# 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
# How to Make It:
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 combined and the mixture is smooth.
05 - Gradually add the flour mixture to the butter mixture and mix on low speed just until a cohesive dough forms; avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball. Arrange dough balls about 2 inches apart on the prepared baking sheets.
07 - Use your thumb or the back of a teaspoon to press an indentation into the center of each dough ball to create a well for the curd.
08 - Bake 10–12 minutes, until the edges are just turning golden; remove from oven and gently press the centers again to reinforce the wells. Allow cookies to cool on the baking sheet.
09 - While cookies bake, whisk together egg yolks, granulated sugar, lemon juice, and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5–7 minutes. Remove from heat and whisk in the cubed butter until smooth. Transfer to a bowl to cool slightly.
10 - Spoon about 1 teaspoon of warm lemon curd into each cooled cookie well. Let the curd set for about 15 minutes, then dust cookies generously with powdered sugar before serving.
