Lemon Meringue Pie Sugar Cookies
Delightful cookies that blend the zesty flavors of lemon with the lightness of meringue, topped with lemon curd and marshmallow fluff.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 1.5 cups cake flour Soft and fluffy flour for light texture.
- 1.5 cups all-purpose flour Adds structure while keeping cookies chewy.
- 3/4 tsp kosher salt Balances out the sweetness.
- 1 tsp baking soda Helps cookies rise for a lighter bite.
Wet Ingredients
- 1 cup unsalted butter, melted Rich base for a delectable cookie.
- 1.25 cups granulated sugar Provides sweetness.
- 1/4 cup brown sugar Adds moisture and a slight caramel flavor.
- 1 tsp vanilla extract For a sweet aroma.
- 1/4 tsp lemon extract Optional, for extra lemon flavor.
- 1 large egg Binds the mixture.
- 1 large egg yolk Adds richness.
Mix-ins
- 1/4 cup marshmallow fluff Creates meringue texture.
- 4 tbsp lemon curd Brings bright, zesty flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a large cookie sheet with parchment paper.
- In a medium bowl, mix melted butter and both sugars until well combined.
- Add in the egg and egg yolk, mixing until smooth.
- Stir in the vanilla and lemon extracts.
- Fold in cake flour, all-purpose flour, baking soda, and salt to form a thick dough.
- Dollop lemon curd and marshmallow fluff into the dough and swirl to create a swirled effect.
- Portion out the cookie dough onto the baking sheet and freeze for two hours.
Baking
- Bake the cookies in the preheated oven for 10-13 minutes.
- Use a round cookie cutter to reshape them while warm if necessary.
- Sprinkle more marshmallow fluff and lemon curd on top before letting them cool for an additional 10 minutes.
Notes
For stronger lemon flavor, consider adding extra lemon extract. Use powdered sugar or a drizzle of lemon glaze after cooling for elegance.