# What You Need:
→ 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 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
# Steps:
01 - Preheat oven to 350°F. 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 smooth.
05 - Gradually add the flour mixture to the butter mixture and mix on low speed until just combined; avoid overmixing to keep the dough tender.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Place them about 2 inches apart on the prepared sheets. Use your thumb or the back of a teaspoon to press an indentation into the center of each ball to form a well.
07 - Bake for 10–12 minutes, until the cookie edges are just turning golden. Remove from the oven and immediately press the centers again to reinforce the wells. Allow cookies to cool on the baking sheet until firm, then transfer to a wire rack.
08 - While cookies bake, whisk 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 - Spoon about 1 teaspoon of warm lemon curd into the center well of each cooled cookie, taking care not to overflow the edges.
10 - Allow the curd to set at room temperature for about 15 minutes, then dust the cookies generously with powdered sugar before serving or storing.
