Make the lemon curd first. I like to make the curd the day before so it's chilled and ready to go when I want to make these lemon curd cookies. Lemon curd recipe
Whisk the dry ingredients together in a large mixing bowl: All-Purpose flour, cake flour, corn starch, baking powder, baking soda and salt. Set aside.
1 1/4 cups all-purpose flour, 1 cup cake flour, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
Using a stand mixer fitted with the paddle attachment cream the butter and sugar on medium speed until combined, about 2-3 minutes. Scraping down the sides of the bowl as needed. (Pro tip: I love rubbing the lemon zest and sugar together in this step, and then creaming the butter and lemon sugar together for a more lemony forward cookie!)
12 Tbsp. unsalted butter, cold, cubed, 1 cup granulated sugar
Add in the egg, egg yolk, lemon juice, lemon zest (if you didn't add it in the previous step), lemon extract, vanilla extract. Gradually add in the dry ingredients just until combined, careful not to over mix.
1 large egg, 1 large egg yolk, 1/2 tsp. lemon extract, 2 Tbsp. fresh-squeezed lemon juice, 2 tsp. lemon zest, 1/2 tsp. vanilla extract
Chill the dough for at least 30 minutes, or up to 3 days. Chilling the dough helps develop the flavors, prevents cookies from spreading and just makes the dough easier to work with.
Preheat the oven to 350°F. Line two baking sheets with parchment paper or Silpat/silicone baking mats.
Let the dough sit at room temperature for a few minutes. Then scoop and roll the cookie dough into 1-1 1/2 Tbsp. sized cookie dough balls. Roll in graduated sugar first, then in powdered sugar and place on prepared cookie sheet. Recipe yields ~32 cookies
1/4 cup granulated sugar, 1/4 cup powdered sugar, plus more for dusting
Use your thumb, the end of a wooden spoon, or a wine cork to press a shallow indentation into the middle of each cookie. Fill each indent with about 1 teaspoon chilled lemon curd.
Bake for 9-10 minutes or until the edges are lightly golden brown. Do not over bake. Remove from the oven, let them cool for just a minute or two then transfer to a cooling rack. Transferring them early on helps prevent them from cooking longer on the hot baking sheet.
If your cookies aren't perfectly circular, while the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges.
Add more lemon curd in the middle, if desired, and dust with additional powdered sugar.
Store lemon curd cookies in the refrigerator for up to 4 days. Whether you use store-bought or homemade curd, the cookies needs to be kept in the refrigerator. Enjoy!