Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ cup powdered sugar
- ¼ cup white granulated sugar
- 1 tablespoon lemon zest (from 1 large lemon)
- ¾ cup unsalted butter, cubed and cold
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ cup white granulated sugar (for rolling)
- ¼ cup lemon curd (store-bought or homemade)
Instructions
- In a large bowl, sift together flour, cornstarch, and powdered sugar. Stir in ¼ cup granulated sugar and lemon zest.
- Add cold cubed butter and rub in with fingertips until mixture resembles fine breadcrumbs.
- Lightly whisk egg yolks and vanilla, then add to the bowl. Cut in with a butter knife until the dough begins to hold, then knead briefly until smooth.
- Wrap dough in cling wrap and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment. Place remaining ½ cup sugar in a shallow bowl for rolling.
- Roll tablespoon-sized portions of dough (about 21g each) into balls, coat in sugar, and arrange on baking sheets with space between each.
- Bake for 12 minutes, until edges are pale golden. Immediately make an indent in the center of each cookie using your thumb or the end of a wooden spoon.
- Fill indents with lemon curd. Transfer to a wire rack to cool completely before serving.
Notes
- Chilling the dough is essential for keeping the cookies from spreading too much.
- For extra lemon flavor, add ½ teaspoon lemon extract to the dough.
- Cookies can be stored in an airtight container for up to 4 days.
- Use homemade lemon curd for the freshest flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 15 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
