Dairy-Free Lemon Thumbprint Cookies for First Trimester Cravings

There’s something about Dairy-Free Lemon Thumbprint Cookies that feels like a breath of fresh air in the middle of all the holiday sweetness.

During my first trimester, I went through a lemon phase — that deep craving for something tart and clean when everything else felt too heavy.

These became my little bursts of brightness between naps and nausea, and they reminded me so much of my Dairy-Free Strawberry Thumbprint Cookies — only this time, with a sunbeam twist. 

Why This Pregnancy Lemon Curd Cookies Recipe for First Trimester Moms Works

• Nausea-friendly: The citrusy flavor can help ease nausea and reset your palate.
• Dairy-free: Helps with gentle digestion during early pregnancy.
• Soft & buttery: Comforting flavor and texture that are easy to tolerate.
• Quick-chill dough: Great for low-effort, high-reward baking days.
• Great for gifting: An easy bake for holiday cookie boxes and gifts. 

Benefits of These Pregnancy-Friendly Lemon Thumbprint Cookies For You & The Baby

The first bite always melts softly — buttery, tender, and gently sharp from the lemon curd.

There’s this moment when the tartness cuts through the sweetness and you feel…awake again.

It’s the kind of balance my body craved in early pregnancy — simple, sensory, and grounding. Some days I’d bake a small batch just to fill the kitchen with that citrus scent that made everything feel lighter.

Prep Time: 20 minutes / Cook Time: 12-15 minutes / Total Time: 32-35 minutes + 30 minutes chill time / Yields: 16-20 cookies

Ingredients

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (1 stick) dairy-free butter, softened
• 1/3 cup granulated sugar (or 1/4 cup powdered sugar + 1 teaspoon extra flour)
  
• 1 teaspoon vanilla extract
• 1-2 tablespoons oat milk or almond milk

For the Filling:

• 1/4 cup dairy-free/vegan lemon curd (or regular lemon curd)

For Dusting:

• 1/4 cup powdered sugar

Preparation Instructions for Pregnancy-Friendly Lemon Curd Thumbprint Cookies

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and salt.
3. In a large bowl, use an electric mixer to cream together the dairy-free butter and sugar until light and fluffy.
4. Beat in the vanilla extract and oat milk until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Cover the dough and chill in the refrigerator for at least 30 minutes. This step is optional but recommended.
7. Roll the dough into small balls (about 1.5 tablespoons each). Place them 2 inches apart on the prepared baking sheet.
8. Use your thumb or the back of a small measuring spoon to make a well (indentation) in the center of each dough ball.
9. Spoon about 1/2 teaspoon of dairy-free lemon curd into the center of each thumbprint. Bake for 12–15 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Dust with 1/4 cup powdered sugar. Enjoy!

Tips & Variations For the Best Pregnancy-Safe Lemon Thumbprint Cookies

• Roll before chilling: The butter in the dough hardens once in the fridge. If you're in a rush, roll the balls of dough before chilling. Press the thumbprints in them and spread on the lined baking sheet. Chill as usual.
• Make a freezer batch: Press the thumbprints into the balls of dough on a parchment-lined baking sheet. Don't fill them with jam. Freeze for 1 hour or until firm. Transfer to a freezer-safe bag or container, and freeze for up to 2 months. When ready to bake, set on a lined baking sheet, fill with lemon curd, and bake as usual straight out of the freezer. 
• Swap the filling: Apricot, blackberry, and raspberry jam are great swaps for lemon curd. For a strawberry jam variation, check out my Dairy-Free Strawberry Thumbprint Cookies!
• Skip the mixer: If you don't have a hand-mixer, use powdered sugar instead of granulated sugar in the dough. Whisk the softened butter and powdered sugar vigorously until smooth. You can also use a silicone spatula. 
• Almond Lemon Curd Thumbprint Cookies: Add 1/4 teaspoon almond extract to the dough when mixing in the vanilla. Roll the balls of dough in chopped almonds, then press the thumbprints, and fill with lemon curd as usual. 
• Skip the dusting: If you're not a fan of powdered sugar, skip the dusting at the end. The cookies will be just as delicious!

What to Serve With These Lemon Curd Cookies

Here are my favorite ways to enjoy them: 

• With a cold glass of oat milk, coconut milk, or almond milk.
• With a cup of tea.
• If I'm craving matcha, with my Iced Dalgona Matcha Latte. 
• When my stomach can handle it, with my Starbucks Copycat Turmeric Golden Milk Latte, Decaf Pumpkin Spice Latte, or Pistachio Matcha Latte. 
• With a spoonful of Sugar-Free Almond Butter or Homemade Peanut Butter. 

How to Store These Pregnancy Lemon Curd Thumbprint Cookies

• Counter: Store in an airtight container, away from direct heat and sunlight, for up to 3 days.
• Fridge: Place in an airtight container or bag for up to 7 days. Set at room temperature for 5 minutes before digging in.
• Freezer: Spread out baked cookies on a baking sheet. Freeze for 1 hour or until firm. Transfer to a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15 minutes. 

FAQs about these Lemon Thumbprint Cookies for Pregnancy 

1. Are lemon cookies safe to eat during pregnancy?

Yes! These dairy-free lemon thumbprint cookies are made without eggs or heavy dairy, making them gentle on digestion and safe for pregnancy. The touch of lemon can also help ease morning sickness or nausea.

2. Can I use store-bought lemon curd for thumbprint cookies?

Definitely. Store-bought lemon curd works perfectly here — just make sure it’s pasteurized (most are). If you prefer, you can use dairy-free or vegan lemon curd for a lighter, plant-based option. I have a Homemade Dairy-Free & Vegan Lemon Curd recipe too!

3. How do you keep thumbprint cookies from cracking?

Cracks form when the dough is too cold or dry. Let chilled dough sit for 5–10 minutes at room temperature before shaping, and press the thumbprint gently to avoid splits.

4. Can I make lemon thumbprint cookies ahead of time?

Yes! You can roll and press the dough ahead, then refrigerate or freeze it. Just add the lemon curd right before baking. 

5. Why are my thumbprint cookies spreading too much?

If your cookies spread too much, your butter may have been too soft or warm. Be sure to chill the dough for at least 30 minutes before baking for those perfectly defined thumbprints.

6. Can I make these cookies gluten-free?

Yes — just substitute with a 1:1 gluten-free all-purpose flour blend. The texture stays soft and buttery with the same citrusy brightness.

A Note From My Chaotic Kitchen

Motherhood has a way of teaching us that even the smallest comforts matter — the scent of lemon, a cup of tea, the sound of cookies cooling on the rack.

These cookies became that reminder for me: that joy doesn’t have to be big to be real.

For more pregnancy-safe holiday cookies, check out my Dairy-Free Pumpkin Spice Snickerdoodles and Dairy-Free Hot Chocolate Crinkle Cookies.