Lavender Lemon Curd Cookies

5 from 2 votes

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!

Prep Time20

Cook Time12

Chill time1

Total Time1 32

Course: Desserts, Sweets

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 239kcal

Author: Kathleen Higashiyama

Equipment

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.

Storage

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