These classic little cookies bake up tender and delicately crisp at the edges, with a soft, sandy crumb that melts on the tongue. A well pressed into the center of each dough ball holds a spoonful of jam — raspberry, strawberry, or apricot all work beautifully — so every bite gets a bright, fruity contrast to the buttery-tasting dough. Powdered sugar and a touch of vanilla round out the flavor, keeping things simple and letting the jam really shine through the crackled edges. They're the kind of cookie that looks fancy on a holiday platter but comes together with basic pantry staples and a quick chill in the fridge. This one's a solid pick for a vegan cookie rotation, whether you're baking for a crowd or just want something sweet with your coffee.
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Country Crock Dairy Free Plant Butter Made With Olive Oil
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Beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and salt and mix until combined.
Add the flour all at once and mix on low speed until the dough just comes together and no dry streaks remain. Do not overmix. The dough should be soft but not sticky.
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