These Eggless Thumbprint Cookies are a wonderful treat for your next big celebration! They are decorative, and guaranteed show-stoppers at any party. Instead of the typical jam filling, they excite with a gummy candy filling.
This post is supported by Katjes but as always, all thoughts and opinions are my own. A big thanks to the supporting brands that make The Simple Sprinkle possible.
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Simple, yet decorative
- Perfect treat for a party crowd
- Kid friendly
What to use as an egg replacement
There are many ways on how to substitute eggs in baking, such as applesauce, flax egg, or yogurt. For this recipe, we will use aquafaba instead of eggs. Aquafaba sounds fancy but is just the brine of a can of chickpeas.
Simply put: it is bean water! When you cook beans, the cooking water absorbs some of the proteins and allows the liquid to imitate the qualities of eggs.
Using candy as an easy way to decorate
Using your favorite plant-based candy is a great way to add a splash of color to your baked goods without a lot of work. I prefer the vegan gummy candy from Katjes. They are entirely plant-based (no animal gelatin) and they are palm oil free. Additionally, they use real sugar - no high fructose corn syrup.
For these Thumbprint cookies, I like to use their "Love & Stars" kind, but they have other fun varieties that work just as great for this recipe.
If you are looking for more recipes using gummy candy as an easy decoration check out this Unicorn Surprise Cake, which is a layer cake filled with sprinkles and candy. Or check out this easy Sheet Cake with Strawberry and Cream decorated with Graham crackers and candy.
Store your baked thumbprint cookies in an airtight container at room temperature. Best in a cookie tin. There's no need to refrigerate them. They will keep for at least a week before starting to dry out and get crumbly. I do not recommend freezing them, since the candy doesn't defrost well.
Eggless Thumbprint Cookies with Candy
- mixing bowl, electric mixer with dough hook attachment,
- 250 g all-purpose flour (8.8 oz)
- 125 g organic powdered sugar (4.4 oz)
- A pinch of salt
- 1 package of vanilla sugar (8g), or 1 teaspoon vanilla extract
- 1 stick of vegan butter, cold (115g / 4 oz)
- 3 tablespoon aquafaba (brine from a can of chickpeas) (45 ml)
- 2 drops of lemon extract
- 2 teaspoon of zest from a freshly grated organic lemon
- 1 package of Katjes gummy candy "Love & Stars"
- Sieve the flour and powdered sugar into a mixing bowl Then add butter in pieces, aquafaba, salt, lemon extract, and zest.
- With your electric mixer and the dough hook attachment knead the ingredients together until a crumbly cookie dough forms (it should take around 1 minute). If it’s too dry add a little bit more aquafaba. With your hands roll into a ball. Wrap the cookie dough ball in some plastic wrap or parchment paper, and place it in the refrigerator for 40 minutes.
- After resting, form the dough into balls weighing approx. 25g (0.88 oz) and place them on a baking tray lined with parchment paper, leaving enough space between them. At the same time, preheat the oven to 170°C / 340°F. With your fingers press an indentation about the thickness of your thumb into each of the balls. A gummy is supposed to fit comfortably inside after pre-baking.
- Pre-bake the blank cookie in the oven for about 4 minutes. Remove and place a gummy in each cookie well, and gently push it into the dough. Be careful not to burn yourself, the cookies are hot. Finish baking for about 10-12 more minutes. Let the finished cookies cool completely until ready to eat.
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