Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar, plus extra for rolling
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Filling
- ½ cup lemon curd
Instructions
- Prepare the dough: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure even distribution of dry ingredients.
- Cream butter and sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with ⅔ cup granulated sugar until light and fluffy, about 3-4 minutes.
- Add egg yolk and flavorings: Beat in the egg yolk, vanilla extract, and lemon juice until fully incorporated and smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms. Do not overmix to keep cookies tender.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to make it easier to handle.
- Preheat oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the cookies: Roll the chilled dough into 1-inch balls. Roll each ball lightly in granulated sugar to coat the exterior, then place on the prepared baking sheets about 2 inches apart.
- Create thumbprints: Using your thumb or the back of a teaspoon, gently press a small indentation into the center of each cookie without breaking the dough.
- Bake: Bake the cookies for 12-15 minutes until the edges are lightly golden but the centers remain soft.
- Add lemon curd: Remove cookies from the oven and immediately fill each indentation with approximately 1 teaspoon of lemon curd.
- Cool: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For easier handling, chilling the dough is important to prevent sticking and spreading during baking.
- Use high-quality lemon curd for the best flavor; homemade or store-bought works well.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optional: Dust with powdered sugar prior to serving for an extra touch of sweetness and presentation.
- Make sure not to overfill the thumbprints with lemon curd to prevent spilling during cooling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
