Ingredients (~17 cookies)
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar, packed
- 1 egg yolk, at room temperature
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 1/4 cups all-purpose flour
- 2 Tbsp lemon curd
- 1/4 cup white chocolate chips
- 3/4 tsp canola oil
How to Prepare the Cookie Dough
Before you start, you will need to preheat your oven.
Set the temperature to 350 degrees F and line a baking sheet with some parchment paper.
To prepare your cookie dough, you should take a large mixing bowl and beat the butter and sugar together using an electric mixer on medium speed until they are smooth and fluffy.
This should take around 3 minutes.
Add in your egg yolk, vanilla extract, and salt until everything is combined together.
Once everything is well combined, slowly mix in the flour until everything is just blended together.
Make sure that you keep scraping down the sides and bottom of the bowl while mixing so that everything is evenly incorporated throughout the entire mix.
How to Shape and Fill Your Cookies
To shape your cookies, take about a tablespoon-sized amount of cookie dough and roll it into a ball, placing each ball 2 inches apart from each other on your lined baking sheet.
To create a small indentation in the centre of each cookie ball, use your thumb or the back of a spoon to gently press into the centre of the ball to make an indent.
Don’t push the indent too far down or your cookies might crack around the edges.
If any of the edges crack while you are making the indentations, you can use your fingers to pinch them back together and smooth them out.
In each cookie indent, fill with approximately a half teaspoon of lemon curd.
How to Bake Your Cookies
Bake your cookies for between 12 to 14 minutes, or until the bottoms have started to turn a light brown.
The tops will appear pale in color but be sure to look for some coloring on the bottom of your cookies as well.
Once the cookies are finished baking, let them cool for about 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.
How to Make the White Chocolate Drizzle
To make your white chocolate drizzle, I recommend using a microwave-safe bowl and combining the white chocolate chips with the canola oil.
Heat the bowl in the microwave on high for 30 seconds, and then stir until completely melted.
If you need to heat the bowl longer, keep doing so in 10-second intervals while continuing to stir well.
The reason for using the canola oil in this recipe is to help keep the chocolate smooth and allow for easier drizzling.
Once the white chocolate has melted, you can drizzle it over the cooled cookies and then allow it to set.
To speed up the process, place the cookies into the refrigerator for about 10 minutes.
Lemon Thumbprint Cookies
Ingredients
Ingredients (~17 cookies)
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar packed
- 1 egg yolk at room temperature
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 1/4 cups all-purpose flour
- 2 Tbsp lemon curd
- 1/4 cup white chocolate chips
- 3/4 tsp canola oil
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Beat softened butter and sugar with electric mixer on medium speed for 3 minutes until smooth and creamy.
- Beat in egg yolk, vanilla, and salt until combined.
- Add flour and mix just until blended, scraping down bowl as needed.
- Shape dough into 1 tablespoon-sized balls and place 2 inches apart on baking sheet.
- Press a slight indentation in center of each ball with thumb or back of teaspoon.
- Fill each indent with 1/2 teaspoon lemon curd.
- Bake 12-14 minutes until bottom edges are lightly browned.
- Cool cookies on pan for 5 minutes, then transfer to wire rack to cool completely.
- Combine white chocolate chips and canola oil in microwave-safe bowl.
- Microwave on high for 30 seconds, then stir until melted.
- Drizzle melted white chocolate over cooled cookies and let sit until set, or refrigerate for 10 minutes.
