Ingredients
Equipment
Method
- Make the homemade lemon curd in advance (at least through step 7 of your recipe), or prepare it the day before and refrigerate until needed.
- Set your oven to 180°C (350°F) and line a baking tray with parchment paper or a silicone mat; set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Whisk the egg and sugar in a large bowl until well combined. Add the oil, lemon juice, lemon extract, vanilla extract, and lemon zest, whisking until the mixture is smooth.
- Add the dry ingredients to the wet mixture and gently fold together until you have a cohesive dough.
- Using a small cookie scoop, portion out the dough and roll each piece into a ball.
- Coat each dough ball by rolling it in the icing sugar 2–3 times, making sure they're fully covered. Arrange them on the prepared baking tray.
- Bake the cookies for 12 minutes, until they're set but still soft in the center.
- As soon as the cookies come out of the oven, use the back of a 1-tablespoon measuring spoon to make an indentation in the center of each cookie.
- Fill each indentation with lemon curd.
- Let the cookies cool on the tray for 5–10 minutes before transferring to a wire rack to finish cooling.
Nutrition
Notes
For best results, make the lemon curd ahead of time so it has time to cool and thicken. If you're short on time, high-quality store-bought lemon curd is a good substitute. You can refrigerate the finished cookies for up to four days or freeze the baked, unfilled cookies for up to three months. For the signature crinkled look, roll each dough ball in powdered sugar multiple times. The cookies are most tender the day they're baked and are well suited for tea parties and dessert trays.