Usually I leave the cookie making up to other members of my family, but this year, my mom and I decided to contribute to the group by trying out this cookie. We are both a big fan of citrus flavored things, and this cookie has a good citrus bite to complement the sugar cookie and marshmallow frosting. They were a bit labor intensive for a cookie, but the result is worth it.
Total Time: 55 minutes
Serves: 24 (1 cookie each)
- 1 roll Pillsbury refrigerated sugar cookies (We used bagged cookie mix, where you had to add butter and eggs, in order to make it easier to mix in the lemon peel easier)
- 1/3 cup all-purpose flour
- 1 teaspoon grated lemon peel
- 1/3 cup coarse sugar (decorating sugar)
- 1 jar (7oz) marshmallow creme (1 1/2 cups)
- 1 cup butter, softened
- 1/2 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
- 1/2 cup plus 2 teaspoons lemon curd
- Heat oven to 350°F. In a large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended. If making dough from scratch, add the extra flour and lemon peel to your mix before you blend it together to form the dough. Shape the dough into 24 (1 1/4 inch) balls. Roll balls in coarse sugar to coat completely. Place 2 inches apart on ungreased cooking sheet.
- Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 5 minutes.
- To make frosting, in a large bowl, beat marshmallow creme, butter, and vanilla with an electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Place frosting in a decorating bag with a fitted tip.
- Place a dollop of lemon curd in the center of each cookie. Pipe frosting around and on top of the lemon curd.