Lavender Lemon Curd Cookies are zesty, bright, and buttery cookie sandwiches with a rich lemon curd filling. They come together in just a few simple steps and are a definite crowd-pleaser!
These lavender lemon curd cookies are sweet, fragrant, and decadent. The delicate lavender shortbread cookies pair perfectly with the zesty homemade lemon curd. These flower-shaped cookies have been a big hit with our family and friends and know you and your loved ones will love them too!
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About Lavender Lemon Curd Cookies
- Flavor - The outside cookie is buttery and sweet with a floral accent. The lemon curd filling is sweet and rich.
- Texture - The outside has a light crispy bite while the while the curd center is soft and gooey.
- Effort - Despite their fancy appearance, these cookies don't require much effort.
- Time - It takes just 15 minutes to prepare the dough, 1 hour to chill it, about 12 minutes to bake the cookies, then just a few minutes to assemble the cookies.
Ingredients
- Butter - Butter adds rich flavor to the cookies. We prefer European butter because it has a higher fat content resulting in a crisper, more buttery cookie.
- Sugar - Sugar provides sweetness.
- Lemon zest and juice - Lemon zest and juice add a bright and zesty lemon accent to the cookies.
- Dried lavender - Dried lavender provides the signature floral accent.
- Vanilla extract - Vanilla extract adds complexity and sweetness to the cookie dough.
- All purpose flour - All purpose flour is the foundation for the cookies.
- Kosher salt - Kosher salt accentuates the rich flavor of the cookies.
- Lemon curd - Lemon curd is a vibrant and zesty spread bursting with lemon flavor.
See recipe card for quantities.
Substitutions and Variations
- Homemade lemon curd - If you have time, our homemade lemon curd is simple and delicious.
- No lavender - Omit the lavender from the cookies for a more pure buttery lemon cookie flavor.
- Gluten free - Use gluten free all purpose flour to make these cookies gluten-free. We recommend this gluten free flour for the best results. Please note we have not tried this so let us know if you try it!
- Chocolate or Nutella - Use chocolate or Nutella filling if you prefer a chocolatey cookie.
- No curd - Enjoy the lemon lavender cookies on their own without the curd.
Instructions
- Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, sugar, lemon juice, lemon zest, lavender, and vanilla extract until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl. (Photo 1 and 2)
- Combine ingredients - Reduce speed to low and add sifted flour and kosher salt and mix until the ingredients are just combined. Do not over-mix the dough. (Photo 3 and 4)
- Roll the dough (cookie cutter method) - Transfer the dough onto a sheet of parchment paper. Place a second sheet of parchment paper on top of the dough and roll with a rolling pin to create a ¼-½-inch sheet of dough, then refrigerate for at least 1 an hour. Use a cookie cutter of choice and cut the dough. Form the excess dough into a ball, roll it out into a sheet again, and cut with the cookie cutter. Continue until all the dough is used. Then place the cookies onto a parchment paper-lined baking sheet. (Photo 5, 6, 7, and 8)
- Roll the dough (roll and slice method) - If rolling and slicing the dough instead, transfer the dough onto a sheet of parchment paper. Form the dough into a 1½ to 2-inch wide log, wrap tightly, and twist the ends. Refrigerate for at least 1 hour. Slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet. Use a 1-inch round cookie cutter to cut and remove the centers of the cookies.
- Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Then bake for 10-14 minutes. The edges will be lightly browned. Then, remove from the oven and let cool. (Photo 9)
- Assemble - Place half of the cookies flat side up and add about 1 teaspoon of lemon curd in each cookie center. Do not add too much or the lemon curd will overflow. Then add the cookie tops to each bottom and gently press to make sandwiches. (Photo 10 and 11)
- Enjoy - Let the curd set then dust with powdered sugar. (Photo 12)
Tip - This recipe makes 10 3-inch cookie sandwiches or 15 2-inch cookie sandwiches. The number of cookies will vary depending on the size of the cookie cutter. The smaller the cookie, the shorter the bake time.
Storage
Store these lemon lavender shortbread cookies in an air-tight container and keep in a cool, dry place for up to 5 days. Be sure to cool down the cookies before you store them in a container to ensure the cookies maintain their texture while stored. The steam from hot cookies will make the cookies soggy inside of the container.
You can also freeze the cookies without the curd. To freeze, let the baked cookies reach room temperature then place them in a freezer safe storage bag, press out the air, and seal them. Place them in the freezer for up to 1 month then thaw them and add the lemon curd when you are ready to enjoy them.
Baking Tips
- Use an aluminum baking sheet for even heating and line with parchment paper to minimize sticking and cleanup time.
- Don't over-mix the dough to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough and dense.
- Bake on the middle rack for even baking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
- Cool down the cookies before you store them in a container to ensure the cookies maintain their texture. The steam from hot cookies will make the cookies soggy inside of the container.
- Adjust the amount of lavender depending on your preference. If you don't like lavender, you can omit it all together.
Recipe FAQs
Can I use other types of curd for these cookies?
Yes, lime or passion fruit curd will also be delicious.
Can I make lemon curd cookies gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free flour. Just be sure to use a 1:1 gluten free flour so the cookies will have the same consistency. Please note we have not tried this so let us know if you try it!
Can you buy lemon curd from the store?
Yes, lemon curd is typically kept in jars and sold in the same aisle as jam at supermarkets.
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📖 Recipe
Lavender Lemon Curd Cookies
Lavender Lemon Curd Cookies are zesty, bright, and buttery cookie sandwiches with a rich lemon curd filling. They come together in just a few simple steps and are a definite crowd-pleaser!
Servings: 10
Calories: 239kcal
Equipment
- 1 grater
- 1 flower cookie cutter optional
Ingredients
Lavender Lemon Curd Cookies
- 1 cup butter room temperature
- ½ cup sugar
- 1 tablespoon lemon zest or zest of 1 lemon
- 4 tablespoon lemon juice
- 3 tablespoon dried lavender
- 2 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 5 tablespoon lemon curd
- ¼ cup powdered sugar
Instructions
- Cream butter and sugar - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, sugar, lemon juice, lemon zest, lavender, and vanilla extract until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl.1 cup butter, ½ cup sugar, 1 tablespoon lemon zest, 4 tablespoon lemon juice, 2 teaspoon vanilla extract, 3 tablespoon dried lavender
- Combine ingredients - Reduce speed to low and add sifted flour and kosher salt and mix until the ingredients are just combined. Do not over-mix the dough.3 cups all purpose flour, 1 teaspoon kosher salt
- Roll the dough (cookie cutter) - Transfer the dough onto a sheet of parchment paper. Place a second sheet of parchment paper on top of the dough and roll with a rolling pin to create a ¼-½-inch sheet of dough, then refrigerate for at least 1 an hour. Use a cookie cutter of choice and cut the dough. Form the excess dough into a ball, roll it out into a sheet again, and cut with the cookie cutter. If making flower cookies, use a 1-inch round cookie cutter to cut and remove the centers of the cookies. Continue until all the dough is used. Place the cookies onto a parchment paper-lined baking sheet.
- Roll the dough (roll and slice) - Transfer the dough onto a sheet of parchment paper. Form the dough into a 1½ to 2-inch wide log, wrap tightly, and twist the ends. Refrigerate for at least 1 hour. Slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet.
- Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Bake for 10-14 minutes. The edges will be lightly browned. Remove from the oven and let cool.
- Assemble - Place half of the cookies flat side up and add about 1 teaspoon of lemon curd in each cookie center. Do not add too much or the lemon curd will overflow. Add the cookie tops to each bottom and gently press to make sandwiches. Let the curd set then dust with powdered sugar.5 tablespoon lemon curd, ¼ cup powdered sugar
Notes
Baking Tips
- This recipe makes 10 3-inch cookie sandwiches or 15 2-inch cookie sandwiches. The number of cookies will vary depending on the size of the cookie cutter. The smaller the cookie, the shorter the bake time.
- Use an aluminum baking sheet for even heating and line with parchment paper to minimize sticking and cleanup time.
- Don't over-mix the dough to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough and dense.
- Bake on the middle rack for even baking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
- Cool down the cookies before you store them in a container to ensure the cookies maintain their texture. The steam from hot cookies will make the cookies soggy inside of the container.
- Adjust the amount of lavender depending on your preference. If you don't like lavender, you can omit it all together.
- Store these lemon curd cookies in an air-tight container in a cool, dry place for up to 5 days. Be sure to cool down the cookies before you store them in a container to ensure the cookies maintain their texture while stored. You can also freeze the cookies without the curd. To freeze, let the baked cookies reach room temperature then place them in a freezer safe storage bag, press out the air, and seal them. Freeze them for up to 1 month then thaw them and add the lemon curd when you are ready to enjoy them.
Nutrition
Calories: 239kcal | Carbohydrates: 50g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 287mg | Potassium: 81mg | Fiber: 1g | Sugar: 20g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg
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