Blackberry Lime Thumbprint Cookies (Vegan) (Edit recipe)

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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.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

13 minutes

INGREDIENTS

13

Serves: 22

Ingredients

Blackberry Lime Thumbprint Cookie

1.5 cups All Purpose Flour
2 Tbsp Powdered Sugar
4 Tbsp Cane Sugar
9 Tbsp Plant-Based Butter
1 Tbsp Lime Zest
3 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
1 Tbsp Lime Juice
4 Tbsp Blackberry Curd

Lime Glaze

.5 cup Powdered Sugar
1 Tbsp Lime Juice
.5 tsp Lime Zest

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To Prepare the Thumbprint Cookies: Prepare the blackberry curd. (Feel to make the curd a day or two in advance.)
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.
To Prepare the 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.

Notes

Please see my recipe for Blackberry Curd - Blackberry Curd (Vegan)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	97
Fat:	4 g
Carbohydrates:	13 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	27 mg
Fiber:	0 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.