Vegan Lemon Thumbprint Cookies (Easy & Dairy-Free)
Posted On January 16, 2026
If you love bright, citrus-forward desserts, these triple lemon vegan lemon thumbprint cookies are for you. Soft, tender, and lightly crisp at the edges, these cookies layer lemon flavor three ways: lemon in the dough, lemon filling in the center, and a simple lemon icing drizzle on top. They’re buttery, egg & dairy-free, and perfect for spring baking, holidays, or afternoon tea.
This is an easy, classic cookie recipe that leans fresh and balanced—lemon-forward without being overwhelming.
Why You’ll Love These Vegan Lemon Thumbprint Cookies
- Bright lemon flavor without excess sweetness
- Soft centers with lightly crisp edges
- Fully vegan, dairy-free, and egg-free
- Made with simple pantry ingredients
- Perfect for gifting, tea time, or cookie swaps
Ingredients You’ll Need
- Vegan butter
- Vegan granulated sugar
- Fresh lemon zest + juice
- Vanilla extract
- All-purpose flour
- Cornstarch
- Salt
- Almond milk
- Turmeric (optional, for color)
- Powdered sugar
How to Make Vegan Lemon Thumbprint Cookies
- Make the Dough: Rub the lemon zest and sugar together, then cream the vegan butter and sugar until light and fluffy. Add in the lemon juice and vanilla. Whisk the dry ingredients together in a separate bowl, then mix into the dough just until combined. Chill briefly.
- Make the lemon curd: Whisk ingredients together in a saucepan and cook until thickened.
- Shape and Fill: Scoop dough into small balls and place on a lined baking sheet. Gently press an indentation into the center of each cookie and fill with a small spoonful of lemon curd.
- Bake: Bake until the edges are set and the bottoms are lightly golden.
- Finish with Icing: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Allow the icing to set before serving.
Vegan Lemon Thumbprint Cookies
Tender vegan lemon thumbprint cookies filled with bright lemon curd. These easy dairy-free cookies are made with simple pantry ingredients and are perfect for spring baking, holidays, or afternoon tea.
Servings 30
Ingredients
Lemon Cookie Dough:
- 240g (2 c) All Purpose Flour
- 8g (1 Tbs) Cornstarch
- ½ tsp Salt
- 168g (¾ c) Vegan Butter block or sticks
- 100g (½ c) Vegan Granulated Sugar
- 1 Tbs Lemon Zest from about 2 lemons
- 30g (2 Tbs) Lemon Juice
- 5g (1 tsp) Vanilla Extract
Lemon Curd:
- 50g (¼ c) Vegan Sugar
- 4g (½ Tbs) Cornstarch
- 60g (¼ c) Almond Milk
- 30g (2 Tbs) Lemon Juice
- 1½ tsp Lemon Zest from 1 lemon
- Pinch of Salt
- Tiny pinch of Turmeric optional, for color
Lemon Icing:
- 120g (1 c) Powdered Sugar
- 30g (2 Tbs) Lemon Juice
Instructions
Lemon Cookie Dough:
- In a medium bowl whisk together the flour, cornstarch and salt.
- Rub together the lemon zest and vegan granulated sugar in a large mixing bowl to release the citrus oils. Using the paddle attachment, cream the vegan butter and lemon sugar until fluffy and well incorporated.
- Mix in the lemon juice and vanilla extract and mix well.
- Add the flour mixture until dough is just combined. Chill in fridge for 30 minutes. While the dough is chilling, move on to make the the lemon curd.
Lemon Curd:
- In a small saucepan, whisk together sugar, cornstarch, lemon zest and turmeric (if using). Then add the almond milk and lemon juice. Whisk well.
- Now turn on the heat to low-med, whisking until mixture has thickened and turned glossy, about 5-8 minutes.
- Remove from heat and pour into heat proof bowl to cool completely at room temperature.
Bake Cookies:
- Once dough has chilled and the lemon curd has cooled, it's time to bake. Preheat oven to 350℉ and line two baking sheets with parchment paper.
- Scoop each cookie into 1½ Tbs size balls or 18g each and roll into balls. Use your thumb or a melon baller to press an indent into each cookie. Smooth over any cracks and reshape cookies as needed. Use a teaspoon or fill a piping bag with the lemon curd and fill each cookie with about 1 tsp.
- Bake for 13-15 minutes, just until the edges near the bottom turn golden brown. Cool on pan for about 5 minutes before moving to a rack to cool completely.
- Once cookies have cooled, whisk together the lemon icing ingredients and drizzle over the cookies. Icing will set after about 15 minutes.
- Store in an airtight container at room temperature for up to 5 days.
Tips for Perfect Lemon Thumbprint Cookies
- Fresh lemon zest gives the best flavor
- Avoid overfilling the centers to prevent spilling over
- If the dough cracks, gently press it back together
- Let the cookies cool fully before icing
Storage & Make-Ahead Tips
- Store at room temperature up to 5 days
- Lemon curd can be made ahead of time
- Dough can be made a day ahead
- Freeze cookie dough balls for up to 1 month, thaw, fill and bake
More Vegan Recipes You’ll Love
- Vegan Chocolate Blood Orange Cupcakes
- Brown Sugar Maple Cookies
- Vegan Cranberry Orange Scones
- The Best Vegan Ginger Molasses Cookies
If you love seasonal baking and citrus-forward recipes like these vegan lemon thumbprint cookies, you may enjoy The Baking Coven—a monthly membership where I share exclusive recipes, guides, and behind-the-scenes baking notes you won’t find on the blog.
Each month in the Coven includes new seasonal bakes, printable PDFs, and quiet kitchen rituals designed to help you bake with intention and inspiration. You can explore the Coven and join whenever it feels right for you.
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