Prep time: 20 min
Cook time: 15 min
Servings: about 20 cookies
Keeps for about 1 week in an airtight container
For the cookies:
2 cups all-purpose flour
½ teaspoon salt
½ cup granulated sugar
¾ cup vegan stick butter, slightly softened
2 tablespoons almond milk, or any plant-based milk
I teaspoon vanilla extract
½ teaspoon almond extract (optional)
For the filling:
jam/preserve of your choice
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 it 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 the dough starts to form (about 30-60 seconds)
Don't overmix. 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 them into smooth balls. Then place them on your baking sheet about 1 ½ inch 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 ¼ teaspoon (or your index finger). Press down gently about ½ 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 a baking sheet for 5-10 minutes before transferring them to a cooling rack for another 10 minutes. Dust with powdered sugar if desired. Enjoy!