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Lemon Thumbprint Cookies
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Lemon Thumbprint Cookies

These Lemon Thumbprint Cookies have a crispy, buttery vegan cookie on the outside with a creamy bright zesty lemon curd in the middle.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36
Calories 98kcal

Ingredients

For the Cookie Base:

  • ¾ cup dairy-free margarine softened
  • ¾ cup sugar
  • 1 tablespoon ground flax seeds
  • 1 tablespoon corn starch
  • juice of one lemon about 3 teaspoons
  • 3 tablespoons dairy-free milk
  • ½ teaspoon vanilla
  • ½ teaspoon lemon extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • For the Lemon Sugar:
  • ¼ cup sugar
  • zest of one lemon from the lemon above
  • For the Lemon Curd:
  • 1 tablespoon raw cashews
  • 2 tablespoons coconut oil
  • 1 cup powdered sugar
  • juice of one lemon about 3 teaspoons
  • zest of one lemon about 2 teaspoons
  • ½ teaspoon turmeric for color, or you can use 2 drops yellow food coloring

Instructions

  • In a mixing bowl combine the margarine, sugar, ground flax seeds, corn starch, lemon juice, dairy-free milk, vanilla, and lemon extract. Use a mixer on medium high speed and mix until light and fluffy, about one minute.
  • In a medium sized bowl combine the flour, baking powder, baking soda, and salt. Stir to combine. Pour the dry ingredients over the margarine mixture and stir to combine. Place the bowl in the fridge to chill for an hour.
  • Prepare the lemon sugar by combine the sugar with the zest of one lemon. Stir and set aside.
  • Prepare the Lemon Curd by place the raw cashews in a coffee or spice grinder. Pulse until the cashews have reached the consistency of a sticky flour. If you don't have a grinder, then chop the cashews until fine and use a fork to mash it to an even finer consistency.
  • Place the cashew flour into a small bowl. Add the coconut oil, powdered sugar, lemon juice, and lemon zest. Stir to combine. Add the turmeric (or yellow food coloring) and stir to combine. Set aside.
  • When the dough is chilled turn your oven to 325F and line two cookie sheets with parchment paper.
  • Use a tablespoon to measure out balls of dough. Roll the balls in the Lemon Sugar and place them on a tray. Use a teaspoon to create an indentation in each cookie dough ball and pour some lemon curd in each cookie dough ball.
  • I treated these cookies more like pastries and placed the tray in the fridge to keep the dough chilled while waiting to bake them.
  • Once your oven is heated, place your prepared cookie dough balls onto the first prepared cookie sheet, roughly 1.5 inches apart. Bake for 13-15 minutes. Remove from the oven and allow the cookies to cool completely on the cookie sheet.
  • In the meantime, use your second cookie sheet to prepare the second batch of cookies, using the process from #9.
  • These cookies are definitely delicate, but they firm up as they cool and are delicious!

Nutrition

Calories: 98kcal | Carbohydrates: 14g | Fat: 4g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 19mg | Sugar: 8g | Vitamin A: 180IU | Calcium: 5mg | Iron: 0.4mg