# Components:
→ For the Sugar Cookie Dough
01 - 2 ¼ cups (280 g) all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ¾ cup (170 g) unsalted butter, softened
05 - 1 cup (200 g) granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
→ For the Lemon Curd
09 - 3 large egg yolks
10 - ½ cup (100 g) granulated sugar
11 - ⅓ cup (80 ml) freshly squeezed lemon juice (about 2 lemons)
12 - 2 teaspoons lemon zest
13 - 4 tablespoons (55 g) unsalted butter, cubed
→ For Finishing
14 - ½ cup (60 g) powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, vanilla extract, and lemon zest until combined.
04 - Gradually add the flour mixture to the wet ingredients, mixing until just combined.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Place 2 inches apart on prepared baking sheets.
06 - Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball.
07 - Bake for 10–12 minutes, until edges are just turning golden. Remove from oven and gently press the centers again to reinforce the well. Let cool on the baking sheet.
08 - While cookies bake, make the lemon curd: In a small saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and whisk in butter until smooth. Transfer to a bowl to cool slightly.
09 - Spoon about 1 teaspoon of lemon curd into the center of each cooled cookie.
10 - Once the curd is set (about 15 minutes), dust cookies generously with powdered sugar before serving.
