Name: Gluten Free Lemon Thumbprint Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Ingredients: 2 cups blanched almond flour; ¼ cup coconut flour; ½ cup granulated sugar; 1 teaspoon baking powder; ⅛ teaspoon salt; ½ cup unsalted butter; 1 large egg; 1 tablespoon lemon zest; 1 teaspoon lemon extract; ⅓ cup lemon curd; to taste powdered sugar ((optional))

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There’s just something magical about baking cookies, especially when it comes to making Gluten Free Lemon Thumbprint Cookies. I remember the first time I made these delightful little treats. It was a sunny afternoon, and the scent of fresh lemons filled my kitchen, instantly transporting me to my grandmother’s garden where the citrus trees stood tall. These cookies not only bring back cherished memories but also add a zesty twist to the traditional thumbprint cookie. The best part? They’re gluten-free, ensuring that everyone can enjoy them. Whether you’re hosting a gathering or simply indulging yourself, these cookies are sure to impress. Their vibrant flavor and soft, chewy texture make them irresistible!

Recipe Snapshot

Total Time:
31 mins

Prep Time:
20 mins

Cook Time:
11 mins

Difficulty:
Medium

Calories:
120 kcal

Protein:
3 g

Diet:
Keto, Paleo, Vegan

Fat:
8 g

Tools Used:
Mixing Bowl, Baking Sheet, Wooden Spoon, Frying Pan, Oven

Why We Love This Gluten Free Lemon Thumbprint Cookies

1. A Zesty Flavor Explosion

One of the things I absolutely love about Gluten Free Lemon Thumbprint Cookies is the bright, zesty flavor from the fresh lemon zest and lemon curd. Each bite is like a burst of sunshine, refreshing and invigorating. Unlike traditional cookies that can be overly sweet, these have a lovely balance that keeps you coming back for more.

2. Perfect for Every Occasion

These cookies are versatile! Whether it’s a casual gathering, a holiday celebration, or even just a sweet treat to cheer up your day, Gluten Free Lemon Thumbprint Cookies fit right in. They can be served as a delightful dessert or an afternoon snack, making them a fantastic choice for any occasion.

3. Easy to Make, Hard to Resist

I love how straightforward this recipe is! With simple ingredients that you probably already have at home, you can whip up these cookies in no time. Watching them bake and fill your kitchen with that enticing aroma is one of the best parts of the process. Plus, they’re gluten-free, making them a treat for everyone, including those with dietary restrictions.

4. A Fun Baking Experience

Baking these cookies is not just about the end result; it’s about the joy of creating. Rolling the dough into little balls and making the signature thumbprint can be a fun activity for the whole family. The kids will especially love filling each cookie with lemon curd! It’s a wonderful way to spend time together in the kitchen.

5. They Store Well

Unlike some cookies that can lose their charm after a day, Gluten Free Lemon Thumbprint Cookies hold up beautifully. You can store them in an airtight container for up to four days, and they still taste as good as fresh! Just add a light dusting of powdered sugar before serving, and they’re ready to impress your guests.

Ingredients for Gluten Free Lemon Thumbprint Cookies

These ingredients come together to create a harmonious blend of flavors and textures in your Gluten Free Lemon Thumbprint Cookies. Each one plays a vital role in ensuring the cookies are soft, chewy, and packed with delightful lemony goodness. The combination of almond flour and coconut flour provides a unique texture, while the lemon zest and curd deliver that irresistible citrus flavor.

2 cups blanched almond flour: This gluten-free flour serves as the base, giving the cookies a nutty flavor and chewy texture.
¼ cup coconut flour: This adds a slight sweetness and helps absorb moisture, resulting in a perfect consistency.
½ cup granulated sugar: Sweetness is essential, and this sugar balances the tartness of the lemon.
1 teaspoon baking powder: This is what gives the cookies a little lift, ensuring they’re not too dense.
⅛ teaspoon salt: A pinch of salt enhances the overall flavor of the cookies.
½ cup unsalted butter: This ingredient adds richness and helps to bind everything together.
1 large egg: The egg adds moisture and structure to the cookies.
1 tablespoon lemon zest: This is where the flavor kicks in, giving the cookies their bright, citrusy taste.
1 teaspoon lemon extract: It enhances the lemon flavor and ensures that every bite is packed with zest.
⅓ cup lemon curd: This is the heart of the thumbprint, adding a creamy, sweet-tart burst of flavor.
powdered sugar (optional): For dusting before serving, adding a touch of elegance.

How to Prepare Gluten Free Lemon Thumbprint Cookies

Making Gluten Free Lemon Thumbprint Cookies is a delightful journey that results in a batch of cookies you won’t be able to resist. Let’s dive into the steps together.

In a medium mixing bowl, stir together the almond flour, coconut flour, granulated sugar, baking powder, and salt. Set aside. The mixture should be well combined and look slightly grainy, which is just perfect for these cookies.
In another medium mixing bowl, stir together the melted butter, egg, lemon zest, and lemon extract. This mixture should be smooth and creamy, with a lovely lemony aroma.
Add the dry mixture to the wet and stir just until combined. The dough will be quite wet and sticky, which is exactly what you want! Let it sit for 10 minutes to allow the coconut flour to absorb the liquid while the oven preheats.
Preheat the oven to 350 degrees F and line a cookie sheet with a piece of parchment paper. This step is crucial to ensure easy removal of the cookies after baking.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared cookie sheet. Don’t worry if the dough feels a bit greasy; this is normal for gluten-free cookies.
Bake the cookies for 6 minutes and then remove them from the oven. They should look slightly puffy but will settle once they cool.
Using the rounded part of a ½ teaspoon measuring spoon, make an indentation about three-quarters of the way down into each cookie. Be gentle; this is where the lemon curd will go!
Fill each indentation with ½ teaspoon of lemon curd. Make sure not to overfill them, as the curd can bubble over during baking.
Return the pan to the oven and bake for another 5 to 7 minutes or until the cookies feel like they have a firm outer layer. They shouldn’t brown around the edges, just on the bottom.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies may seem soft at this stage, but they will firm up as they cool.
Refrigerate in an airtight container for up to four days. Dust with powdered sugar before serving, if desired. This final touch adds a lovely sweetness and a beautiful presentation.

Things Worth Knowing

Texture is Key: The mixture should be sticky yet moist. If it’s too dry, add a little more butter.
Flavor Infusion: Let the cookies cool before adding the lemon curd to avoid melting.
Watch the Baking Time: Overbaking will make your cookies dry. Keep an eye on them!
Serving Suggestion: These cookies pair wonderfully with a cup of tea or coffee.

Recipe Variations about Gluten Free Lemon Thumbprint Cookies

While the classic Gluten Free Lemon Thumbprint Cookies are delightful on their own, there are plenty of ways to put your spin on the recipe. Let’s explore some fun variations!

Alternative Fillings: Try using different fruit curds like raspberry or passion fruit for a unique twist.
Chocolate Drizzle: Drizzle melted dark chocolate over the cooled cookies for an indulgent addition.
Coconut Flakes: Incorporate shredded coconut into the dough for an extra layer of flavor and texture.
Nutty Addition: Add chopped nuts like pistachios or walnuts into the dough for extra crunch.
Spice it Up: Add a pinch of cinnamon or cardamom to the dry ingredients for a warm spice flavor.
Vegan Option: Substitute the egg with a flax egg and use coconut oil instead of butter.
Gluten-Free Flour Blend: Experiment with different gluten-free flour blends for varied textures; just ensure it includes a binding agent.

How to Serve Gluten Free Lemon Thumbprint Cookies

Serving Gluten Free Lemon Thumbprint Cookies is all about enhancing that delightful lemon flavor and creating the perfect experience. Here are some great ideas:

Pair with Beverages: These cookies are perfect with a hot cup of tea or coffee. The tartness of lemon beautifully contrasts the bitterness of coffee.
Garnish with Powdered Sugar: A light dusting of powdered sugar not only adds sweetness but also makes them visually appealing.
Serve at Gatherings: They’re excellent for parties, potlucks, or afternoon tea gatherings, providing a sweet option that everyone can enjoy.
Perfect for Holidays: These cookies can brighten up any holiday table, especially during springtime festivities.
Store in an Airtight Container: Keep them fresh and ready to serve at any time. They make a quick and delightful snack.
Seasonal Pairings: Serve with a fruit salad or yogurt for a refreshing summertime treat.
On a Dessert Platter: Include them in a dessert platter alongside other gluten-free treats for variety.

FAQ

The primary difference lies in the use of gluten-free flours such as almond flour and coconut flour. These flours provide a unique texture and flavor that traditional wheat flour cannot replicate. Additionally, the bright citrus flavor from fresh lemon zest and lemon curd offers a refreshing twist, setting these cookies apart from the classic version. They are just as delicious, making them a perfect treat for those avoiding gluten.

Absolutely! To make Gluten Free Lemon Thumbprint Cookies vegan, you can replace the egg with a flax egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water, let it sit for a few minutes until it thickens, and then use this in place of one egg. You can also swap out the unsalted butter for coconut oil or a vegan butter substitute. This way, you can enjoy these delicious cookies while sticking to a plant-based diet!

To keep your Gluten Free Lemon Thumbprint Cookies fresh, store them in an airtight container at room temperature. They can last for up to four days without losing their delightful texture and flavor. If you want to keep them for a longer period, you can refrigerate them. Just remember to let them come to room temperature before serving, as this enhances their flavor and texture. If you decide to freeze them, make sure to layer them with parchment paper and store them in a freezer-safe container.

Yes, you can certainly experiment with different fillings! While lemon curd is a traditional choice, feel free to try raspberry, strawberry, or even chocolate ganache. Each variation brings its own unique flavor profile to the cookies. Just make sure that whatever filling you choose complements the sweetness of the cookie and adds a tasty contrast!

Conclusion

The Gluten Free Lemon Thumbprint Cookies are not just a dessert; they’re a delightful experience wrapped in a zesty, citrus flavor. They’re easy to make and perfect for sharing with friends and family. I encourage you to give them a try – once you do, you’ll be hooked on their bright and refreshing taste. Happy baking!

Gluten Free Lemon Thumbprint Cookies

Craving something sweet and zesty? These Gluten Free Lemon Thumbprint Cookies are the ultimate treat! With their delightful lemon flavor and soft texture, they’re perfect for any occasion. Make them tonight and enjoy a burst of sunshine in every bite!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 11

Total Time 31

Course Desserts

Cuisine American

Servings 32 cookies

Calories 120 kcal

Equipment

Mixing Bowl
Baking Sheet
Wooden Spoon
Frying Pan
Oven

Ingredients

2 cups blanched almond flour
¼ cup coconut flour
½ cup granulated sugar
1 teaspoon baking powder
⅛ teaspoon salt
½ cup unsalted butter
1 large egg
1 tablespoon lemon zest
1 teaspoon lemon extract
⅓ cup lemon curd
to taste powdered sugar (optional)

Instructions

In a medium mixing bowl, stir together the almond flour, coconut flour, granulated sugar, baking powder, and salt. Set aside.
In another medium mixing bowl, stir together the melted butter, egg, lemon zest, and lemon extract.
Add the dry mixture to the wet and stir just until combined. The dough will feel quite wet. Let it sit for 10 minutes to allow the coconut flour to absorb the liquid while the oven preheats.
Preheat the oven to 350 degrees F and line a cookie sheet with a piece of parchment paper.
Roll the dough into 1" balls and place 2" apart on the prepared cookie sheet.
Bake the cookies for 6 minutes and remove from the oven.
Using the rounded part of a 1/2 teaspoon measuring spoon, make an indentation about 3/4 of the way down into each cookie. Fill each indentation with 1/2 teaspoon of lemon curd. Be sure not to overfill them.
Return the pan to the oven and bake for another 5-7 minutes or until the cookies feel like they have a firm outer layer.
Let the cookies cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.
Refrigerate in an airtight container for up to 4 days. Dust with powdered sugar before serving, if desired.

Notes

Tip 1: I've never seen lemon curd containing gluten but if you eat gluten-free, please check the ingredients label on your jar to ensure that your lemon curd doesn't have gluten.

Keyword gluten free dessert, Gluten-Free Cookies, lemon cookies, Thumbprint Cookies