Chewy sugar cookies are topped with a dollop of lemon curd and then covered with a marshmallow frosting.
We have made it through 24 days of Christmas recipes. Wow, I’m exhausted!! 😉 It has been fun to share 24 recipes with you this month, but I am ready to take a few days to spend with my family. We will still be baking and cooking up a storm – that is a big part of the holidays, right??
I wanted to bring you one last cookie recipe before I sign off for a few days. Since we all know that I love lemon, it’s a given that I love these cookies!! They are sweet and tart and perfect for sharing with friends and family. Hey – maybe even Santa would want some on the cookie plate tonight!
- 1½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegetable shortening
- ¾ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¼ cup coarse sugar or turbinado sugar
- 1 jar (7 oz) marshmallow creme
- 1 cup butter, softened
- ½ teaspoon vanilla
- 2½ cups powdered sugar
- ½ cup lemon curd
- Preheat the oven to 350F.
- In a bowl, combine the flour, baking soda, baking powder and salt. Set aside.
- In another bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg and vanilla until smooth. Stir in the flour mixture just until combined.
- Roll the mixture into 1-tablespoon sized balls and roll in the coarse sugar. Place at least 2 inches apart on an ungreased baking sheet. Bake until the cookies are just set, about 10 minutes. Allow to cool completely.
- To make the frosting, beat together the marshmallow creme, butter and vanilla. Slowly add in the powdered sugar until smooth. Place the frosting in a decorating bag with a large round tip.
- Place a dollop of lemon curd on the center of each cookie. Pipe the frosting around the lemon curd. Sprinkle with additional coarse sugar, if desired.