Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
Topping and Filling
- ¼ cup powdered sugar
- 1 cup lemon curd
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and allow easy cleanup.
- Mix Wet Ingredients: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer or sturdy spatula until light and fluffy. Add the egg, vanilla extract, and lemon extract, mixing thoroughly until well incorporated.
- Add Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet ingredients, mixing gently until a soft dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm it up for easier handling.
- Form Balls of Dough: Use a cookie scoop to roll the chilled dough into 1-inch balls. Place them on the prepared baking sheet spaced about 2 inches apart. Press your thumb or the back of a spoon into the center of each ball to create a small indentation suitable for filling.
- Bake and Cool: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges just start to turn a light golden color without browning too much. Remove from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar and Fill: Once the cookies are fully cooled, dust them lightly with powdered sugar using a fine mesh strainer. Then spoon or pipe about a teaspoon of lemon curd into the indentation of each cookie, giving a lovely tangy burst with every bite.
Notes
- Ensure the butter is softened for easy creaming and a fluffy dough texture.
- Refrigerating the dough firms it up, making it easier to scoop and shape without sticking.
- Do not overbake; cookies should be lightly golden at the edges to maintain softness.
- You can substitute the lemon extract with fresh lemon zest for a fresher lemon flavor, adjusting quantity as needed.
- Use a piping bag for a neater lemon curd filling application if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
