Lemon Thumbprint Cookies

Step 1

Preheat your oven to 350°F. Line a baking tray with parchment paper and set aside.

Step 2

In the bowl of your stand mixer fitted with the paddle attachment mix butter and 3/4 cups granulated sugar together on medium speed for 2 minutes or until light and fluffy.

Step 3

Add in the lemon zest and lemon juice and mix until incorporated.

Step 4

Turn the mixer to low and add in the flour mixing until just incorporated.

Step 5

Place the remaining 1/4 cup of granulated sugar in a small bowl.

Step 6

Using a medium cookie scoop (2 tablespoons), scoop the dough out and roll into balls. Place the ball into the granulated sugar and coat.

Step 7

Place the dough into the prepared baking sheet 2 inches apart, and press dough in the center of each ball with a spoon or your thumb to create a well. Place a 1/2 teaspoon amount of lemon curd or preserves into the well.

Step 8

Bake for 9-10 minutes, or until the edges are slightly golden. Transfer to a wire rack to cool completely.

Step 9

Whisk together the powdered sugar and milk until smooth and no lumps remain. Transfer the glaze to a small zip-top bag and snip the corner off the bag with scissors. Drizzle the glaze on top of the cookies.

Step 10

Allow the glaze to set.