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Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and lemon zest to the mixture, and mix until well combined.
- In another bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the cookie dough in the refrigerator for about 15 minutes to make it easier to handle.
- Once chilled, scoop a tablespoon of dough and flatten it in your palm. Place a small teaspoon of lemon curd in the center and wrap the dough around it, sealing tightly.
- Place the filled cookie dough balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the cookies are set but still soft.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving for an extra touch of sweetness.
Chef’s Tips
- Ensure the lemon curd is chilled before using to prevent it from being too runny during baking.
- Feel free to adjust the amount of lemon zest for a more intense flavor.
- These cookies can be stored in an airtight container for up to a week; they taste even better the next day!
Nutrition (per serving)
Approximately 150 calories, 2g protein, 20g carbs, 7g fat
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