Easy Flower Thumbprint Cookies Recipe

Easy-peasy Spring themed cookies with only six ingredients! A light vanilla flavour and a jam filled pretty flower pattern.

These cookies are so easy to make and are great for baking with little ones. You don't need any fancy equipment, just roll each cookie in your hands then indent the flower pattern using your little finger or a rounded object. They don't take long to bake, then you can fill in the flower patterns with your favourite flavoured jam.

This recipe makes a dozen small cookies. They will stay fresh for around five days in an airtight container or you can freeze them for longer.

Makes 12 biscuits

Cookie ingredients;

250g plain flour

1/2 tsp vanilla powder

90g icing sugar

150g vegan butter

6 tsp jam of your choosing

12 small white chocolate buttons

You will also need; a mixing bowl, baking tray, baking paper, spoon or ice cream scoop, teaspoon and/or piping bag

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How to make your cookies;

1. Pre heat the oven to 180°c

2. Line your baking tin with baking paper, this will make sure your cookies do not stick to the tray

3. Make your cookie dough. Add all the dry ingredients, flour, vanilla powder and icing sugar to your mixing bowl and roughly mix to combine

4. Add the vegan butter and use your fingers to rub it into the dry ingredients to make a fine breadcrumb texture

5. Use your hands to loosely bring the dough together. The dough should feel soft but not too sticky

6. Using a spoon or ice cream scoop, scoop even balls of dough and then roll them between your hands to create little 'patties'

7. Place the cookie 'patties' on the paper lined baking tray

8. Using your little finger or a small rounded object, carefully press down five times in a circle to make a flower shaped indent

9. Repeat until you have made little flower shaped indents in all the biscuits

10. Bake for around 12 minutes until lightly golden

11. The biscuits will stay soft while they are hot, so leave to cool before removing from the baking tray

12. Once the biscuits are cool enough, carefully add a small amount of jam to the flower indents on each biscuit. You can use a teaspoon or it is easier with a small piping bag

13. Add a white chocolate button to make the centre of each jam flower. The jam should hold the chocolate button into place

14. Now your cookies are ready to eat!

Tips & Tricks!

• I used Flora butter to make my cookies

• Any fruit jam will taste delicious as the filling, strawberry, raspberry or cherry all work well with a light vanilla flavour. I used Fearne & Rosie strawberry

• I used a mixture of my little finger and an old rounded fondant molding tool to make the indents for the flowers

• I used Moo Free white chocolate buttons

• My baking tray is from Dojo Home (gifted). It is completely non toxic and non stick, meaning that you don't need to use baking paper!