• Preheat oven to 350°

Make Lemon Sugar (optional)

• Zest one lemon and add to a small bowl with ½ cup of granulated sugar. Using your fingertips, rub the lemon and sugar together for one minute. Set bowl aside and use to roll cookies in after scooping and before baking.

Make Cookies

• Prepare 2 baking sheets by lining with parchment paper.
• In a medium bowl, whisk together flour, baking soda, salt and lemon zest.
• Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed. Note: a hand-mixer may be used.
• Add the egg and lemon juice and mix on low speed until incorporated.
• Add the flour mixture and mix on low speed until combined.
• Using a small cookie scooper create balls of dough (approximately 2 tablespoons per cookie). Roll the dough in the lemon sugar (optional).
• Place the cookies onto the parchment-lined baking sheets. Leave approximately 2 inches of space between each cookie.
• Using your thumb or the back of a teaspoon, press into the middle of each cookie to make a well.
• Bake cookies for 10 - 12 minutes or until the tops are a pale golden color.
• Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely (note: if the 'cookie well' has minimized, press lightly again with your thumb or the back of a teaspoon to make the well larger).
• Spoon lemon curd into the well of each cookie.