These vegan lemon thumbprint cookies are soft, buttery, and bursting with fresh lemon flavor. Made with simple plant-based ingredients and a bright citrus filling, this easy vegan cookie recipe is perfect for spring or holiday baking!
While not completely traditional, these vegan lemon thumbprint cookies deliver in a big way!
Soft, chewy, lemon-infused sugar cookies filled with tangy lemon filling and dusted with powdered sugar - what else could a person want?
If you love lemon as much as we do and you find yourself looking for more citrusy cookies, be sure to check out our vegan lemon crinkle cookies and our vegan lemon poppy seed cookies!
Ingredients You'll Need
For the Cookies
- Vegan butter: Provides richness, moisture, and that classic buttery cookie texture while keeping the recipe fully dairy-free.
- Granulated sugar: Sweetens the cookies and helps create lightly crisp edges with soft centers.
- Nondairy milk: Adds moisture and helps bind the dough in place of eggs.
- Vanilla extract: Enhances the overall flavor and balances the bright citrus notes.
- Lemon zest: Delivers concentrated lemon aroma and flavor without extra liquid.
- Lemon juice: Adds freshness and a subtle tang that makes the lemon flavor pop.
- Cornstarch: Acts as an egg replacer, helping the cookies stay tender and soft.
- Baking powder: Provides gentle lift so the cookies don't bake up too dense.
- Salt: Balances sweetness and enhances all the other flavors.
- All-purpose flour: Forms the structure of the cookies while keeping them soft and easy to shape.
For the Filling
- Cornstarch: Thickens the lemon filling, giving it a smooth, custard-like consistency.
- Nondairy milk: Creates a creamy base for the lemon curd-style filling without dairy.
- Lemon juice: Provides bright, tangy citrus flavor that defines the filling.
- Lemon zest: Boosts lemon flavor and adds depth without extra acidity.
- Granulated sugar: Sweetens the filling and balances the tart lemon juice.
- Turmeric: Adds a natural golden color to the filling without affecting the flavor.
Why You'll Love These Cookies
- Bright, fresh lemon flavor - Packed with real lemon zest and juice for a vibrant citrus bite in every cookie.
- Soft and tender texture - Perfectly buttery with a melt-in-your-mouth crumb.
- Creamy lemon filling - A smooth, tangy center that balances sweetness beautifully.
- Completely vegan - No eggs or dairy needed, yet just as rich and satisfying as classic thumbprint cookies.
- Easy to make - Simple ingredients and straightforward steps make these great for beginner bakers.
- Perfect for any occasion - Ideal for holidays, spring gatherings, cookie trays, or everyday treats.
How to Make Vegan Lemon Thumbprint Cookies (step-by-step)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by beating together the softened vegan butter, sugar, nondairy milk, vanilla, and lemon juice and extract until light and fluffy. This should take about 1 minute. Add the remaining cookie ingredients and mix until just-combined.
Place 2 tablespoon scoops of cookie dough on a baking sheet lined with parchment paper. Create a divot in the center and bake at 350 degrees F for 10 minutes. Reaffirm the divot immediately when cookies are removed from the oven.
Prepare the filling while the cookies bake and cool.
Whisk together the cornstarch and water and set aside. Whisk the remaining ingredients together in a saucepan over the stove. Bring to a boil and reduce heat to a simmer. Whisk in the cornstarch mixture, whisking continuously.
Simmer for an additional 5 minutes. Mixture will thicken slightly, but remain thin.
Pour the filling into the venter divot of each cookie. Places cookies on a tray and refrigerate for at least 1 hour to set. Dust with powdered sugar right before serving.
Tips for Making Vegan Lemon Thumbprint Cookies
- Use softened vegan butter: This helps the cookies cream properly and creates a soft, tender texture.
- Zest before juicing: Always zest the lemons first for easier handling and maximum lemon flavor.
- Don't over-mix the dough: Mix just until combined to keep the cookies light and delicate.
- Chill the dough if it feels soft: An additional 20-30 minutes in the fridge makes shaping easier and helps prevent spreading.
- Make the thumbprint before and after baking: Gently press the center with your thumb or the back of a spoon so the shape holds.
- Let the cookies cool before filling: Cooling helps the filling set nicely and keeps it from melting into the cookie.
- Use fresh lemon juice: Bottled juice won't give the same bright, fresh flavor.
Frequently Asked Questions
Chilling is required! A 60-minute chill will make shaping easier and help prevent spreading.
This usually happens if the butter was too warm or the dough wasn't chilled. Measuring flour accurately also helps maintain the cookie shape.
Fresh lemon juice is highly recommended for the best flavor. Bottled juice tends to taste dull and less vibrant.
The turmeric is optional and used only to enhance the yellow color of the lemon filling. It won't affect the flavor when used in such a small amount.
Make sure the filling is cooked until slightly thickened and allow it to cool for a few minutes before adding it to the cookies. Chill cookies as directed before serving.
Recipe Troubleshooting
- My cookies spread too much. What went wrong?
- The butter was likely too soft or melted. Try chilling the dough for 1 hour before baking and make sure your oven is fully preheated.
- My cookies are dry or crumbly.
- This usually means too much flour was added. Spoon and level your flour instead of scooping directly from the bag, and avoid over-baking.
- The thumbprints puffed up and lost their shape.
- If the dough rises too much in the oven, gently press the centers again while the cookies are still warm using the back of a spoon.
- The lemon filling is too runny.
- The filling likely wasn't cooked long enough. It should still be thin, but it will have thickened slightly during cooking. It will continue to thicken as the cookies chill.
- My cookies cracked around the edges.
- Cracking can happen if the dough is too cold or dry. Let chilled dough sit at room temperature for 5-10 minutes before shaping.
- The cookies stuck to the baking sheet.
- Always line your baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Thumbprint Cookie Variations
- Lemon Raspberry Thumbprints: Swirl a teaspoon of raspberry jam into the lemon filling before adding it to the cookies for a sweet-tart twist.
- Lemon Blueberry Thumbprints: Top the cookies with a small spoonful of blueberry compote or jam instead of lemon filling.
- Lemon Coconut Thumbprints: Roll the cookie dough balls in shredded coconut before baking for added texture and a subtle tropical flavor.
- Glazed Lemon Thumbprints: Skip the filling and drizzle cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- Lemon Almond Thumbprints: Replace vanilla extract with almond extract and sprinkle sliced almonds on top before baking.
- Spring Sprinkle Thumbprints: Top the filled cookies with festive sprinkles or coarse sugar for a pop of color. Perfect for holidays and showers.
- Chocolate Thumbprint Cookies: Check out our chocolate thumbprint cookie recipe for another delicious take on vegan thumbprint cookies.
Storage
Room Temperature:
Store vegan lemon thumbprint cookies in an airtight container at room temperature for up to 2 days. Keep them in a single layer or separated with parchment paper to protect the filling.
Refrigerator:
For longer storage, refrigerate the cookies in an airtight container for up to 5 days. Let them sit at room temperature for about 10-15 minutes before serving for the best texture and flavor.
Freezer:
Unfilled cookies freeze best. Store baked, unfilled cookies in a freezer-safe container for up to 1 month. Thaw at room temperature, then add the lemon filling fresh.
Filled cookies can be frozen, but the filling may soften slightly when thawed.
Make-Ahead Tip:
The cookie dough can be made up to 2 days in advance and stored tightly wrapped in the refrigerator. Let it soften slightly before shaping and baking.
If you make this recipe be sure to tag @censoredbaker on Instagram!
PrintVegan Lemon Thumbprint Cookies
Soft, lemon sugar cookies filled with a tangy lemon curd. Dust with powdered sugar for extra points!
- Prep Time: 20 minutes
- Bake Time: 10 minutes
- Total Time: 30 minutes
- Yield: 16 Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cookies
½ cup vegan butter, softened
¾ cup granulated sugar
2 tablespoons nondairy milk
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 tablespoon lemon juice
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon salt
1 ¾ cups all purpose flour
For the Filling
1 tablespoon cornstarch
1 tablespoon water
¾ cup nondairy milk
⅓ cup lemon juice
2 teaspoons lemon zest
⅓ cup granulated sugar
⅛ teaspoon turmeric*
Instructions
- Mix: In a large bowl cream together the vegan butter, granulated sugar, nondairy milk, vanilla extract, lemon zest and lemon juice with an electric hand mixer until light and fluffy. This should take about 1 minute. Add the cornstarch, baking powder, salt and flour to the bowl and beat again until just combined. Do not over-mix.
- Chill: Scoop heaping tablespoon balls of cookie dough onto a baking sheet. Press your thumb into the center of each ball to create an indent. Continue until all of the dough has been used up. Cover the sheet with plastic wrap and place it in the refrigerator to chill for at least 1 hour.
- Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Transfer indented balls of cookie dough to this sheet spacing them 2 inches apart. Place cookies on center rack of preheated oven and bake for 10 minutes.
- Cool: Right when the cookies come out of the oven you will need to reform the indent. Gently press the back of a small spoon into the center of each cookie. You want to create an indent the size of a thumb. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Filling: In a small cup, mix together the cornstarch and water until the cornstarch is completely dissolved. Set aside. In a small saucepan whisk together the nondairy milk, lemon juice, lemon zest, sugar and turmeric. Bring to a boil on the stove then reduce heat to a simmer. Add in the cornstarch mixture, whisking continuously. Continue to simmer mixture on the stove for 5 minutes, whisking frequently. It will thicken slightly but remain pretty thin. Remove from heat.
- Fill: Once the filling is ready, immediately fill the cooled cookies. Pour about 1 teaspoon of the filling into the indent you made in each cookie. Transfer the cookies to a plate and place them in the refrigerator to set for at least 1 hour.
- Serve: Once the cookies are set you are ready to serve them! Dust with powdered sugar just before.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*Turmeric is added to the filling to give it a nice yellow color. It is totally optional! Beware of adding too much. If the color doesn't look super vibrant right after adding the turmeric, fear not! The color intensifies as time goes on.
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