Blackberry Lime Thumbprint Cookies (Vegan)
These blackberry lime thumbprint cookies are bursting with the perfect blend of tangy lime and sweet blackberry. They feature a soft, buttery base infused with fresh lime juice and zest, filled with a sweet, creamy homemade blackberry curd, and finished with a drizzle of lime glaze. Each bite combines tart citrus and sweet berry in a tender, melt-in-your-mouth treat. They are incredibly easy, (including the curd which comes together in 15 minutes) and are dairy and egg free. The perfect cookie for any spring celebration.
What you will need:
These thumbprint cookies are quite easy to prepare, requiring pantry friendly ingredients and a simple homemade blackberry curd that can be made with fresh or frozen blackberries.
- all purpose flour
- powdered sugar
- cane sugar
- plant based butter with salt
- lime zest
- lime juice
- plant based yogurt
- blackberry curd – Blackberry Curd (Vegan)
How to:
Start by making the blackberry curd, which works perfectly with either fresh or frozen blackberries and comes together in under 15 minutes. Check out the Blackberry Curd (Vegan) recipe on the website, and feel free to prepare it a day or two in advance for added convenience.
The next step is to zest and juice the limes. You’ll need 2 to 3 limes to get the right amount of zest and juice for this recipe. Set both aside to add later.
To bring the cookie dough together, start by combining the flour and powdered sugar together in a small bowl. Whisk them until fully combined and then set them aside for later.
To a medium bowl, add the sugar and lime zest. Rub the sugar and zest together with your fingers until they are well combined and all of the sugar is coated in zest. Add the room temperature butter to the bowl. Using a handheld mixer, cream the butter and sugar mixture together at medium-high speed until light and fluffy, this should take about 2 minutes.
Mix the yogurt and lime juice into the butter and sugar mixture, blending at medium-high speed for about a minute or until well combined. Then add the dry ingredients to the wet mixture and blend at medium speed until the flour is fully incorporated.
With a parchment-lined pan ready, start scooping the dough for the thumbprint cookies, using 1 tablespoon of batter for each. Roll the dough between your palms to form a ball, then place it on the pan. Keep going until all the cookie balls are formed.
Now that all of the dough balls have been formed, the next step is to indent them. Place a 1/2 teaspoon size indention into the middle of each dough ball. I used a 1/2 teaspoon measuring spoon to accomplish this. Once all of the dough balls have been indented, cover and place the cookies in the refrigerator to chill for 1 hour.
Once the cookies have chilled for 1 hour, preheat the oven to 350F and prepare a new pan by lining it with parchment paper. Remove the chilled cookies from the refrigerator and place them on the new pan. If you can’t bake all of the cookies at the same time, return any unbaked cookies to the refrigerator until you are ready to bake them. Next, fill each cookie with blackberry curd. Please make sure to not overfill the cookies – 1/2 teaspoon to just under 1/2 teaspoon of curd should be enough for each cookie.
Bake the cookies for 13 minutes, until both the cookie and filling are set. Avoid overbaking, or you’ll end up with a dry, crumbly texture instead of a soft, buttery one.. Let them rest on the pan for 5 minutes before moving them to a cooling rack.
While the cookies are cooling, the glaze can be prepared. To a small bowl, add the powdered sugar, lime juice and lime zest; stir until well combined and smooth. Once the thumbprint cookies have cooled to room temperature, the glaze can be drizzled over the tops. They are ready to be served. Store the cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Blackberry Lime Thumbprint Cookies (Vegan)
Ingredients
Blackberry Lime Thumbprint Cookie
- 1½ cups (180 grams) all-purpose flour
- 2 tbsp (15 grams) powdered sugar
- 4 tbsp (50 grams) cane sugar
- 9 tbsp (126 grams) plant based butter with salt – room temperature
- 1 tbsp lime zest
- 3 tbsp plant based yogurt – room temperature
- 1 tbsp lime juice
- 4 tbsp blackberry curd – Blackberry Curd (Vegan)
Lime Glaze
- ½ cup (60 grams) powdered sugar
- 1 tbsp lime juice
- ½ tsp lime zest
Instructions
Blackberry Lime Thumbprint Cookies
- Prepare the blackberry curd.
- Zest and juice the limes, setting aside for later. (You will need 2 to 3 limes for all of the zest and juice needed for the recipe.)
- Add the flour and powdered sugar to a small bowl, whisk and set aside.
- Add the lime zest and sugar to a medium bowl. Rub the zest and sugar together until all of the sugar is coated in in zest.
- Add the butter to the sugar mixture. Using a handheld mixer, cream the butter and sugar mixture at medium-high speed for 2 minutes.
- Add the yogurt and lime juice and continue blending at medium-high speed for another minute.
- Add the dry ingredients to the wet ingredients and blend at medium speed until no more flour can be seen.
- Line a pan with parchment paper and begin scooping the dough balls. Each cookie is 1 tablespoon of dough. Scoop the dough, roll it between your palms to form it into a ball and place it on the prepared pan. Repeat with the rest of the batter.
- Once all of the dough balls have been scooped and place on the prepared pan, indent each dough ball with ½ teaspoon measuring spoon.
- Once all of the cookies have been indented, cover and place them in the refrigerator for one hour.
- Once the cookies have chilled for 1 hour, preheat the oven to 350F. Remove the cookies from the refrigerator. Line a new (room temperature) pan with parchment paper and place the cookies on it. (If you can't bake all of the cookies at the same time, return any unbaked cookies to the refrigerator until you are ready to bake them.)
- Fill each indentation with blackberry curd. Each cookie only needs an even ½ teaspoon of curd, make sure not to over fill the cookies.
- Bake the cookies for 13 minutes – the cookie and filling will be set. Let the cookies cool on the pan for about 5 minutes before transferring them to a cooling rack.
Lime Glaze
- Add the powdered sugar, lime juice, and lime zest to a small container, stirring until smooth and well combined.
- Once the cookies have cooled to room temperature, drizzle the glaze over the tops. The cookies are ready to serve.
- Store the cookies in an airtight container at room temperature.
