Description
Bright and cheerful sun-shaped cookies filled with tangy lemon curd — perfect for celebrating the summer solstice or any sunny day.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup lemon curd (store-bought or homemade)
- Powdered sugar, for dusting (optional)
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg, vanilla, and almond extract; mix well.
- Gradually add dry ingredients to wet, mixing until just combined. Divide dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out dough to 1/4-inch thickness. Use a round or sunburst cookie cutter to cut shapes. For half the cookies, cut a small center hole to make sandwich tops.
- Place cookies on baking sheet and bake 8–10 minutes, or until edges are lightly golden. Let cool completely on wire racks.
- Spread about 1 teaspoon lemon curd on the bottom half of each full cookie. Top with a cookie with a center hole to form a sandwich.
- Optional: Dust tops with powdered sugar before serving.
Notes
- Chill dough well for cleaner cut-out shapes.
- Store assembled cookies in the fridge to keep lemon curd fresh.
- You can use orange or raspberry curd as a variation.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 170
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: lemon curd cookies, sun cookies, summer solstice, sandwich cookies, lemon desserts