These lemon baobab cookies are buttery little thumbprints filled with tangy homemade lemon curd and finished with a light dusting of powdered sugar. The baobab powder is baked right into the cookies, adding an extra citrusy kick and a subtle superfood boost that makes them really nutritious and special.
They’re simple to make, melt-in-your-mouth tender, and have just the right mix of sweet and tart. Perfect with a cup of tea or coffee… though honestly, they’re so good they probably won’t last that long!
Baobab cookies that taste like sweet Africa
Baobab trees are one of the oldest nature’s wonders. Known as “the upside-down trees” because their bare branches look like roots, they can live for over 1,000 years, some even older. These giants are today endangered in parts of Africa, while being extremely important for many local ecosystems.
Their large, creamy-white flowers bloom at night, drawing in bats and moths for pollination. But it’s a one-night-only love story—the blossoms open for just a single evening before fading away. Later, their fruit is left to dry naturally on the tree before being harvested and ground into tangy, nutrient-rich baobab powder.
We’ve been having a lot of fun creating recipes with baobab fruit powder – and there’s always a stash of this miraculous superfood in our pantry. First, there was a refreshing organic baobab juice that tasted like a glass of sunshine. Then we whipped up a dreamy no-churn baobab ice cream, rich and tangy all at once. Our no-bake coconut baobab bites turned out to be the perfect gluten-free snack, and baobab energy bars with white chocolate didn’t stick around for long either. And now we’re taking things up a notch with these lemon baobab cookies—soft, buttery thumbprints filled with homemade lemon curd. They might just be our favorite baobab recipe yet.
The first thing you’ll fall for is their tangy, refreshing citrusy flavor. The baobab powder blends beautifully with the bright, zesty lemon curd filling—it’s a match so perfect, it feels like it was made in African heaven.
These cookies are the perfect little treat to enjoy with a cup of coffee, and they’re just as lovely packed up as a thoughtful, homemade gift. Warning: If you’ve ever traveled to or have roots there, their vibrant flavor might bring back memories of that unmistakable, timeless “Africa calling.”
They’re surprisingly easy to make, bake up quickly, and keep well if you’re planning a bigger batch for the holidays. You can even prepare the lemon curd in advance and assemble these in no time.
Let’s give those classic thumbprints a little bit of African spirit – sweet, zesty, with some baobab superfruit magic. Let me show you how to make them!
The ingredients you’ll need
BAOBAB PULP POWDER – We snuggled back home some locally foraged ground baobab fruit that was bought at a local market, but you can use any natural, high-quality baobab fruit powder. Look for minimally processed powder to keep as much of its vitamin C, fiber, and antioxidant content as possible.
ALL-PURPOSE FLOUR – Plain all-purpose flour was used here, but feel free to swap it out for another type if you like. Gluten isn’t an issue in this recipe since there’s no rising involved and no baking powder needed.
BUTTER – This is what gives your baobab cookies that melt-in-your-mouth crumb on the inside and a perfectly crisp edge. Make sure the butter is at room temperature for mixing, but chill the dough before baking for the best texture.
EGGS– You’ll need two eggs for the cookie dough, plus one whole egg and two extra yolks for the lemon curd. If possible, go for free-range, organic eggs.
SUGAR – The cookie batter doesn’t use much sugar, but there’s a bit more in the lemon curd. You can swap it for honey or your favorite sweetener if you prefer.
A LARGE LEMON – Freshly squeezed juice and the zest of one big lemon is just the right amount to brighten up 25 of these zesty baobab babies.
POWDERED SUGAR – I like to make my own by blitzing regular sugar in a coffee grinder, but you can skip it altogether if you don’t want your cookies too sweet.
A PINCH OF SALT – It won’t make them salty, but it does wonders for balancing the sweetness and lifting all the flavors.
Tasty twists and easy swaps
Swap the flour. Try whole grain flour for a healthier twist, use a gluten-free blend if needed, or replace part of the flour with coconut flour for a lower-carb option.
Add some nuts. Swich some flour with ground almonds or cashews to give the cookies a richer, nuttier flavor.
Switch up the butter. Go for coconut oil or a plant-based butter for a dairy-free version. (Coconut oil pairs especially well with the citrusy baobab!)
Cut back on sugar. Swap in coconut sugar, maple syrup, or stevia for a lower-sugar option, or skip the powdered sugar and finish them with a drizzle of white chocolate instead.
Play with the curd. Orange or pineapple curd would be amazing with baobab’s tangy notes, or go all in on dessert mode with a chocolate or coconut filling.
Lemon baobab cookies recipe
STEP 1: Preheat the oven to 356 °F/180 °C.
Crack two eggs into a bowl, add ⅓ cup (60 g) sugar and a pinch of salt, and whisk until smooth. Add the butter and beat on medium speed for about 2 minutes until the mixture is creamy. Use a hand mixer or the paddle attachment on a stand mixer. Pause to scrape down the sides of the bowl with a spatula as needed to make sure everything mixes evenly.
STEP 2: Mix in the baobab powder until the batter is smooth and creamy. For the perfect baobab flavor, let the mixture rest for a few minutes so the baobab has time to dissolve and blend fully with the butter.
STEP 3: Add the flour and mix until the dough comes together nicely. Scrape down the sides if needed, then press the dough into the bottom of the bowl and cover it with plastic wrap. Chill in the fridge for 30 minutes—the key to perfect cookies is making sure the butter is properly chilled before baking.
STEP 4: While the dough chills, get started on the lemon curd. Grate the zest from your whole lemon—you’ll get about 2 teaspoons. Then squeeze out the juice from the same lemon and set it aside.
STEP 5: Pour the lemon juice into a small pot along with two egg yolks and one whole egg. Add the sugar and lemon zest, then cook over low heat, stirring constantly to keep it smooth.
When the curd begins to thicken, stir in the butter. Let it cook for another few minutes to make sure it’s thick enough—you don’t want that lemony goodness dripping out of the cookies when you stack them in a container or carry them around.
STEP 6: Once the dough has chilled, scoop it into 25 small portions (about a tablespoon each) and roll them into balls using your palms. Arrange the balls on a baking sheet lined with parchment paper, leaving a little space between each one.
STEP 7: Use the back of a 1-teaspoon measuring spoon or your finger to press an indentation into the center of each dough ball. Actually, I’ve found an even quicker trick—use the closed cap of a plastic bottle turned upside down! It makes the process so much faster. If the dough sticks, just dip the cap lightly in oil to keep things smooth.
STEP 8: Bake the cookies for 11–12 minutes, keeping a close eye on them so they don’t overbake—it only takes a few seconds for them to go too far.
The baobab powder gives them a naturally deeper color, so don’t mistake that for being overdone like you might with regular thumbprint cookies. It’s better to take them out early, they’ll firm up while they cool.
STEP 9: Once the cookies are baked, transfer them to a cooling rack and dust them with powdered sugar while they’re still warm. Next, spoon the warm lemon curd into the indentations. If the curd has thickened too much, gently warm it up again until it’s pourable.
STEP 10: Let the cookies cool completely on the rack before serving. As they rest, the centers will stay tender and crumbly while the edges turn perfectly crisp.
And that’s it—your lemon baobab thumbprint cookies are ready to enjoy!
Recipe notes and tips
The butter makes all the difference. Start with butter at room temperature for mixing the dough. Soft butter blends in more easily and gives you that smooth, even texture we all love to work with.
Chill before baking. Honestly, the success of these cookies depends on how well you chill the dough. Cold dough is so much easier to shape, and it helps the cookies keep their shape in the oven. If shaping takes you a bit longer (we’ve all been there), pop the whole baking sheet back in the fridge for a few minutes before baking.
Watch the oven like a hawk. These beauties bake fast and you can overdo it in seconds. Pull them out while they still look slightly soft in the center—they’ll set up perfectly as they cool.
Dust with sugar first. Here’s a little trick we learned the hard way: sprinkling the cookies with sugar before pouring in the lemon curd makes them look much prettier.
Thicken that lemon curd. Cook the curd just a little longer so it’s thick enough to stay put. This way, you won’t end up with lemony drips when stacking or carrying the cookies around. Making the curd a day ahead isn’t a bad idea either—it saves time and tastes even better!
Storage
Let the cookies cool completely before stacking them in a covered container. I like to line the bottom with a sheet of parchment paper and add another layer on top before closing the lid—it helps keep them fresher for longer.
They’ll stay perfect for up to two weeks in a cool, dry spot, and even longer (about a month) if you store them in the fridge. Oh, and yes—you can freeze them too!
Baobab cookies FAQs
Baobab powder can lose some vitamin C when exposed to high heat, but it still keeps plenty of its fiber, antioxidants, and minerals. So while baking slightly reduces its nutritional punch, your cookies will still have a healthy boost.
You can swap the eggs in the dough with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or use a store-bought egg replacer. For the lemon curd, try a vegan version made with cornstarch or agar-agar to thicken instead of eggs—it’s just as delicious and holds up perfectly.
Simply swap the all-purpose flour for a good 1:1 gluten-free flour blend. Look for one that contains xanthan gum or a similar binder to help the cookies hold their shape. You can also mix in a fair share of almond flour or coconut flour – this will make them taste even better.
It’s easy! Swap the butter for plant-based butter or coconut oil, and replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). For the lemon curd, use a vegan version thickened with cornstarch or agar-agar instead of eggs—it’s just as creamy and delicious.
A few more baobab recipes
Lemon Baobab Cookies
EQUIPMENT
- 1 baking sheet
INGREDIENTS
- ½ cup baobab fruit powder
- 2 cups all purpose flour
- ⅔ cup butter
- ⅔ cup sugar
- 4 eggs
- 1 lemon
- ½ tsp salt
- ¼ cup powdered sugar (optional)
INSTRUCTIONS
- Preheat oven to 356°F (180°C). Whisk 2 eggs with ⅓ cup (60 g) sugar and a pinch of salt until smooth. Add softened butter and beat for 2 minutes until creamy, scraping the bowl as needed.
- Mix in baobab powder until fully blended and smooth. Let the batter rest a few minutes so the baobab can dissolve and flavor the dough.
- Add flour and mix until a dough forms. Press it into the bowl, cover with plastic wrap, and chill in the fridge for 30 minutes to firm up the butter.
- While the dough chills, prepare the lemon curd. Zest and juice the lemon (you’ll get about 2 tsp zest).
- In a small pot, combine lemon juice, 2 egg yolks, 1 whole egg, sugar, and zest. Cook on low, stirring constantly, until it thickens. Stir in butter and cook another few minutes until the curd is thick and glossy.
- Scoop the dough into 25 balls (about 1 tbsp each) and roll between your palms. Place on a parchment-lined baking sheet.
- Press a small well into each ball using your finger, a teaspoon, or the cap of a plastic bottle (dip it in oil if it sticks).
- Bake for 11–12 minutes. Watch closely—baobab gives the cookies a deeper color, but they’re done once edges are lightly golden. Remove slightly early if unsure; they’ll firm as they cool.
- Transfer cookies to a rack and dust with powdered sugar while warm. Fill centers with warm lemon curd, reheating it slightly if too thick to pour.
- Cool completely before serving. The edges will crisp up as the centers stay soft and crumbly. Enjoy!
NOTES
Nutrition
If you liked our baobab cookies, please rate them in the comments below.
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I am going to follow your recipe#pocolo
I hope you let me know how they worked out for you!