1-First Step: Make the raspberry curd base: Start by making the raspberry curd so it has time to cool before filling the cookies. Add 2 cups raspberries, 1 tablespoon water, and 1/4 cup of the sugar to a saucepan. Cook over medium heat until the berries soften and start to break down. Stir often so the mixture does not stick to the bottom of the pan. Once the berries are soft, press the mixture through a fine mesh strainer to remove the seeds. This step takes a little time, but it gives the curd a much smoother finish. Let the strained puree cool slightly before moving on.

2-Second Step: Finish the curd: In the same saucepan, whisk together the egg yolks, remaining sugar, lemon juice, and pinch of salt. Slowly add the cooled raspberry puree and stir well. Place the pan over medium-low heat and cook while stirring constantly. The curd should thicken slowly. Keep the heat low so the eggs do not scramble. When the mixture coats the back of a spoon, remove it from the heat and stir in the softened butter until smooth. Set the curd aside to cool completely.

3-Third Step: Build the lemon cookie dough: In a large bowl, mix the lemon zest with 1 cup granulated sugar. Rub or stir them together until the sugar smells strongly of lemon. This little step helps release the oils in the zest and makes the cookies taste brighter. Next, beat in the softened butter until the mixture looks light and fluffy. Add the egg, lemon juice, and lemon extract. Mix until everything is well combined. In a separate bowl, whisk together the flour, baking soda, and salt, then fold the dry mixture into the wet ingredients. Stir just until no dry flour remains. Overmixing can make the cookies less tender.

4-Fourth Step: Chill the dough: Cover the dough and chill it for 3 hours. This part is important because cold dough is easier to handle and bakes with better shape. It also helps the flavors settle, which gives the cookies a richer lemon taste. If you are short on time, do not skip this step. A well-chilled dough is much easier to scoop and shape. It also helps the cookies spread less in the oven, which is exactly what you want for a filled cookie.

5-Fifth Step: Shape, roll, and fill: Preheat the oven to 350°F. Line a baking tray with parchment paper. Scoop the chilled dough into balls, then roll each one first in granulated sugar and then in powdered sugar. The double coating gives the cookies a pretty crinkle effect after baking. Place the dough balls on the tray with space between them. Press a gentle indent into the center of each cookie using your thumb or the back of a small spoon. Spoon a small amount of raspberry curd into each center, being careful not to overfill.

6-Sixth Step: Bake and cool: Bake the cookies for about 15 minutes at 350°F. The edges should look set, while the centers stay soft. If your oven runs hot, start checking a minute or two early. After baking, let the cookies sit on the tray so they can finish setting up. This resting time matters because the cookies are delicate when they first come out of the oven. Once they have cooled slightly, move them to a wire rack. That helps keep the bottoms from getting too soft.

7-Final Step: Serve and enjoy: Once the cookies are fully cooled, serve them on a pretty plate or store them for later. The lemon cookie base is soft and tender, and the raspberry curd gives each bite a sweet-tart center. These cookies look beautiful on dessert trays, and they also make thoughtful homemade gifts.