Dollop of Dough
Soft and buttery thumbprint cookies filled with tart, tangy lemon curd.
These cookies are soft, buttery, and have a creamy, tart pool of lemon curd baked into the center. They're dusted with powdered sugar and taste exactly like lemon bars.
Butter, sugar, egg yolk, vanilla extract, all purpose flour, salt, lemon curd, powdered sugar.
Cream the butter and sugar together until light and fluffy. Then add in the egg yolk and vanilla.
Pour in the all purpose flour and salt. Beat the mixture on low until a dough forms and there are no dry streaks of flour left.
Chill the dough for 20 minutes and then scoop into medium cookie dough balls. Coat each one in powdered sugar.
Use the back of a teaspoon to press a well into each ball of dough. Fill with a heaping tablespoon of lemon curd.
Bake the cookies at 350°F/180°C for about 15 minutes or until the edges are set and the lemon curd is bubbly.
Let the lemon cookies cool and enjoy! Want to make this recipe? Check out the full instructions at:
Lowkey recipes for unfussy foodies.