Ingredients
Cookie Dough
- 1 cup unsalted butter (2 sticks), room temperature
- ⅔ cup granulated sugar
- 1 large egg yolk (no whites)
- ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour (stir, spoon & level)
- ½ teaspoon salt
Filling
- ½ cup lemon curd
Glaze
- ½ cup powdered sugar
- 2 teaspoons lemon juice
Instructions
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat together the unsalted butter and granulated sugar until the mixture becomes fluffy and light in color. Add the egg yolk and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients in the mixer, scraping down the bowl as needed. The dough will initially be dry and crumbly; continue mixing until it forms a cohesive dough.
- Shape Dough Balls: Line a sheet pan with parchment paper or a silicone baking mat. Using a small #50 scoop (about 1 tablespoon), portion out cookie dough onto the prepared pan. Arrange all cookies on the same tray at this stage for chilling.
- Indent Cookie Dough: Roll each dough ball with your hands to smooth the outside completely. Immediately make a dent in the center of each ball using a ½ teaspoon or your thumb, dipping the utensil in granulated sugar if it sticks. This indentation will hold the lemon curd and prevent cracks.
- Chill Dough Balls: Place the tray with indented dough balls in the freezer for 20 minutes until the dough is cold and firm. Chilling helps prevent the cookies from spreading too much during baking.
- Preheat Oven: While chilling, preheat your oven to 350°F (175°C).
- Arrange for Baking: Transfer the chilled dough balls to a parchment-lined or silicone-lined baking sheet spaced 2 to 3 inches apart, fitting about 15 cookies per half-sheet pan. Keep the remaining dough balls in the freezer until ready to bake.
- Fill and Bake: Fill each indentation with a rounded ½ teaspoon of lemon curd. Bake the cookies at 350°F for 14 minutes or until they are set and edges are very lightly browned. Let cookies cool on the baking sheet.
- Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth to create the lemon glaze.
- Glaze Cookies: Once cookies are cooled, drizzle the glaze over them using a spoon or pipe a zig-zag pattern with a small cut made in a zip-top bag corner. Allow the glaze to set before serving or storing.
Notes
- Indent the dough balls while they are still warm from rolling to help prevent cracking during baking.
- Chilling the dough balls before baking is crucial to control spreading and to keep a perfect shape.
- You can adjust the lemon curd quantity slightly if you want more or less filling, but avoid overfilling to prevent leakage.
- Store cooled and glazed cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If lemon juice is not available, substitute with fresh lime juice for a slightly different citrus twist.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
