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Cardamom Fig Thumbprint Cookies

I love an elevated twist on a classic cookie favorite. These delicately-flavoured cardamom fig thumbprint cookies are just different enough to be interesting without making any "plain cookie" people too nervous. :)

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • 1 tsp Ground cardamom
  • 2 cups Flour
  • 1/4 tsp Salt
  • 1/4 tsp Baking soda
  • 3/4 cup Sugar
  • 1 cup Butter softened
  • 1 tsp Vanilla
  • 1 tbsp Prepared plant-based egg substitute or 1 traditional egg
  • 4 tbsp Confectioner's sugar for dusting, optional
  • 1 jar Fig jam

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the first amount of sugar and the butter until light and fluffy. Add in the egg substitute and vanilla and continue mixing until everything is combined.

  2. In a medium bowl, combine the flour, baking soda, salt, and cardamom, and mix to distribute all ingredients evenly. With the mixer running on low, add in the flour mixture a little at a time and continue mixing until a smooth dough comes together.

  3. Using a medium cookie scoop, scoop the dough out and roll it into a smooth ball. Place on a silpat-lined cookie sheet. Continue scooping and rolling until your baking sheet is filled. Press your thumb or the handle of a wooden spoon down into the centre of each cookie. Fill the thumbprint in each cookie with about 1/2 teaspoon of the jam. Chill the cookies for about 30 minutes, if desired, to prevent spreading, or bake immediately.

  4. Bake the cookies for 15 minutes at 350°, rotating the trays halfway through. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire cooling rack. Cookies will be very soft after baking, but will firm up as they cool. When the cookies are fully cooled, sprinkle with the confectioner's sugar.