# Components:
→ Sugar cookie dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon 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 fresh 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
# Method:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Beat in the egg, vanilla extract, and lemon zest until fully incorporated and the mixture is smooth.
05 - Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined; do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
07 - Use your thumb or the back of a teaspoon to press a shallow well in the center of each dough ball, making sure the indentation remains after handling.
08 - Bake the cookies for 10–12 minutes, until the edges are just turning golden. Remove from the oven and gently re-press the centers to ensure a well; allow cookies to cool on the baking sheet.
09 - While the cookies bake, whisk the egg yolks, granulated sugar, fresh lemon juice, and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (approximately 5–7 minutes). Remove from the heat and whisk in the cubed butter until smooth. Transfer to a bowl and let cool slightly.
10 - Spoon about 1 teaspoon of lemon curd into the center of each cooled cookie. Let the curd set for about 15 minutes, then dust the tops generously with powdered sugar before serving.
