Vegan Lemon Curd Cookies – Connoisseurus Veg

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’ve provided lots of ideas for what to do with your vegan lemon curd in the accompanying post, but I feel like I can’t share a recipe for something without following another recipe for something extra special you can use it for.

That lemon curd case inspired me to make this batch of cookies, and let me tell you, they’ve become one of my new favorite treats.

These cookies are pretty simple. I adapted the recipe from my Vegan Thumbprint Cookies recipe, swapping out the jam for lemon curd and making a few adjustments to the flavors to brighten things up.

The cookies were absolutely delightful! These are great for celebrations or just with a cup of tea.

Ingredients you will need

• flour We are using all-purpose wheat flour, also known as white flour. I have not tested the recipe with any other type of flour.
• Cornstarch.
• Salt.
• cinnamon It might not seem like a common choice to pair with lemon, but we’re just using a tiny bit and trust me, it works!
• Vegan butter. You can find it next to regular butter in most supermarkets. Look for bands like Earth Balance or Miyoko
• Sugar. Use organic sugar to keep the recipe vegan. Conventional sugar is often processed using animal bone meal.
• Vanilla extract.
• Non-dairy milk. Use any unsweetened and unflavored variety. Try soy milk, almond milk, or cashew milk. Or check out my guide to dairy-free milk if you need more help choosing one.
• Vegan lemon curd. You will need about half a batch of my homemade vegan lemon curd.
• Crushed sugar. This is optional, and only to dust your cookies. If you use it, make sure it’s organic.

How are they made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

Whisk together your dry ingredients in a large mixing bowl: flour, cornstarch, salt, and cinnamon.

In a separate mixing bowl, beat together the butter and sugar with an electric mixer. Do this until the mixture is creamy, then beat in the vanilla and milk.

Suggestion: As always with baking projects, make sure your ingredients are at room temperature unless otherwise specified in the recipe. This recipe requires you to bring your butter and non-dairy milk to temperature.

Begin beating the flour mixture into the butter mixture. Add this in about 3 increments using your mixer on low speed and beating each increment before adding more.

Continue to beat the flour when all the flour is 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 with a tablespoon, roll into balls, then arrange on a parchment paper-lined baking sheet. Use a thumb or measuring spoon to make an indentation in each cookie, then fill the indentations with lemon curd.

Bake until the cookies are set and lightly browned on the bottom, then let them cool before dusting with powdered sugar.

Remaining and storage

Leftover vegan lemon curd cookies will keep in an airtight container at room temperature for about a week, or in the refrigerator for about 2 months.

More vegan lemon desserts

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Vegan Lemon Curd Cookies

These vegan lemon curd cookies are sweet and buttery and filled with dollops of creamy vegan lemon curd!

total time 1 hours 10 minutes

material

• 2 ¼
  the cup
  All-purpose flour
• 1
  table spoon
  Cornstarch
• ½
  teaspoon
  salt
• ½
  teaspoon
  Ground cinnamon
• 1
  the cup
  vegan butter,
  At room temperature
• ⅓
  the cup
  Organic granulated sugar
• 2
  teaspoon
  Vanilla extract
• 3
  table spoon
  Non-dairy milk
• ¾
  the cup
  Vegetarian lemon curd
• organic powdered sugar,
  Optional, for dusting

instructions

1. In a large mixing bowl, whisk together the flour, cornstarch, salt and cinnamon.

2. In a separate large mixing bowl, cream the vegan butter and sugar together until creamy, about 1 minute.

3. Add vanilla extract and milk. Continue beating until the ingredients are completely mixed.

4. 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.

5. Beat on low speed until the dough is smooth, about 30 seconds.

6. Cover the bowl and chill the dough for about 45 minutes.

7. Preheat the oven to 375°F and line several baking sheets with parchment paper.

8. Scoop the dough with a tablespoon, roll each scoop into a ball and place on a baking sheet. Space the cookies about 1 inch apart.

9. Use a thumb or small measuring spoon to make an indentation in the top of each dough ball, then fill each indentation with 1/2 teaspoon lemon curd.

10. Bake the cookies for about 10 minutes, until they darken slightly on the bottom.

11. Transfer the baking sheets to a cooling rack and let the cookies cool for a few minutes before removing them from the baking sheets and transferring them directly to a cooling rack to finish cooling.

12. Optionally, dust the cookies with powdered sugar before serving.

nutrients

Vegan Lemon Curd Cookies

Amount per serving (1 cookie)

calories 109
50 calories from fat

% Daily Value*

thick 5.6 grams9%

2 grams of saturated fat10%

Sodium 90 mg4%

potassium 14 mg0%

carbohydrates 13.6 grams5%

0.3 grams of fiber1%

7 grams of sugar8%

protein 0.9 grams2%

calcium 4 mg0%

* Percent Daily Value is based on a 2000 calorie diet.