# Ingredient List:
→ Sugar cookie dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
→ Lemon curd
09 - 3 large egg yolks
10 - 1/2 cup granulated sugar
11 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
12 - 2 teaspoons lemon zest
13 - 4 tablespoons unsalted butter, cubed
→ Finishing
14 - 1/2 cup powdered sugar for dusting
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder and fine salt until homogenous.
03 - Using an electric mixer or stand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
04 - Beat in the large egg, vanilla extract and lemon zest until evenly combined and the mixture is glossy.
05 - Add the flour mixture to the butter mixture in two additions, folding on low speed and mixing only until just combined to avoid overworking the dough.
06 - Scoop tablespoon-sized portions of dough and roll into smooth balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
07 - Make a shallow indentation in the center of each dough ball using your thumb or the back of a teaspoon. Bake for 10–12 minutes, until the edges are just turning golden. Remove from oven and gently reinforce the wells while warm; allow to cool on the baking sheet.
08 - While the cookies bake, combine the egg yolks, granulated sugar, lemon juice and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and whisk in the cubed butter until smooth. Transfer to a bowl to cool slightly.
09 - When cookies are cooled, spoon approximately 1 teaspoon of warm lemon curd into the center well of each cookie, smoothing the surface as needed.
10 - Allow the curd to set at room temperature for about 15 minutes, then dust the cookies generously with powdered sugar before serving.
