Gluten-Free Meyer Lemon Cookies
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
- ½ cup unsalted butter softened
- ¼ cup brown sugar packed
- 1 teaspoon homemade vanilla extract
- 1 egg yolk
- 1 ¼ cups gluten-free flour blend
- 1/8 teaspoon salt
- 1/8 teaspoon xanthan gum omit if your blend already contains it
- ¼ cup Meyer lemon curd
- ½ cup white chocolate chips or melting wafers
Instructions
- 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.
- 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.
- Set your oven to 350°F. Line two baking sheets with parchment paper.
- 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.
- Spoon about ¼ teaspoon of lemon curd into each indentation.
- 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.
- 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.