Vegan 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
Scale
For the Cookies
1/2 c vegan butter
3/4 c sugar
2 tbsp nondairy milk
1 tsp vanilla extract
2 tbsp lemon zest
1 tbsp lemon juice
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp salt
1 3/4 c all purpose flour
For the Filling
1 tbsp cornstarch
1 tbsp water
3/4 c nondairy milk
1/3 c lemon juice
2 tsp lemon zest
1/3 c sugar
1/8 tsp turmeric*
Instructions
- Make Cookie Dough: In a large bowl cream together the vegan butter, 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 an 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.
- Cooling: 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.
- Make the 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 Cookies: Once the filling is ready, immediately fill the cooled cookies. Pour about 1 tsp 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 right before serving.
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.
Find it online: https://censoredbaker.com/vegan-lemon-thumbprint-cookies/
