Do I need to chill the dough?

Chilling is required! A 60-minute chill will make shaping easier and help prevent spreading.

Why did my cookies spread too much?

This usually happens if the butter was too warm or the dough wasn’t chilled. Measuring flour accurately also helps maintain the cookie shape.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor. Bottled juice tends to taste dull and less vibrant.

What does the turmeric do in the filling?

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.

How do I keep the lemon filling from being runny?

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.

Vegan Lemon Thumbprint Cookies

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Soft, lemon sugar cookies filled with a tangy lemon curd. Dust with powdered sugar for extra points!

Author: Lyndsey Hiltner
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

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For the Cookies

1/2 cup vegan butter, softened

3/4 cup granulated sugar

2 tablespoons nondairy milk

1 teaspoon vanilla extract

2 tablespoons lemon zest

1 tablespoon lemon juice

1 tablespoon cornstarch

1/2 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups all purpose flour

For the Filling

1 tablespoon cornstarch

1 tablespoon water

3/4 cup nondairy milk

1/3 cup lemon juice

2 teaspoons lemon zest

1/3 cup granulated sugar

1/8 teaspoon turmeric*

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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.

Equipment

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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/