Lemon Curd Burst Thumbprint Cookies: From Prep to Plate

• In your mixing bowl, beat the softened unsalted butter and powdered sugar together on medium speed until light, fluffy, and pale, about 3-4 minutes.
• Add the two large eggs one at a time, beating well after each addition. Then add vanilla extract and mix until combined and smooth.
• In a separate bowl, whisk together all-purpose flour, salt, and freshly grated lemon zest. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until dough forms. Avoid overmixing.
• Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat. Portion dough into 1-inch balls using a small cookie scoop or spoon. Roll each ball in granulated sugar.
• Place dough balls on baking sheet about 2 inches apart. Use your thumb or back of a teaspoon to create an indentation in the center of each ball. Fill each indentation with about 1/2 teaspoon lemon curd without overfilling.
• Bake cookies for 12-14 minutes until edges are lightly golden and centers are set but soft. Watch carefully to avoid overbaking.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely so lemon curd sets slightly.