Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lemon-thumbprint-cookies

Lemon Thumbprint Cookies

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 30 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 1 minute
  • Yield: 10-12 cookies 1x
  • Category: nutritious treats
  • Method: bake
  • Cuisine: american

Description

Gluten free lemon thumbprint cookies are easy to make with lemon curd and have a bright and tangy flavor in each bite! 


Ingredients

Scale

for the cookies: 

  • 1 egg
  • 1/2 cup creamy unsweetened peanut butter
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract 
  • 1/3 cup blanched almond flour 
  • 1/2 tsp. baking soda 
  • 1/2 tsp. cinnamon 
  • pinch of salt 

 

for the lemon curd: 

  • zest of 3 lemons
  • 1 1/2 cups sugar
  • 8 tbsp. unsalted butter, room temperature
  • 4 eggs
  • 1/2 cup lemon juice (about 3 lemons) 
  • 1/8 tsp. kosher salt

Instructions

  1. Start by making the lemon curd. Add sugar and lemon zest to a food processor or high-speed blender. Blend until combined (it will smell super citrusy!).
  2. Cream the room temperature butter. Add the sugar and then add the eggs in one at a time mixing between each addition. Lastly add the lemon juice and salt and mix together until just combined. 
  3. Transfer the lemon mixture to 2-quart saucepan and cook over low heat until thickened, stirring constantly. When you have your first bubble and the mixture is a lot thicker than what you started with, you’ll know it’s done.
  4. Set aside to let cool.
  5. In medium bowl combine egg, peanut butter, maple syrup, vanilla extract, almond flour, baking soda, cinnamon and salt. Mix until well combined.
  6. Refrigerate for 10 minutes and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  7. Use a cookie scoop to portion out the dough. Roll it into balls and gently flatten it out with your palm just a little. 
  8. Bake for 10-12 minutes until the cookies are set.
  9. Remove from oven and use the back of a 1/2 tbsp. to make “thumbprints” in the middle of each cookie. Once the cookies are cooled spoon a little lemon curd on top of each one. 
  10. Store leftover lemon curd and cookies in the fridge for up to a week. 

Notes

This lemon curd recipe was adapted from FoodNetwork.com and makes for a delicious topping to many other baked goods and even toast or an English muffin! 

Keywords: lemon thumbprint cookies