These cookies are full of lemon flavor.
- 1/2 c. salted butter, softened
- 1 c. granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1 tsp. lemon zest
- 1 tbs. lemon juice
- 1 tsp kosher salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 c. all-purpose flour
- 12 oz. jar lemon curd
- 1 c. turbinado sugar
- Edible gold glitter, optional
Yields Approximately 2 Dozen Cookies
Cream the butter and sugar together until light and fluffy. Add the eggs and beat to combine. Scrape the bowl, then add the vanilla extract, lemon zest, and lemon juice and mix to combine. In a bowl, sift together the salt, baking powder, baking soda, and flour. Add the flour mixture to the wet ingredients and mix until just combined. Chill the dough for at least one hour.
Preheat the oven to 350 degrees Fahrenheit. Take tablespoon-sized scoops of dough and roll them in hands to smooth the dough. Roll each dough ball in turbinado sugar, then place on parchment paper-lined baking sheets. Make a depression in each cookie with thumb and fill with about a teaspoon of lemon curd. Top with glitter. Bake for 12-14 minutes until lightly browned on the bottom.