Video
@lilypcrumbs The softest sugar cookies swilred with lemon and marshmallow. These cookies were so darn good i cant even explain it. best thing i made all month APRIL edition!!!! #sugarcookies #swirlcookies #bestcookies #easycookierecipe #lemoncookies #chocolatechipcookies #cookies
♬ original sound - Alex G-lilypcrumbs
Equipment
- 1 Cookie Scoop
Ingredients
- 1 1/2 cups cake flour 175g
- 1 1/2 cups all purpose flour 192g
- 3/4 tsp kosher salt
- 1 tsp baking soda
- 1 cup unsalted butter melted, 226 grams
- 1 1/4 cups granulated sugar 250g
- 1/4 cups brown sugar 50g, light OR dark is fine
- 1 tsp vanilla extract
- 1/4 tsp lemon extract OPTIONAL
- 1 large egg
- 1 large egg yolk
- 1/4 cup marshmallow fluff plus more for topping
- 4 tablespoons lemon curd plus more for topping
Instructions
- Preheat the oven to 375°F. Line a large cookie sheet with parchment paper.
- In a medium bowl, use a nonstick spatula to mix the melted butter and sugar
- Add in the egg+yolk and mix. Add in your extracts and mix until homogenous.
- Add in flour, baking soda, and salt. Fold mixture to combine. Dough will be thick!
- Dollop lemon curd in 1/2 tablespoon sized portions into dough. Dollop fluff in same fashion. Swirl knife through dollops and dough to create a swirled effect. You do not want to add too much marshmallow or fluff since they will melt in the oven and burn if they melt onto the cookie sheet itself.
- Scoop cookies using a 2 oz scooper. Try to get the fluff and curd at the top of the cookie in your scoop. As you scoop, you will need to re-layer some curd and fluff so every scoop has some! Place scoops on your parchment-lined sheet and place in freezer for two hours.
- Remove from freezer. Bake cookies for 10-13 minutes in the oven. If they don't look perfect, do not fret! Use a round cookie cutter or cup to shape them into perfect circles while they are warm right out of the oven. Also, top with just a little bit more fluff and curd for a pretty cookie! Let cool for another 10. Enjoy!