Description
These Easter Thumbprint Cookies are a delightful springtime treat, perfect for Easter celebrations or any time you crave a burst of fruity sweetness. Soft buttery cookies filled with tangy lemon curd or your favorite jam, these colorful treats are as fun to make as they are to eat.
Ingredients
Scale
Cookies:
- 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
- Pastel-colored sprinkles (optional)
Filling:
- 1/2 cup lemon curd or your choice of jam (raspberry, strawberry, apricot)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs and vanilla: Add the egg yolks and vanilla extract, mix well.
- Mix in dry ingredients: Gradually mix in the flour and salt until a soft dough forms.
- Shape and indent: Scoop dough into balls, make an indent in the center.
- Bake: Bake for 10–12 minutes until golden.
- Fill: Fill each cookie with lemon curd or jam.
- Cool and serve: Let cool before serving.
Notes
- Use a piping bag or small spoon to neatly fill the centers with jam.
- These cookies can be made ahead and stored in an airtight container for up to 4 days.
- Switch up the filling for different holidays or flavor themes.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
