Lemon Curd Christmas Thumbprint Cookies
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup high-quality lemon curd
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and ensure even browning.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric hand mixer or a stand mixer. Continue beating for about 2-3 minutes until the mixture is light, fluffy, and pale in color.
- Add the egg yolk and vanilla extract to the butter mixture. Beat again on medium speed until fully combined, scraping down the sides of the bowl with a spatula as needed to ensure everything is incorporated.
- Gradually stir in the all-purpose flour and salt. Mix on low speed just until the flour disappears and a soft dough forms. Be careful not to overmix, as this can make the cookies tough rather than tender.
- Scoop about 1 tablespoon of dough at a time and roll it into a smooth 1-inch ball. Place the balls on the prepared baking sheets, spaced 2 inches apart. Use your thumb or the back of a small measuring spoon to gently press an indentation into the center of each ball.
- Place the baking sheets in the oven and bake for 10 to 12 minutes, or until the edges are just barely starting to turn a light golden brown. The cookies should still look pale. If the indentations have puffed up, gently press them back down while the cookies are still warm.
- Allow the cookies to cool on the baking sheet for 5 minutes. While still slightly warm, spoon about 1/2 teaspoon of lemon curd into each indentation. Transfer the cookies to a wire rack to cool completely. Once cool, dust with powdered sugar if desired.