I shared a recipe for vegan lemon curd the other day. I provided lots of ideas for what to do with your vegan lemon curd in the accompanying post, but I feel like I can never really share a recipe for something like that without following up with another recipe for something extra special that you can use it in. In the case of that lemon curd I got inspired to make this batch of cookies, and let me tell you, they turned out to be one of my new favorite treats. These cookies are pretty simple. I adapted the recipe from my vegan thumbprint cookies recipe, swapping out jam for lemon curd and making a few adjustments to the flavors to brighten things up. The cookies were absolutely delightful! They’re excellent for celebrations, or just with an afternoon cup of tea.
Ingredients You’ll Need
Flour. We’re using all-purpose wheat flour, which you may also know as white flour. I haven’t tested the recipe with any other varieties of flour. Cornstarch. Salt. Cinnamon. This may not seem like a typical choice for pairing with lemon, but we’re just using a tiny bit, and trust me, it works! Vegan butter. You can find this near the regular butter in most supermarkets. Look for bands like Earth Balance or Miyoko’s. Sugar. Use organic sugar to keep the recipe vegan. Conventional sugar is often processed using animal bone char. Vanilla extract. Non-dairy milk. Use any variety that’s unsweetened and unflavored. Try soy milk, almond milk, or cashew milk. Or check out my guide to dairy-free milks if you need more help choosing one. Vegan lemon curd. You’ll need about a half of a batch of my homemade vegan lemon curd. Powdered sugar. This is optional, and just for dusting your cookies. Make sure it’s organic if you do use it.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: As always with baking projects, make sure your ingredients are at room temperature unless otherwise specified in the recipe. For this recipe you’ll need to bring your butter and non-dairy milk up to temperature. Cover the bowl and chill the cookie dough for 45 minutes. Scoop the dough by tablespoonfuls, roll into balls, then arrange them on parchment paper-lined baking sheets. Use a thumb or measuring spoon to form an indentation in each cookie, then fill the indentations with lemon curd. Bake the cookies until they’re set and lightly browned on the bottoms, then let them cool before dusting with powdered sugar.
Leftovers & Storage
Leftover vegan lemon curd cookies will keep in an airtight container at room temperature for about a week, or in the freezer for about 2 months.
More Vegan Lemon Desserts
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