Safely Delicious Blog

Impress your valentine! 

These Vegan & Gluten-Free Lemon Thumbprint Cookies are the perfect way to show someone you care. These cookies have a soft texture, are infused with fresh lemon zest, and finished with a bright lemon glaze. The irresistible jam center makes them a sweet, festive treat for Valentine’s Day or any special occasion!

Recipe Overview

• Prep Time: 15 minutes (plus 3 hours chilling)
• Cook Time: 14 minutes
• Total Time: ~3 hours 30 minutes
• Servings: 14 cookies

Ingredients

Cookie Dough

• 1 cup (2 sticks / 226g) vegan butter, room temperature
• ⅔ cup (80g) powdered sugar
• 2 cups (296g) gluten-free all-purpose flour (see notes below)
• ¼ teaspoon salt
• Zest of 1 lemon
• 2 teaspoons vanilla extract
• 6-8 tablespoons jam (raspberry, strawberry, apricot, etc.)

Lemon Glaze (Optional)

• ¼ cup powdered sugar
• 1–2 tablespoons lemon juice (adjust for desired consistency)

Instructions

1. Cream Butter & Sugar: In a medium mixing bowl, beat the vegan butter and powdered sugar with an electric mixer until light and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.

2. Combine Dry Ingredients: Add the gluten-free flour, salt, lemon zest, and vanilla extract to the bowl and mix until well combined.

3. Chill: Press a piece of plastic wrap directly on top of the dough in the bowl and refrigerate for at least 3 hours. Or if you're in a rush, flatten the dough on a small baking tray, cover it with plastic wrap, and freeze for 30 minutes.

4. Preheat & Prepare: Once chilled, preheat your oven to 350°F (177°C). Line one baking sheet with parchment paper.

5. Shape & Indent: Using a medium cookie scoop or scale, portion out the dough (40g of dough per cookie) and roll each piece into a smooth ball. Place each ball on the lined baking sheet, leaving enough space between them. Use the back of a measuring spoon (or your hand) to flatten the cookies then use a spoon (or your thumb) to gently create a heart indent in each cookie.

6. Fill with Jam: Carefully spoon jam into each indent. Avoid overfilling—keep the jam level with the rim of the indentation.

7. Bake: Bake for about 14 minutes, or until the cookies are just beginning to turn golden around the edges. The tops of the cookies should be matte when they are finished baking. If you are unsure if they are done baking, err on the side of underbaked to avoid a dry cookie.

8. Cool: Remove the baking sheet from the oven and let the cookies sit for 5-10 minutes before transferring them to a wire rack to cool completely.

9. Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar and lemon juice until you reach a smooth, drizzle-worthy consistency.

10. Glaze & Serve: Once the cookies have fully cooled, use a spoon or fork to drizzle the lemon glaze over each cookie. Allow the glaze to set before serving.

Notes & Tips

• Gluten-Free Flour Blend: Different brands vary in ingredients and ratios, so results can differ if you substitute flours. For best results, use a 1:1 gluten-free baking flour (We used King Arthur Gluten Free Measure for Measure Flour).
• Chilling the Dough: Chilling is essential for maintaining the shape of these cookies during baking. If the dough is too warm, the cookies may spread.