Whether it's for the holidays, or just when you need a treat, you can't go wrong with this simple lemon thumbprint cookie recipe.
These little lemon thumbprint cookies are wonderful treat. The sweet cookie with a dab of citrusy lemon curd seriously make it difficult not to down the entire plate. The best part is, if lemon curd is not your favourite, you can replace it with your favourite kind of jam.
For vegans, you will want to avoid using traditional lemon curd, which uses eggs. Instead, go with a jam, or try my vegan lemon curd recipe. Otherwise, these cookies are gluten-free, sugar-free, dairy-free and so easy to make.
TIP: To minimize cracking, you can flatten each ball of dough down slightly before pressing in the hole.
TIP: The lemon curd can be replaced with your favourite jam. Use different jams across one batch of cookies to make a colourful presentation, and so everyone can pick their favourite jam flavour.
(Makes 30 servings | Serving size = 1 cookie)
1 cup plant-based butter, softened
1/2 cup Monkfruit baking sweetener (or powdered sugar)
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2, 1/4 cups Cassava flour (or all-purpose flour)
1/2 cup vegan lemon curd (or your favourite jam)
1 cup Monkfruit baking sweetener
Preheat oven to 325°F / 108°C. Line a sheet pan with parchment paper and set aside.
In a mixing bowl, combine the butter, sweetener, salt, and vanilla extract. Mix until creamy.
Add the flour and mix until combined.
Roll dough into 1-inch balls and place about 2 inches apart on the cookie sheet. Using your thumb, or the back of a measuring spoon, to press in an indentation. Only press in about 3/4 of the way. Fill each hole with 1/2 teaspoon of lemon curd.
Bake for 15 minutes.
Remove the cookies from the oven and allow them to cool to room temperature before dusting with baking sweetener.
Nutritional Information Per Serving:
total calories = 78 | total fat = 3.82g | saturated fat = 1.43g | cholesterol = 5.48mg | sodium = 94.77mg | carbohydrates = 11.21g | dietary fibre = 0.91g | sugars = 1.70g | protein = 0.45g