies.
5. Create a Well-Defined Thumbprint: Use your thumb or the back of a rounded teaspoon to create a well-defined indentation for the filling. Make sure not to press too hard to avoid cracking the edges of the cookies.
6. Melt Chocolate Chips Carefully: When melting the nondairy chocolate chips for the filling, use a double boiler or microwave in short bursts, stirring between each burst. This prevents overheating and ensures a smooth, glossy consistency.
7. Customize with Holiday Sprinkles: Feel free to get creative with vegan holiday sprinkles. Choose colors and shapes that match the occasion or season. Add them immediately after placing the filling to ensure they adhere well.
8. Adjust Baking Time: Keep an eye on the cookies while baking and adjust the time accordingly. They are done when the edges are set, but the centers are still slightly soft. Overbaking can result in dry cookies.

Frequently Asked Questions

Can I use any type of vegan butter?

While many types of vegan butter can work, it's best to choose a high-quality, non-hydrogenated vegan butter with a buttery taste. Look for a brand that is suitable for baking to ensure the cookies have the desired flavor and texture.

Can I make the cookie dough ahead of time?

Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 48 hours. Chilled dough often results in better-textured cookies. Just be sure to let it come to room temperature for easier handling before shaping and baking.

How do I prevent the thumbprint cookies from spreading too much?

Chilling the cookie dough before baking helps prevent excessive spreading. Additionally, make sure your vegan butter is at room temperature and avoid overmixing the dough, as this can lead to cookies that spread too much during baking.

How can I ensure a well-defined thumbprint without cracking?

ress gently with your thumb or the back of a rounded teaspoon to create a well-defined indentation. If the dough cracks, you can lightly smooth it with your fingers. Avoid pressing too hard to maintain the cookie's structural integrity.

FAQ's Continued

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that it may result in a denser texture. You can also try a combination of whole wheat and all-purpose flour for a balance of flavor and texture.

Can I skip the holiday sprinkles?

Absolutely! The holiday sprinkles are optional and can be omitted if you prefer a simpler look. You can also get creative and use other toppings like crushed nuts or shredded coconut.

Can I freeze vegan chocolate thumbprint cookies?

Yes, you can freeze both the cookie dough and baked cookies. If freezing the dough, shape it into balls and freeze on a baking sheet before transferring to a freezer bag. Baked cookies can be frozen in an airtight container. Thaw before serving.

How to Serve Vegan Chocolate Thumbprint Cookies

Serving vegan chocolate thumbprint cookies is festive as heck and there are various ways to present and enjoy these delicious treats. Here are some ideas:

1. With Vegan Ice Cream: Create a decadent dessert by serving the cookies alongside a scoop of your favorite vegan ice cream. The combination of warm cookies and cold ice cream is sure to be a crowd-pleaser.
2. Drizzled with Chocolate: Elevate the presentation by drizzling additional melted nondairy chocolate over the cookies. This adds a glossy finish and extra chocolatey goodness.
3. Alongside Hot Beverages: Serve the cookies with hot beverages like vegan hot chocolate, coffee, and also tea. The warmth of the beverages complements the rich chocolate flavor of the cookies.
4. Gift in a Jar: Create a thoughtful homemade gift by stacking the cookies in a decorative jar. Tie a ribbon around the jar and include a handwritten recipe card for an extra special touch.
5. Dipped in Chocolate Fondue: Set up a chocolate fondue station and allow guests to dip the cookies into melted nondairy chocolate. Provide additional toppings like chopped nuts or shredded coconut for added variety.
6. Paired with Fresh Fruit: Serve the cookies with a side of fresh fruit such as strawberries, raspberries, or sliced bananas. The combination of sweet cookies and tart fruit is delightful.
7. As a Dessert Sandwich: Create cookie sandwiches by spreading vegan frosting or dairy-free whipped cream between two thumbprint cookies. Press them together gently for a delicious handheld treat.
8. Decorated for the Season: Decorate the serving area with seasonal decorations or themed accessories to add a festive touch. This enhances the overall experience and makes the cookies even more inviting.

How to Store Vegan Chocolate Thumbprint Cookies

Proper storage is crucial to maintaining the freshness and quality of vegan chocolate thumbprint cookies. Here's a guide on how to store them:

1. Room Temperature: If you plan to consume the cookies within a few days, store them in an airtight container at room temperature. Also, choose a cool, dry place away from direct sunlight.
2. Refrigeration: If you need to store the cookies for a more extended period, consider placing them in the refrigerator. To this end, ensure they are in an airtight container or sealed plastic bag to prevent them from absorbing any odors.
3. Freezing Cookie Dough: If you want to store the cookie dough for future use, shape it into individual balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a sealed freezer bag. You can bake them directly from frozen, adding a few extra minutes to the baking time.
4. Freezing Baked Cookies: To freeze already baked cookies, ensure they are completely cooled. Place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to an airtight container or freezer bag with layers separated by parchment paper.
5. Thawing: When ready to enjoy frozen cookies, remove them from the freezer and let them thaw at room temperature for about 30 minutes. Alternatively, you can reheat them in a preheated oven for a few minutes to restore their freshness.
6. Avoid Moisture: Keep cookies away from moisture, as it can affect their texture. Moisture can cause cookies to become soggy or lose their crispness.
7. Check for Odors: If using the refrigerator or freezer, be cautious about potential odors. Cookies can absorb flavors from the surrounding environment, so store them in a well-sealed container.

If you make this recipe be sure to tag @censoredbaker on Instagram!

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