Gluten-Free Meyer Lemon Thumbprint Cookies
Gluten-free Meyer lemon thumbprint cookies are buttery, tender, and filled with sunny lemon curd, then finished with a sweet drizzle of white chocolate. These little treats are the perfect balance of sweet and tart—and they just might become your new favorite cookie to bake.
There’s something extra special about the combination of bright Meyer lemons and rich vanilla shortbread. Whether you’re baking for Mother’s Day, gifting a homemade treat to a friend, or simply cozying up with a cup of tea, these gluten-free cookies are a lovely way to celebrate the everyday moments.
Why I Love Baking with Meyer Lemons
I discovered these little gems years ago in the produce aisle and was instantly hooked. Meyer lemons are smaller and rounder than regular lemons, with thin, smooth skin that ranges in color from deep yellow to a warm golden-orange. They’re less acidic, with a natural sweetness and a light floral aroma that adds something really special to gluten-free breads, cakes, and cookies.
Their gentle citrus flavor makes them the perfect partner to buttery vanilla shortbread—and an elegant choice for spring and summer baking.
Why You’ll Love Them
What You’ll Need
Bridget’s Recipe Notes
- Lemon Curd: I love using homemade Meyer lemon curd, but store-bought works just fine too. You could also swap in orange marmalade or apricot jam for a different twist! Grab my homemade recipe here.
- Make-Ahead Tip: The dough can be made a day in advance and kept chilled until you’re ready to bake.
- Gift-Worthy: These cookies are a lovely homemade gift for Mother’s Day, teacher appreciation, or a sweet springtime surprise for a friend.
- Recipe Confidence: If you’re looking for a gluten-free Meyer lemon thumbprint cookie recipe that’s simple, sweet, and sure to impress, this one checks all the boxes—from flavor to presentation.
Gluten-Free Meyer Lemon Cookies
- Yield: 4 1/2 dozen
- Diet: Gluten Free
Description
Buttery shortbread, bright lemon curd, and a touch of white chocolate—these gluten-free Meyer lemon thumbprint cookies are a sweet way to celebrate any day. Perfect for Mother’s Day, teatime, or spring gifting!
Ingredients
· 1/2 cup unsalted butter, softened
· 1/4 cup brown sugar, packed
· 1 teaspoon homemade vanilla extract
· 1 egg yolk
· 1 1/4 cups gluten-free flour blend
· 1/8 teaspoon salt
· 1/8 teaspoon xanthan gum (omit if your blend already contains it)
· 1/4 cup Meyer lemon curd
· 1/2 cup white chocolate chips or melting wafers
Instructions
1. In a large mixing bowl, beat the butter and brown sugar on medium speed for about 2 minutes, until light and fluffy. Add in the vanilla and egg yolk and mix until just combined.
2. In a separate bowl, whisk together the gluten-free flour, salt, and xanthan gum (if needed). Gradually add the dry ingredients to the butter mixture, stirring until the dough comes together. Cover and refrigerate for 1 hour.
3. Set your oven to 350°F. Line two baking sheets with parchment paper.
4. Scoop the chilled dough by tablespoonfuls and roll into balls. Place on the prepared baking sheets, about 2 inches apart. Use your thumb to make a gentle indentation in the center of each cookie.
5. Spoon about ¼ teaspoon of lemon curd into each indentation.
6. Bake for 10–12 minutes, or until the bottom edges are lightly golden. Let cool on the pan for 5 minutes before transferring to a wire rack.
7. Melt the white chocolate in a double boiler, stirring until smooth. Spoon into a piping bag or a small zip-top bag with the corner snipped, and drizzle over the cooled cookies.
- Category: Cookies
- Method: Baked
- Cuisine: American
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I love making these gluten-free cookies. They’re a wonderful way to celebrate special occasions—or simply brighten a quiet afternoon with a cup of tea.
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From my happy, healthy home to yours,
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