Dollop of Dough
Soft thumbprint cookies filled with zesty fresh lemon curd.
These lemon bar cookies are soft and buttery with a pool of lemon curd baked into the center. They're a must make cookie recipe for summer!
Butter, sugar, egg yolk, vanilla extract, all purpose flour, salt, lemon curd, powdered sugar.
First, cream the butter and sugar together until light and fluffy. Then add the egg yolk and vanilla.
Pour the all purpose flour and salt into the bowl. Beat on low until a dough forms and there are no dry streaks of flour remaining.
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 deep well into each cookie dough ball. Fill with about a tablespoon of lemon curd.
Bake at 350°F/180°C for about 15 minutes or until the edges are set and the lemon curd is light and bubbly. It'll set as the cookies cool.
Let your lemon bar cookies cool and enjoy! Want to make this recipe? Check out the full instructions at:
Lowkey recipes for unfussy foodies.