Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Beat in 2 large eggs one at a time and mix in 1 teaspoon of pure vanilla extract until smooth.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually fold into the wet ingredients.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.

Use a cookie scoop to drop dough balls onto prepared sheets, spaced about 2 inches apart.

Bake for 10-12 minutes until edges are golden brown and centers appear slightly soft.

Cool cookies for about 5 minutes before transferring to a wire rack.

Drizzle with lemon curd, ensuring not to overload to prevent sogginess.

Heat ½ cup of heavy cream over low heat, mixing in ¼ cup of granulated sugar until dissolved.

Spoon the mixture over the lemon curd on each cookie, then sprinkle with a thin layer of granulated sugar and caramelize with a kitchen torch.

Let the cookies rest for a few moments before serving.