These little lemon filled shortbread cookies are sure to brighten up your day! Perfect for bringing to Spring picnics plus they are simple to make. You do need a batch of easy Vegan Lemon Curd, which only takes about 10 minutes to make. You won’t use it all for the cookies, so enjoy the leftovers on toast, scones, crepes or by the spoonful! If you love shortbread, make sure to check out my Vegan Shortbread Cookies.
How to make them
First, prepare your lemon curd, a few hours before so it has time to cool completely. Overnight is even better! Make the simple shortbread dough, then roll into balls and make an indent in the center like this:
Place on the pan, then fill with cooled lemon curd. Bake for 10-12 minutes, until slightly golden underneath.
Once the cookies have cooled completely, drizzle the glaze over the tops. Let the glaze set, then enjoy!
Tips
When making the shortbread cookie dough, it will appear crumbly, but should smush together when squeezed in your hands. You don’t want the dough to be too wet OR too dry, so add a tiny bit of almond milk if need, just so you can roll into balls without them falling apart. Always bake cookies in the center of your oven, not the bottom or the top rack. I only bake one sheet of cookies at a time to avoid burnt bottoms and undercooked tops. I haven’t tested them with gluten free flour, but a quality mix may work. Vegan buttery sticks (such as Earth Balance or Melt) work best for measuring, but the tub will work. It may be easier to measure 8 tablespoons instead of 1/2 cup for more accurate results.
Want more lemon desserts?
Vegan Lemon Cake Starbucks Copycat Vegan Lemon Loaf Vegan Lemon Bars 1 Bowl Vegan Lemon Cupcakes
