Just Lauren

The original recipe is found at Vegan Hugs. This recipe is a hit, everyone goes crazy for these cookies. If you make your cookies relatively small, you can get around 30 plus out of one batch. I have tried these with strawberry jam and with raspberry jam and they are superior with raspberry.

INSTRUCTIONS

• 2 cups all-purpose flour
• ½ tsp salt
• ½ cup granulated white sugar
• ¾ cup vegan stick butter, slightly softened
• 2 TB almond milk
• 1 tsp vanilla extract
• ⅓ cup raspberry jam (more as needed)

DIRECTIONS

1. In a medium bowl, whisk flour and salt together.
2. Add the softened vegan butter to a second bowl and, using a hand mixer, beat on low to medium speed until creamy (about 30 seconds to a minute). If you need to quickly soften your butter, microwave it for 10-15 seconds. That stuff melts QUICKLY, so watch it!
3. Add the sugar and beat on medium until incorporated (about a minute). Scrape down sides as needed.
4. Add vanilla and beat until combined (about 30 seconds). 
5. Slowly add the flour, beating on low speed until just combined. If in doubt, turn off the mixer and use a spoon to finish making the dough.
6. Add almond milk and mix.
7. Chill the dough in the fridge for 20 minutes.
8. Preheat oven to 350°F and line 2 baking sheets with parchment paper.
9. Scoop dough and roll into small balls (about a cereal spoon’s worth of dough, really whatever size you want).
10. Place balls on baking sheet about 1/2 inch to an inch apart. They will spread a bit when baked.
11. Use your thumb and fingers to make indentations in the balls. Make sure there are little walls so the jam doesn’t spill out.
12. Using a small spoon, put some jam in each little cookie well. It’s ok to fill it, you want a lot of jam. I’ve never had a problem with overflow.
13. Bake in the oven until just golden, about 13-15 minutes.
14. Remove from oven and let cool on baking sheet for a couple minutes before transferring to a cooling rack to cool completely.