Vegan Mango Chutney Thumbprint Cookies

Vegan Mango Chutney Thumbprint Cookies

These savory thumbprint cookies were developed by the lovely Katherine Sprung and are the perfect summer treat. Whether you're vegan or not, we've got a thumbprint cookie recipe that you won't be able to resist!


Makes 12 cookies 


100g unsalted vegan or dairy butter (room temperature)

40g granulated sugar 

1/2 teaspoon baking powder 

1 tablespoon corn starch 

120g all-purpose flour 

a few tablespoons Spicy Mango Chutney or Sweet Mango Chutney 


Heat your oven to 350F. In a mixing bowl, combine the butter, sugar, baking powder, and cornstarch, and mix with a rubber spatula or wooden spoon (we're not creaming the butter and sugar here, so don't need to incorporate air).

Add the flour and mix until combined and you have a dough that resembles Play-Doh. Roll out balls of the dough in your hands (I suggest weighing them to be able to get 12 uniform sizes, to ~21g each, or, approximately 1 tablespoon size) and place them evenly spaced apart on a baking sheet lined wit parchment paper or a silicon mat (these will not spread, so don't worry much about that, although you'll have plenty of space anyway). 

Using either your thumb or a small measuring spoon, make an indent/little cavity in the middle of each ball of dough (you can slightly pat each one down too to make them a little stouter). Using a piping bag or a small spoon, fill the cavities in the dough with the chutney, just until it reaches the top (it shouldn't overflow when it's baking, but you also don't want to have any leak down the sides by overfilling). 

Bake for approximately 13 minutes (this is based off of an oven that is properly calibrated for 350F), rotating the pan half way through. Let cool, and enjoy!


These are best eaten the day they're baked, but you can keep leftovers in an air-tight container for a couple days, or freeze them and let them come back to room temperature.