These vegan lemon curd cookies are sweet and buttery and filled with dollops of creamy vegan lemon curd!
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
Below 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!
Whisk your dry ingredients together in a large mixing bowl: flour, cornstarch, salt, and cinnamon.
In a separate mixing bowl, beat the butter and sugar together with an electric mixer. Do this until the mixture becomes creamy, then beat in the vanilla and milk.
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.
Begin beating the flour mixture into the butter mixture. Add it in about 3 increments, using your mixer on low speed and beating each increment in before adding more.
Continue beating the dough once all the flour has been added. After about 30 seconds it should start to hold together.
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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📖 Recipe
Vegan Lemon Curd Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup vegan butter, at room temperature
- â…“ cup organic granulated sugar
- 2 teaspoons vanilla extract
- 3 tablespoons non-dairy milk
- ¾ cup vegan lemon curd
- Organic powdered sugar, optional, for dusting
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, salt and cinnamon.
- In a separate large mixing bowl, together the vegan butter and sugar until creamy, about 1 minute.
- Add the vanilla extract and milk. Continue beating just until the ingredients are fully mixed.
- With the mixer on low speed, start beating in the flour mixture, adding about a third at a time and beating it all in before adding the next increment.
- Beat the dough on low speed until the dough holds together, about 30 seconds.
- Cover the bowl and chill the dough for about 45 minutes.
- Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.
- Scoop the dough by tablespoonfuls, rolling each scoop into a ball and placing it on a baking sheet. Space the cookies out by about 1 inch.
- Use a thumb or small measuring spoon to form an indentation in the top of each dough ball, then fill each indentation with a heaping ½ teaspoon of lemon curd.
- Bake the cookies for about 10 minutes, just until they've darkened slightly on the bottoms.
- Transfer the baking sheets to cooling racks and allow the cookies to cool for a few minutes before removing them from the baking sheets and transferring them directly to the cooling racks to finish cooling.
- Optionally, dust the cookies with powdered sugar before serving.
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I made theses for thanksgiving. They were great tasting and enjoyed by all. Making another batch tomorrow just for us. No sharing ! They freeze well too. Thanks.
Yum. Adding so I can leave 5 stars!!
Wow. These cookies are so delicious and soft. Making them for the 2nd time in 2 weeks. Taking some to gift at Thanksgiving. Thank you.