Ingredients
Scale
- ½ cup dairy-free butter
- 2 tablespoons vegan granulated sugar
- 1 teaspoon pure vanilla extract or paste
- 1 ½ cups gluten-free all-purpose flour
- 2 tablespoons dairy-free milk
- ½ teaspoon fresh rosemary, stemmed and finely chopped
- ¼ cup apricot preserves
- Colored sanding sugar (optional)
Instructions
- Preheat your oven to 325°F.
- Line a baking sheet with parchment paper.
- Cream together the dairy-free butter, vegan granulated sugar, and vanilla extract in a mixing bowl until smooth and creamy.
- Sift in the gluten-free flour and stir to combine. Add dairy-free milk one tablespoon at a time until a soft dough forms.
- Finely chop the fresh rosemary and fold it into the dough.
- Scoop about a tablespoon of dough, roll it into a ball, and place it on the baking sheet.
- Press a small indentation in each cookie using your thumb.
- Spoon a little apricot preserves into each thumbprint.
- Sprinkle colored sanding sugar on top, if desired.
- Bake for about 15 minutes, being careful not to burn them.
- Remove from the oven and cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
Store leftover cookies in an airtight container for up to a week, or freeze them for longer storage.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cookie, thumbprint, apricot, rosemary, dairy-free, gluten-free