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
Make the Cookie Dough
Preheat your oven to 350F and line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until smooth and creamy; This takes ~3 minutes.
Beat in the egg yolk, vanilla, and salt until combined. Add the flour and mix just until blended.
Scrape down the sides and bottom of the bowl as needed so everything incorporates evenly.
Shape and Fill the Cookies
Shape the dough into 1 tablespoon-sized balls and place them 2 inches apart on your prepared baking sheet.
Using your thumb or the back of a teaspoon, press a slight indentation in the center of each ball. Don’t press too far down or the cookies will crack around the edges.
If the edges do crack while making the indentation, pinch them back together to smooth them out.
Fill each indent with ~1/2 teaspoon of lemon curd.
Bake the Cookies
Bake for 12-14 minutes or until the bottom edges are lightly browned.
The tops will still look pale but the bottoms should have some color to them.
Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the White Chocolate Drizzle
Combine the white chocolate chips and canola oil in a microwave-safe bowl.
Heat on high for 30 seconds, then stir until melted. If you need additional heating, do it in 10-second intervals and stir well after each one.
The oil helps the chocolate stay smooth and makes it easier to drizzle.
Drizzle the melted white chocolate over the cooled cookies and allow them to sit until the chocolate sets. You can put them in the refrigerator for ~10 minutes to speed this up.
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.
