We'll start with these PERFECT sugar cookies.
Preheat the oven to 375 degrees Fahrenheit.
In an electric mixing bowl, combine the butter and sugar and beat on high until light and fluffy.
Add the egg and vanilla and mix until fully incorporated.
On low speed slowly pour in the flour until fully incorporated.
Here's the best trick ever! Using two sheets of waxed paper. Place a large amount of dough in between the waxed paper sheets. (You don't have to use additional flour!!) Then, use a rolling pin to roll the dough to the thickness you desire. I like to roll mine to about 1/4 inch thick. Peel back the top layer of waxed paper to begin cutting shapes.
Use cookie cutters of your choice. In this recipe I used 1 larger 3 inch cutter and 1 smaller 2 inch cutter to make the lemon curd sandwiches. You can reuse your two sheets of waxed paper over and over again.
Bake for 4 minutes on a pan lined with a silicone baking sheet or with parchment paper. Rotate the pan and bake an additional 4 minutes. Let the cookies cool on the hot pan for another 5 minutes. Then, move them to a wire rack to cool the rest of the way. The cookies will be a light color with perfectly light bottoms. They will be moist and chewy yet will hold together perfectly. Can you tell how much I LOVE this recipe?!?
Lemon Curd Recipe:
1 cup sugar
2 teaspoons Lemon Zest (Fresh is best!)
1 cup fresh lemon juice (I used about half fresh and half from a bottle)
3 Tablespoons Butter (Firm)
3 Eggs, slightly beaten
Combine all ingredients in a saucepan and cook over medium heat for about 8 minutes. The mixture will begin to thicken and will be done when it can coat the back of a wooden spoon. NOTE: Do not boil or the mixture will start to curdle.
I poured my lemon curd through a metal sieve to make sure I got all the clumps out.
Immediately pour the lemon curd into a tightly sealed container. This recipe can stay in the refrigerator for up to 2 months.
To make the sandwich below. Place the larger cookie on your plate first. Then, top with about 1 Tablespoon of lemon curd. Top with the smaller sugar cookie and add a raspberry on top to feel super decadent. Viola!
This recipe came to mind when I was trying to think of something delicious and beautiful to make my family. My friend, Sunnie, makes THE BEST sugar cookies! She shared her recipe with me and I have been using it for years. These cookies bake up perfectly, just the right amount of chewy and crunchy with the perfect amount of sweet. You know how some sugar cookies can be too sweet or just too bland? Not these, I promise!
Something to know about me is that I love lemon! I am such a sucker for a great lemon bar and even the scent of lemon relaxes me. Growing up my all time favorite dessert was my Grandma’s lemon meringue pie. SO GOOD!!
So, while throwing ideas around I came to this conclusion: Could there possibly be two things that are more perfect for each other than moist and delicious sugar cookies with tangy lemon curd? I’m literally drooling as I type this! Can I tell you a secret? After all was said and done, cookies and lemon curd happily devoured by my family…. I had leftover lemon curd from this recipe and actually baked up more sugar cookies in bite sizes. I then proceeded to dip the bite size sugar cookies in the leftover lemon curd. This was the equivalent to a bon-bon moment. Ashamed? Just a little. Wishing I had the time to re-create the experience this very moment? Absolutely. Super excited that you’ll get to experience this deliciousness now, too? YOU BET!
The lemon curd recipe itself is super simple and seriously delicious. The perfect blend of tangy and sweet. I prefer to keep a jar in my refrigerator (as it keeps so long) and use it top breakfast muffins (in place of jam) or spread in crepes topped with fruit. It also pairs perfectly with a simple piece of toast. I highly recommend whipping up a batch and testing it out on your favorite goodies. It really does pair with everything!