The dough is a simple butter cookie sharpened with a tablespoon of lemon zest, chilled twenty minutes so the balls hold their shape.
Each one is rolled first in granulated sugar and then heavily in powdered sugar, which is what gives the cracked white surface. The curd goes in after baking so it stays glossy and bright.
How to Make It
Dough creamed
Beat the butter and 2/3 cup sugar until creamy. Beat in the egg, vanilla and lemon zest.
Chilled
Mix in the flour, baking powder and salt just until a dough forms. Chill 20 minutes.
Rolled in two sugars
Heat the oven to 350°F. Roll the dough into 20 balls. Roll each first in granulated sugar and then generously in powdered sugar.
Thumbprinted
Arrange on lined baking sheets and press a deep thumbprint into each center.
Baked
Bake 10 to 12 minutes, until the edges are set and the powdered coating is crinkled. Re-press the centers gently if they puff.
Filled
Cool completely, then spoon about 1 1/2 tsp prepared lemon curd into each center and finish with a little fresh lemon zest.
The Order Each Cookie Is Built
Four steps per ball, in this order.
Dough ball
One of twenty, rolled from chilled dough.
Granulated sugar
A first light roll.
Powdered sugar
A heavy second roll for the crinkle.
Thumbprint
Pressed deep before baking, re-pressed after.
Lemon curd spooned in once the cookies are cold.
Ingredient Notes
- Prepared lemon curd
- Two-thirds of a cup, about a teaspoon and a half per cookie.
- Lemon zest
- A tablespoon in the dough, plus a little more for finishing.
- Two sugars for rolling
- Granulated first, then a heavy coat of powdered sugar.
Success Tips
- Press the thumbprint deeper than looks necessary; the cookies puff as they bake.
- Use the rounded end of a teaspoon to re-press hot centres safely.
- Fill the cookies close to serving so the curd stays domed and shiny.
Why This Recipe Works
- A double sugar roll is what makes the coating crack rather than dissolve.
- A deep thumbprint before baking leaves a well the curd can sit in.
- Re-pressing the centres straight out of the oven keeps the wells open.
- Filling cold cookies means the curd never bakes or dulls.
Serving Ideas
Arrange them filled-side up on a plate with a little extra zest scattered over.
Storage and Reheating
Refrigerate
Store unfilled cookies airtight and fill as needed; refrigerate filled ones if the curd label says so.
Frequently Asked Questions
Do I fill before or after baking?
After. The cookies cool completely first, then take the curd.
Is the curd homemade?
No. This recipe uses prepared lemon curd.
