Prepare two baking sheets by lining them with parchment paper or silicone baking mats. Keep them aside.
Whisk the cake mix, eggs, and vegetable oil in a big bowl for 2 minutes or until they are smooth and fully incorporated.
Put the powdered sugar in a small bowl.
Scoop the cookie batter using a 1 1/2 Tablespoon cookie scoop and coat the cookie dough balls thoroughly with confectioner's sugar.
On the prepared cookie sheets, ensure that the coated cookie dough balls are spaced at a minimum of 3 inches apart.
Bake until lightly golden for 10-12 minutes.
Take a teaspoon measuring spoon and press it into the center of each cookie to make an indentation. Then, let them cool for 5 minutes.
Add approximately 1 teaspoon of lemon curd into every cookie well.
Notes
How to Store: To keep your cookies fresh and maintain their crispy texture, store them at room temperature in an airtight container. Place a piece of wax paper between the layers to prevent them from sticking together.
Cookie Scoop: For evenly sized cookies, use a cookie scoop to portion the dough. This ensures consistent sizes, resulting in a more uniform appearance and even baking.
Cake Mix: The lemon cake mix serves as a convenient base for these cookies, infusing them with a consistent and delightful lemon flavor. Get creative and experiment with different brands or variations of lemon cake mix to find your favorite.