1-First Step: Make the raspberry curd first Start with the filling so it has time to cool and thicken. Add 2 cups raspberries, 1 tablespoon water, 9 tablespoons sugar, and 1 1/2 tablespoons lemon juice to a small saucepan. Cook over medium heat, stirring often, until the raspberries break down and the mixture becomes juicy and hot, usually about 5 to 7 minutes. In a separate small bowl, whisk the 2 egg yolks with the pinch of salt. Slowly spoon a little of the hot raspberry mixture into the yolks while whisking constantly. This step helps prevent the eggs from scrambling. Then pour the yolk mixture back into the saucepan and cook on low heat, stirring until the curd thickens enough to coat the back of a spoon.

2-Second Step: Finish the curd with butter Remove the saucepan from the heat and stir in 2 tablespoons unsalted butter, softened, until smooth. If you want a silky filling, press the curd through a fine mesh sieve to remove the seeds. This is optional, but it gives the cookies a polished look and a smoother bite. Transfer the curd to a bowl, cover it with plastic wrap pressed directly onto the surface, and chill it until fully cool.

3-Third Step: Mix the cookie dough In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers for a few seconds to help release the lemon oils. This tiny step makes the lemon flavor stronger and fresher. Add the softened butter and beat until creamy, then mix in the egg, lemon juice, and lemon extract. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry mixture to the wet ingredients a little at a time, mixing just until the dough forms. The dough should feel soft but not sticky. If it seems too loose, let it rest for a few minutes before shaping.

4-Fourth Step: Chill the dough properly Cover the bowl with plastic wrap and chill the dough for 2 to 3 hours in the refrigerator. This step is very important because it firms up the butter, helps the cookies hold their shape, and makes them easier to roll. If you are in a hurry, you can chill them for at least 1 hour, but the longer rest gives you better texture and flavor.

5-Fifth Step: Shape and coat the cookie balls Preheat your oven to 350°F. Line baking sheets with parchment paper. Scoop the chilled dough into even portions and roll each piece into a ball. First roll the dough balls in granulated sugar, then in powdered sugar for that classic sweet coating. You can also use just one sugar if you prefer a simpler look, but the double roll gives a lovely finish. Place the dough balls on the baking sheet with enough space between them to allow for a little spreading. If you are making thumbprint-style cookies, press a small indent into the center of each ball before baking. If you prefer sandwich-style cookies, bake them as round cookies and fill them later.

6-Sixth Step: Bake until set Bake the cookies for about 10 to 12 minutes, or until the edges look set and the centers still look slightly soft. Do not wait for them to brown too much. Lemon cookies taste best when they stay light in color and tender in the middle. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack.

7-Final Step: Fill and serve Once the cookies are fully cool, spoon or pipe the chilled raspberry curd into the center of each cookie. If you made sandwich cookies, spread curd on the flat side of one cookie and top it with another. If you made thumbprints, fill the centers with a small spoonful of curd. Serve them on a pretty plate, and if you like, dust them lightly with powdered sugar before bringing them to the table.