Description
Sweet and buttery lemon thumbprint cookies filled with creamy lemon curd. Perfect for spring and summer baking.
Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 egg yolks
- Pinch salt
- 3/4 cup lemon curd
Instructions
- Whisk together flour and salt and set aside.
- Beat butter and sugar until light and fluffy, about 3-4 minutes.
- Add egg yolks and vanilla and mix until combined.
- Stir in flour mixture until dough forms.
- Wrap dough and chill for 1 hour.
- Preheat oven to 350°F and line baking sheets.
- Roll dough into 36 balls and press thumbprint into centers.
- Bake 12 minutes and transfer to rack.
- Fill centers with lemon curd while warm.
- Cool completely before storing.
Notes
- Chill dough to prevent spreading.
- Weigh dough balls about 15 grams each for uniform cookies.
- Adjust bake time for crisp edges if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.3g
- Trans Fat: 0.2g
- Carbohydrates: 11g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 24mg