Tutti-Frutti Thumbprint Cookies

Preparation

1. Step 1

   Place racks in upper and lower thirds of oven; preheat to 350°. Beat 1 cup (2 sticks) unsalted butter, room temperature, 1 cup (110 g) powdered sugar, 1 Tbsp. fresh lemon zest, 1 Tbsp. vanilla extract, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, scraping down sides of bowl as needed, until light and fluffy, about 3 minutes. Add 2 large egg yolks and beat until pale and fluffy, 1–2 minutes. Add 2⅓ cups (292 g) all-purpose flour and mix on low speed until a soft dough forms and there are no dry pockets of flour left, about 1 minute.

   Step 2

   Using a #40 cookie scoop (1½ Tbsp.), portion out dough and roll into smooth balls. Divide between 2 parchment-lined baking sheets, spacing 2" apart (you should have 12 cookies per baking sheet in a 4x3 grid.) Press the tip of your thumb vertically into the center of each dough ball to create a ½"-diameter indent. (If the dough is sticking to your thumb, spray with a little nonstick vegetable oil spray.) Chill cookies in freezer 15 minutes.

   Step 3

   While the cookies are chilling, process or blend one 0.8–1.2-oz. package freeze-dried fruit (such as strawberries, blueberries, or raspberries) and ½ cup (100 g) granulated sugar in a food processor or blender to a very fine powder (think powdered sugar), 2–3 minute (don’t rush this part). Sift mixture through a fine-mesh sieve into a medium bowl to catch any large pieces; set fruit sugar aside.

   Step 4

   Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until barely golden and matte-looking, 18–22 minutes. Remove from oven and let sit on baking sheets until hot but cool enough to handle. (Cookies need to be hot for the fruit sugar to stick properly.)

   Step 5

   Working one at a time, gently toss cookies in reserved fruit sugar until coated on all sides. Toss back and forth in your hands to shake off any excess sugar that might have collected in the center and place back on baking sheet. (If cookies are not evenly coated, toss in sugar a second time.) Fill indent in each cookie with about ½ tsp. jam, jelly, curd, or other fruit preserves/fillings of your choice (⅓ cup total).

   Do Ahead: Cookies can be baked 5 days ahead. Store in a single layer (do not stack), airtight or lightly wrapped, at room temperature.