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.