Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup lemon curd
- ¼ to ½ cup granulated sugar for topping
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy. Mix in egg and vanilla.
- Combine flour, baking powder, and salt; gradually add to wet mixture until soft dough forms.
- Scoop dough into balls on prepared sheets and press an indentation into the center of each.
- Bake 10–12 minutes until edges are lightly golden; cool completely.
- Spoon lemon curd into each indentation.
- Sprinkle sugar over curd and caramelize with a kitchen torch or broiler until golden.
Notes
- Swap lemon curd with lime or orange curd for variation.
- Add a pinch of lavender or thyme to sugar topping for herbal notes.
- Mix almond extract into dough for a richer flavor.
- Store in a single layer in an airtight container in the fridge up to 3 days; re-caramelize sugar if softened.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
