# What You'll Need:
→ 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 Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - Whisk together the 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 - Add the egg, vanilla and lemon zest to the butter mixture and beat until smooth and homogenous.
05 - Gradually fold the dry ingredients into the wet mixture just until combined; avoid overmixing to keep the dough tender.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange them about 2 inches apart on the prepared sheets and press an indentation into the center of each ball with your thumb or the back of a teaspoon.
07 - Bake for 10–12 minutes, until the edges are just beginning to color. Remove from the oven and gently press the centers again to reinforce the wells; allow the cookies to cool on the baking sheet until firm enough to transfer.
08 - While the cookies bake, combine egg yolks, 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 and let cool slightly.
09 - Spoon about 1 teaspoon of the warm, slightly cooled lemon curd into each cookie well, smoothing as needed. Allow the curd to set at room temperature for roughly 15 minutes.
10 - Dust the filled cookies generously with powdered sugar and serve. Store chilled in an airtight container for up to 5 days.
