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Minnie’s Cookies: The Vegan Edition (Small Batch Edition)

Easy to make and easy to eat. Jam gives these cookies a pretty jewel-like look and offers nice contrast to the rich cookie dough. Dust with powdered sugar, put them on the table, and watch them disappear.
Course Dessert
Servings 2 Dozen


  • cup evaporated cane sugar
  • ¼ pound

    vegan butter 

  • 1 cup plus 1 tablespoon unbleached all-purpose flour
  • ½ teaspoon scant - vanilla
  • 2 tablespoons aquafaba*
  • ¼ cup jam — rasperry, apricot, or your favorite approximately
  • powdered sugar to finish


  • Whizz evaporated cane sugar in a food processor for a minute to lighten.
  • In the food processor or a standing mixer, combine vegan butter and process for a minute or two, until pale, light, and fluffy.
  • Add aquafaba and vanilla, and gently, slowly mix in the flour. Resist the urge to overbeat. Once everything comes together, boom, you’re done.
  • Wrap dough well. Chill in the refrigerator for two hours or up to two days. Don’t skip this step. Alternately, you may freeze dough for up to several months.
  • Heat oven to 350 degrees.
  • Line a baking sheet with a sheet of parchment or a Silpat.
  • Pinch off a walnut-sized piece of dough. Roll into a ball and place on baking sheet. Continue with the remaining dough, placing the balls 2 inches apart.
  • Create a small well at the center of each cookie. I use my pinkie finger, or sometimes, the tip of a spoon handle.
  • With patience, add just a dab of jam, enough to fill the indentation, but no more. This is one instance in which being overgenerous does not end well, resulting in sloppy-looking product.
  • Bake cookies for 10 to 12 minutes, until your kitchen is perfumed with the scent of butter and sugar. Cookies will be pale and soft, but will firm up as they cool.
  • Dust liberally with powdered sugar.


Makes 2 dozen.
*Aquafaba is the liquid from a can of chickpeas. Sounds odd, but it makes an excellent plantbased baking substitute for eggs.
How to keep: Once cookies are good and cool, transfer to a tin or other airtight container. Keep refrigerated until ready to eat. They may also be frozen. Let them thaw and come back to room temperature before serving.
Keyword cookies, thumbprint cookies, vegan cookies