mise en place<\/p><\/div>\n

Making the Dough<\/strong><\/p>\n

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1. Whisk together your favorite gluten-free flour blend, xanthan gum (omit if your blend contains xanthan gum), salt, baking soda, and ground cinnamon. Set aside.<\/li>\n
2. Make a flax egg by whisking together flaxseed meal and water. Allow to sit for 5 minutes.<\/li>\n
3. With the paddle attachment of a stand mixer, beat vegan buttery spread (such as Earth Balance Natural Buttery Spread, Soy Free) on medium until creamy for 20-30 seconds. Add granulated and brown sugars and beat until incorporated, about 30 seconds, scraping down the sides of the bowl as needed.<\/li>\n
4. Return to the flax egg and vigorously whisk. Gradually add flax egg and vanilla extract to creamed mixture and mix just until combined.<\/li>\n
5. Add half of the flour mixture and mix on low for 5-10 seconds. Add the remaining flour mixture and mix just until combined and a dough forms, about 30 seconds. Depending on the flour blend you are using, you may need to add a little alternative milk. Not all flours hydrate at the same rate. If your dough is crumbly, add alternative milk a teaspoon at a time, mixing by hand.<\/em><\/li>\n<\/ol>\n

   Let’s Get Thumbprinting<\/strong><\/p>\n

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   • Portion the cookie dough with a scoop, also known in the industry as a disher. We use a #40 scoop,<\/strong><\/a> which is usually identified by a purple handle or some portion of the handle being purple. The portion is equivalent to a heaping tablespoon.<\/li>\n
   • Roll each scoop into a smooth ball.<\/li>\n
   • Roll the ball into cinnamon-sugar. We find the easiest and neatest way is to put the cinnamon-sugar in a ziploc bag and add the dough balls one by one, tossing to coat in the mixture.<\/li>\n
   • Place the cookie ball on a baking sheet lined with parchment paper or a silpat. Do not flatten.<\/strong><\/li>\n
   • Use your thumb to form an indentation in the middle of the cookie, gently pressing about 1\/2 way in.<\/li>\n<\/ul>\n

     <\/p>\n

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     • Once the tray is filled with cookies, fill the wells with jam. We like to use a pastry piping bag<\/a>.<\/strong> However, if you don’t have piping bags, a ziploc bag will work just fine. Place jam in the ziploc. Cut one of the bottom corners to make a small hole and pipe the jam into the wells, securing the open end so the jam does not spill out.<\/li>\n<\/ul>\n

       <\/p>\n

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       • Bake in a preheated oven at 375\u00b0F for approximately 14-16 minutes. The bottom of the cookie should be lightly golden.<\/li>\n<\/ul>\n

         <\/p>\n

         Thumbprint cookies are a treat that can be made with so many fillings, from raspberry to apricot jam and from caramel to chocolate.<\/p>\n

         Chef Mary’s Tip<\/strong><\/p>\n

         Be sure not to overmix the buttery spread. Overmixing will warm the spread, causing the finished dough to be too soft.<\/p>\n

         We made 4 batches experimenting with mix times and amounts of sugar. We’re giving you our best batch.<\/p>\n

         Creaming butter and sugar is a method of mechanical leavening for many cookies and cakes. During the creaming process, small air cells are whipped into the butter\/sugar mixture and expand when baked, causing the product to rise. The properties in the buttery spread are not the same as butter, so we’re not able to mix in the same fashion.<\/p>\n

         Nonetheless, these cookies rival the best of the thumbprint cookies that are made with butter, eggs, and wheat flour!<\/p>\n

         For another fabulous holiday cookie, try our Pumpkin Chocolate Chip Drops<\/a>!<\/p>\n

          <\/p>\n

         Your Allergy Chefs are participants in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.<\/em><\/p>\n