These vegan thumbprint cookies are sweet, tender, and bursting with sweet jam filling! Easy to make and perfect for the holidays.
Whisk the flour, cornstarch, cinnamon and salt together in a large mixing bowl. Set the mixture aside.
In a second large mixing bowl, beat the butter together with ⅓ cup of the white sugar, brown sugar, vanilla, and almond extract. Beat the mixture at high-speed until creamy, about 1 minute.
Beat in the non-dairy milk, just until combined.
Begin beating in the flour mixture, about 1 cup at a time, using the mixer on low speed.
Once all of the flour mixture has been added, cover the bowl tightly with plastic and place it in the fridge. Chill the dough for 45 minutes to 1 hour, until the dough has firmed up substantially but is still soft enough to easily shape and handle.
Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.
Place the remaining ⅓ cup of sugar into a small bowl.
Measure out tablespoonfuls of dough using a measuring spoon or cookie scoop. Roll each scoop into a ball, then roll the ball in the sugar to coat.
Arrange the dough balls on the baking sheets, spaced about 1-inch apart. Use a thumb or measuring teaspoon to make a small indentation in the top of each cookie.
Fill each indentation with about ½ teaspoon of jam*.
Bake the cookies until they've spread out just a bit and darkened slightly where they contact the baking sheets, about 10 minutes.
Place the baking sheets on cooling racks and allow the cookies to cool for a few minutes before removing them.
*Try warming the jam up a bit and giving it a good stir if you find it too clumpy to easily fill the cookies.
If you need to bake these cookies in multiple batches, make sure to chill your dough when not working with it and let your baking sheets cool before starting a new batch. This will prevent your cookies from spreading too much.