Description
These delightful Easter Thumbprint Cookies are soft, buttery, and filled with vibrant lemon curd or your favorite jam. Perfect for spring celebrations, these colorful cookies offer a sweet, tangy burst of flavor with every bite, making them a festive addition to any dessert table.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Decoration and Filling
- Pastel-colored sprinkles (optional)
- 1/2 cup lemon curd or your choice of jam (raspberry, strawberry, apricot)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which ensures a tender cookie texture.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract thoroughly to combine, adding richness and flavor to the dough.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the wet mixture, mixing until a soft dough forms but avoiding overmixing for tender cookies.
- Shape the Dough Balls: Scoop approximately 1-inch balls of dough and roll them smooth with your hands, then place them on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Create Indents and Add Sprinkles: Gently press your thumb or the back of a small spoon into the center of each cookie to form an indent. If using sprinkles, roll the edges of the dough balls in sprinkles before pressing the indent to decorate the cookies.
- Bake the Cookies: Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the edges of the cookies just start to turn golden, signaling they are done.
- Re-press Centers and Cool: Remove the cookies from the oven and, while slightly warm, gently re-press the centers if the indents have puffed up during baking to prepare for filling.
- Fill the Cookies: Once the cookies have cooled slightly, fill each indent with about 1/2 teaspoon of lemon curd or your choice of jam for a burst of flavor.
- Cool Completely and Serve: Allow the filled cookies to cool completely so the filling sets, making them easier to handle and enjoy.
Notes
- Use a piping bag or small spoon to neatly fill the centers with jam or lemon curd for precise and clean presentation.
- These cookies can be made ahead and stored in an airtight container for up to 4 days to maintain freshness.
- Switch up the filling to match different holidays or flavor themes, such as using chocolate ganache or flavored jams.
- Ensure the butter is softened but not melted for the best dough consistency.
