If you need a simply beautiful cookie that embraces the spring season, then you need to try these lemon thumbprint cookies!
The Story:
These lemon thumbprint cookies are the perfect balance of buttery and bright, with a crisp, grain-free shortbread base and a vibrant, silky lemon curd center. They’re simple to make, yet feel special enough for any spring gathering or afternoon treat. The dairy free lemon curd takes a bit of preparation, but the cookie base comes together incredible easy. Completely grain-free and dairy-free, they deliver bold flavor with a light, delicate texture. Each bite is a little burst of sunshine!
If you already love lemon, make sure to try our lemon poppyseed scones, these lemon meringue cookies, or for a savory take on lemon, try this lemon herb chicken.
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🧾 The Ingredients:
Here is the list of ingredients you will need to make these lemon thumbprint cookies.
- Sugar: Adds sweetness and helps create a light, tender texture.
- Dairy Free Butter: Brings richness and a soft, buttery base without the dairy.
- Almond Flour: Gives the cookies a moist, delicate crumb with a hint of nuttiness.
- Tapioca Flour: Adds lightness and chew, helping to bind and balance the texture.
- Xanthan Gum: This gluten free baking agent helps hold everything together and mimics the elasticity of gluten.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Vanilla: Adds warmth and depth, complementing the brightness of the lemon.
- Lemon Curd: The star of the show! Tangy, creamy, and full of vibrant citrus flavor.
- Powdered Sugar: Used for a light dusting or finishing touch, adding sweetness and visual appeal.
Step By Step Preparation Instructions:
- Step 1: First, prepare the dairy free lemon curd. You can read the full detailed instructions on how to do that here.
- Step 2: Preheat the oven to 350. To make the dough, cream together the butter, vanilla and sugar until smooth.
- Step 3: Add in the dry ingredients and mix until the dough comes together.
- Step 4: Line a cookie sheet with parchment paper, then using a small cookie scoop (2 tsp) scoop out the cookies and place on the cookie sheet.
- Step 5: Lastly, using your thumb or the back of a teaspoon measuring spoon, create an indentation in the center of the cookie.
- Step 6: Bake the cookies for 10 minutes until just lightly golden on the bottom. The cookies may spread slightly, so using a large circle cookie cutter or a drinking glass, place around the cookie and scoot them back into shape. You can also use your thumb to deepen the indentation if it has risen slightly. Allow the cookies to cool before adding the lemon curd to the center.
- Step 7: Sift powdered sugar over the cooled cookies.
- Step 8: Lastly, fill the center of each cookie with a small dollop of the lemon curd.
Frequently Asked Question's:
Should I fill thumbprint cookies before or after baking?
I fill mine after baking for a more predictable outcome. Remove cookies from the oven, then reshape and perfect the indention of the center of each cookie. Pour your curd into each indention, filling it generously.
How should I store these cookies?
These cookies should be stored in an air tight container in the refrigerator. They will stay crispy and delicious for a day or 2 in the refrigerator, but then they start to become soft. They are still delicious even when soft, but they lose that crispy shortbread cookie texture after a few days.
Why did my thumbprint cookies spread?
I recommend using a firm dairy-free butter to help minimize spreading. These cookies may spread slightly, but you can easily reshape them while they're still warm by swirling a cookie cutter or glass around the edges.
Can I use jam for the filling of these cookies?
Absolutely! Once finished baking, you can fill these shortbread cookies with whatever filling you prefer. Though I do recommend you try with lemon curd, they are absolutely addicting.
More Spring Recipes:
📖 The Recipe:
Lemon Thumbprint Cookies
Ingredients
- 100 grams dairy free butter
- 50 grams sugar
- 90 grams almond flour
- 75 grams tapioca flour
- ½ teaspoon xanthan gum
- ½ teaspoon vanilla extract
- 2 cups dairy free lemon curd
Instructions
- First, prepare the dairy free lemon curd.
- Preheat the oven to 350. To make the dough, cream together the butter, vanilla and sugar until smooth.
- Add in the dry ingredients and mix until the dough comes together.
- Line a cookie sheet with parchment paper, then using a small cookie scoop (2 tsp) scoop out the cookies and place on the cookie sheet.
- Lastly, using your thumb or the back of a teaspoon measuring spoon, create an indentation in the center of the cookie.
- Bake the cookies for 10 minutes until just lightly golden on the bottom. The cookies may spread slightly, so using a large circle cookie cutter or a drinking glass, place around the cookie and scoot them back into shape. You can also use your thumb to deepen the indentation if it has risen slightly. Allow the cookies to cool before adding the lemon curd to the center.
- Sift powdered sugar over the cooled cookies.
- Lastly, fill the center of each cookie with a small dollop of the lemon curd.
The Finished Product:
Each bite is bursting with the flavor of spring! Simple, fresh, and full of flavor, these lemon thumbprint cookies are a sweet way to brighten any day!
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