Today is the day we share these tangy and bright Lemon Thumbprint Cookies with you! You’ve heard the saying before when life gives you lemons…make lemon custard cookies. Isn’t that how the saying goes? Alright, I might have made that up but, seriously make vegan lemon cookies! These cookies are zesty, cheerful, and oh so tasty!
With a buttery cookie and tart lemon curd filling, these cookies practically scream spring! They are the ultimate afternoon tea cookie or toss in a berry jam for a holiday treat. The dough is easy to work with and doesn’t require refrigeration so, they will be ready in a jiffy.
How to make lemon thumbprint cookies
Lucky for you these Lemon Thumbprint Cookies are super simple and fun to make. I mean who doesn’t like playing with their food? Grab the kiddos and have them help you make this kid-friendly recipe.
- First, make a batch of Vegan Lemon Curd. It’s under 10 ingredients, bright, delicious, and really simple to make.
If lemon isn’t your thing though, feel free to fill them with your favorite jam instead!
- Next, combine butter, sugar, and lemon juice in a medium bowl and blend until fluffy (about 4 minutes).
- In a large bowl, combine flour, almond flour, salt, baking soda, and baking powder. Use a fork to incorporate the dry ingredients together.
- Add the dry ingredients to the creamed butter and add in vanilla, and almond extract.
- Scoop the dough into balls and press each one down with your thumb or a spoon (the kid-friendly fun part)!
- Place a dollop of homemade vegan lemon curd in the center of each cookie or some jam of your choice.
- Bake until a light brown and let cool completely and dust with powdered sugar before devouring!
Tips for the best lemon cookies
While I’m all for using coconut oil as a replacement for butter, these cookies are much more luscious if you use vegan butter.
Also, allow for the lemon curd to cool completely, about 1-2 hrs in the fridge, before baking with it. This will help keep it thick and delicious!
More lemon desserts:
I’m a BIG fan of lemon desserts. They are the perfect balance of sweet with a kick of tartness. If you are too, make sure to check out these Creamy Vegan Lemon Bars from Minimalist Baker too! Don’t worry I’ve got more lemon-y goodness on the way! In the meantime, dust these babies with powdered sugar and eat the whole batch yourself, I’m not judging!
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Lemon Thumbprint Cookies
- Prep Time: 30
- Cook Time: 10
- Total Time: 40 minutes
- Yield: 24 1x
- Category: Dessert
- Cuisine: American
- Diet: Vegan
Description
Buttery, bright, and cheerful, these lemon thumbprint cookies are filled with a luscious, zesty lemon curd filling and totally irresistible!
Ingredients
Cookies:
- 1/2 cups almond flour or almond meal
- 1 1/2 all-purpose flour
- 1/2 cup vegan butter at room temperature
- 1 cup raw sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 Tbsp. lemon juice
- 1/4 cup of lemon curd or jam
Vegan Lemon Curd:
- 1/3 cup lemon juice
- 1/4 cup water
- 1 tsp. lemon zest
- 4 Tbsp. vegan butter
- 2/3 cup sugar
- pinch of salt
- tiny pinch of turmeric
- 1 tsp. gar gum, tapioca flour or cornstarch
- 1/4 tsp. vanilla extract
- 1/4 tsp. lemon extract (optional)
Instructions
- Make the vegan lemon curd ahead of time, use store-bought, or use jam for the filling.
How to make homemade vegan lemon curd:
- Juice lemons until you have 1/3 cup of fresh lemon juice.
- Add the lemon juice, water, sugar, vanilla and lemon extract, and butter to a pan on low heat.
- Add in lemon zest, pinch of turmeric, and salt.
- Stir until sugar is dissolved and butter is melted.
- Add in your stabilizer: the gar gum, tapioca flour, or corn starch and whisk vigorously to avoid clumps.
- Turn down the heat and transfer lemon curd to a sealable jar.
- Place it inside the fridge for 1-2 hours until it has set up and is solid.
Making thumbprint cookies:
- Preheat the oven to 350 degrees.
- Cream the butter, lemon juice, and sugar together for about 4 minutes until fluffy.
- In a large bowl, combine flour, almond flour, salt, baking soda, and baking powder. Use a fork to incorporate the dry ingredients together.
- Add the dry ingredients to the butter mixture.
- Add vanilla and almond extract.
- Wet your hands, scoop the dough out, and roll into a ball. Press your thumb down into the center of the dough to leave an imprint. *
- Fill each imprint with lemon curd or jam (about 3/4 tsp.)
- Bake the cookies for 8-12 minutes until JUST lightly brown.
- Remove from the baking sheet and transfer to a cooling rack.
- Allow to cool completely and enjoy!
Notes
*Make sure not to press too hard and go all the way through the dough to the pan.
Nutrition
- Serving Size: 2 cookies
- Calories: 230
Keywords: lemon, holiday, kid-friendly
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