Lemon Thumbprint Cookies
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 surprisingly easy to make, yet feel special enough for any spring gathering or afternoon treat!
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.