Magical Lemon Curd Graham Cookies

Pi.Ai wrote this introduction for me (with a bit of my own editing)…

Effortlessly blending both sweet and tangy flavors into a single irresistible treat, the bright, citrusy freshness of lemon curd strikes a perfect balance with the buttery, rich cookie base for these magical Lemon Curd Crinkle Cookies. Uplift your mood and instantly transport to a sunny, carefree day, no matter the season. The irresistible aroma and zesty sweetness of lemon curd cookies truly create a magical experience, turning any ordinary moment into something extraordinary.

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Magical Lemon Graham Cookies

3 ¼ (+) cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. kosher salt
1 cup granulated sugar
1 large egg 
2 tsp. vanilla extract
1 ½ cups Homemade Lemon Curd

 

Roll Graham Sugar:
½ cup graham cracker crumbs
1/3 cup granulated sugar

 

Preheat oven to 350°F.

Line two large cookie sheets with parchment paper.

Prepare the Roll Graham Sugar in a small bowl.

Whisk the flour, cream of tartar, baking soda, and salt together in a medium bowl.

In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat granulated sugar, egg, vanilla, and lemon curd together at high speed until smooth and creamy, for about 2 minutes. 

With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be very soft. Add additional flour if things seem too sticky.

Roll cookie dough into balls, about 1 ½ Tbs. of cookie dough each.

Roll the dough balls in the graham sugar topping. 

Sprinkle extra sugar on top, if desired. 

Arrange 3 inches apart on the baking sheets.

Bake cookies for 20-25 minutes. The cookies will be very puffy and soft. 

Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Warm, just slightly, before enjoying.