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Lavender Lemon Curd Cookies

Tender and fragrant cookies filled with lemon curd, combining the bright flavors of lemon and the floral notes of lavender perfect for sharing.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 80
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, room temp Make sure the butter is at room temperature for best mixing.
  • ½ cup confectioners powdered sugar
  • ½ teaspoon vanilla bean paste or vanilla extract
  • zest from 1 lemon lemon zest Zest the lemon before juicing.
  • 2 tablespoons culinary lavender buds Use culinary lavender buds for best flavor.
  • ½ cup lemon curd Can be homemade or store-bought.

Method
 

Preparation
  1. If making homemade lemon curd, prepare it in advance to allow it to chill.
  2. In a small mixing bowl, combine the flour and salt and set aside.
  3. In a medium mixing bowl, cream the room temperature butter with a hand mixer until nice and creamy, about 2 minutes.
  4. Add the powdered sugar and mix until smooth and creamy.
  5. Add the vanilla paste, lemon zest, and lavender buds and mix in with a spatula.
  6. Pour in half of the flour mixture and stir to combine. Add the remaining flour and mix until a dough forms.
  7. Wrap the dough in plastic wrap and form a log. Chill in the fridge for 1 hour.
  8. Preheat the oven to 325°F.
  9. Remove the dough from the fridge, cut the log into ¼ inch pieces, and roll each piece into a ball.
  10. Place the balls on a baking sheet lined with a silicone mat.
  11. Press the middle of each ball and add a dollop of lemon curd, being careful not to overfill.
  12. Place the baking sheet in the freezer for 15 minutes.
  13. Bake for 13-15 minutes. Allow to cool on the pan for 10 minutes before transferring to a cooling rack.

Notes

Keep cooled cookies in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for up to 7 days. For the best flavor, use culinary lavender buds.