Gluten-Free Lemon Thumbprint Cookies For Spring Desserts
Delicious gluten-free cookies filled with zesty lemon curd, perfect for springtime treats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup unsalted butter, softened
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup lemon curd
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut flour, powdered sugar, salt, and baking powder.
- Add softened butter, egg yolk, and vanilla extract to the dry ingredients and mix until a dough forms.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Use your thumb to create an indentation in the center of each cookie.
- Fill each indentation with lemon curd.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool before serving.
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Notes
- Store cookies in an airtight container for up to a week.
- Feel free to substitute lemon curd with your favorite jam.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg