Step 1

to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2

In a large bowl, beat the softened butter and granulated sugar until light and fluffy—this should take about 3-5 minutes.

Step 3

Beat in the eggs one at a time, making sure each is fully incorporated. Stir in the vanilla extract to enhance the flavor profile.

Step 4

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5

Gradually add the flour mixture to the butter mixture, stirring until just combined. Avoid over-mixing to keep the cookies tender.

Step 6

Scoop out tablespoon-sized balls of dough and place them on the prepared baking sheet, leaving space between each. Gently flatten each ball and use your thumb to create a small indentation in the center.

Step 7

Spoon a small amount of lemon curd into each indentation, being careful not to overfill.

Step 8

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.

Step 9

While the cookies are baking, melt the white chocolate chips and heavy cream together in a microwave-safe bowl, heating in 30-second intervals and stirring each time until smooth.

Step 10

Once the cookies have cooled completely, drizzle the melted white chocolate over each cookie and add a final drizzle of lemon curd for a pop of color and flavor.