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Vegan Cherry Cordial Cookies
Prep Time
5 hrs
Cook Time
10 mins
Total Time
5 hrs 10 mins
 

Vegan cherry almond thumbprint cookies topped with melted vegan chocolate. 

This cookie dough must be chilled, so plan accordingly.

Course: Dessert
Keyword: vegan
Ingredients
  • 3/4 cup Vegan Butter Substitute softened to room temperature
  • 2/3 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • 1 Tablespoon Maraschino Cherry Juice
  • 2 cups All-Purpose Flour
  • 16 Maraschino Cherries drained and chopped
  • 1 cup Vegan Chocolate Chips
Instructions

  1. Before you begin, ensure there is enough room in the freezer/refrigerator. This dough must be chilled before baking.

  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.  

  3. Switch mixer to medium speed and add the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. 

  4. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high.
  5. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. 
  6. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.
After Chilled
  1. Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). 
  2. Shape the cookie dough into 1" balls. Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.

  3. Press your thumb gently into the middle to indent the cookie. Drop vegan chocolate chips in the indention.

  4. Bake for 10 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. 

  5. Allow the cookies to cool on the baking sheet for 5 minutes then gently spread the melted chocolate to cover the center. Allow chocolate to set before stacking.

Recipe Notes

Make ahead tip: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months; baked cookies may be frozen up to 2-3 months.

Non-Vegan: Use real butter and Hershey Kisses. Once you take the cookies out of the oven place the Kiss on each cookie. Quickly transfer cookies to the fridge as to slow the melting process.