Gold Medal (Lemon Curd) Cookies

The latest installment from What's Gaby Cooking?
Avatar:
What's Gaby Cooking?
Author:
Publish date:
Social count:
237
The latest installment from What's Gaby Cooking?
Cupcakes :: Gold Medal Lemon Curd Sandwich Cookies 4.jpg

YOU GUYS! The summer games are in full swing and I’m legit glued to the TV. It’s weird because any other time of year I don’t watch sports, but the second the summer games are on I’m hardcore into everything from gymnastics to diving (even handball)! I even cry every time something incredible happens. Total sap. Owning up to it. Does anyone else do this? (I know I'm in good company with Emily). 

So, to get through the next bajillion hours of TV, I whipped up some gold medal-themed cookies because duh! Very fitting for this time of year. All you need is some gold sanding sugar (it's available on Amazon and in craft stores) and you’re in business. Happy baking!

xx - Gaby

Gold Medal Cookies

Cupcakes :: Gold Medal Lemon Curd Sandwich Cookies 2.jpg
Cupcakes :: Gold Medal Lemon Curd Sandwich Cookies 1.jpg
Cupcakes :: Gold Medal Lemon Curd Sandwich Cookies 3.jpg
Cupcakes :: Gold Medal Lemon Curd Sandwich Cookies 5.jpg
Cupcakes :: Gold Medal Lemon Curd Sandwich Cookies 4.jpg

Makes 36 cookies (18 sandwich cookies)

For the cookies:
1 1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks unsalted butter, softened
1/2 cup powdered sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
1 cup gold sanding sugar

For the filling:
1 jar store-bought Lemon Curd

Line two baking sheets with parchment paper.

Combine flour, cornstarch, and salt and whisk until combined.

In a large stand mixer, beat together butter and powdered sugar until fluffy. Add lemon zest and vanilla, then gradually add flour mixture. Mix on low just until dough forms.

Preheat oven to 350° F. Place sanding sugar in a medium sized bowl. Roll a heaping teaspoon of dough into a ball and roll through sugar, turning to coat. Transfer to baking sheet, spacing the balls 3/4 inch apart, pressing down on the tops to spread out the dough into a circle. Chill cookies on baking sheets for 30 minutes before baking. 

Bake until tops are slightly cracked and bottoms are pale golden, 12 to 14 minutes. Transfer the cookies to a rack to cool completely.

To fill the cookies, transfer the lemon curd to a large sealable plastic bag or pastry bag. Snip off one corner if using a plastic bag. Turn over half so the flat sides are facing up. Pipe about 1/2 teaspoon lemon curd on to half of the overturned cookies. Sandwich with remaining cookies and serve.