Lemon Meringue Sugar Cookies

Ingredients

• 1 1/2 cups cake flour (175g)
• 1 1/2 cups all-purpose flour (192g)
• 3/4 tsp salt
• 1 tsp baking soda
• 1 cup unsalted butter, melted
• 1 1/4 cups granulated sugar (250g)
• 1/4 cup packed light brown sugar (50g)
• 2 tsp vanilla extract
• Optional: 1/2 tsp lemon extract
• 1 large egg + 1 egg yolk
• 1/4 cup marshmallow fluff (plus more for topping)
• 4 tablespoons lemon curd (plus more for topping)

Directions

• Preheat the oven to 375F. Line a large cookie sheet with parchment paper.
• Using a spatula, mix the melted butter and both sugars in a medium bowl.
• Add the egg and yolk and mix. Add the extracts and mix until homogenous.
• Add the flours, baking soda, and salt. Fold to combine; the dough will be thick.
• Dollop the lemon curd in 1/2-tablespoon portions into the dough, then dollop the fluff the same way. Swirl a knife through the dollops and dough to create a marbled effect.
• Scoop the cookies with a 2 oz scoop, trying to catch some curd and fluff at the top of each. As you scoop, re-layer some curd and fluff so every scoop has some. Place on the parchment-lined sheet and freeze for 2 hours.
• Remove from the freezer and bake 10 to 13 minutes. Let cool 10 minutes, then top with extra curd and fluff if you like.

From Alex on Instagram.