These Lavender Lemon Curd Cookies are so full of flavor and perfect for dessert, tea, or coffee. Made with fresh lemon zest, culinary lavender buds, and lemon curd these cookies are sure to be a crowd-pleaser.
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Why I Love These Lavender Lemon Curd Cookies
It's no secret that I love lavender and lemon curd or that lavender and lemon make a delicious pair. It would only make sense to make a Lavender Lemon Curd Cookie!
These shortbread cookies are full of lavender and lemon flavors, similar to my Lemon Lavender Tart and my Lemon Lavender Bread Recipe, and are easy to make. You can use store-bought lemon curd or make your own.
If you are looking for unique recipes for a party or tea time, check out my Lavender Sourdough Discard Scones with Lemon Glaze and my Lemon Lavender Tart. All of these recipe pair lavender and lemon for delicious an unique treats.
Key Ingredients Needed to Make These Cookies
You only need a handful of ingredients to make these lemon lavender shortbread cookies. The most important thing to remember is to use culinary lavender buds.
- Unsalted Butter - make sure the butter is at room temp before making these cookies. You know it's ready when you push your finger on the surface and it makes a slight indent, but it's not oily. If you use salted butter, omit the salt from the recipe.
- Vanilla Bean Paste - vanilla bean paste is an amazing product that adds even more vanilla flavor and has the seeds, however, you can use regular vanilla extract as well.
- Lemon Zest - lemon zest is a must-have in this recipe to enhance the lemon flavor and add an element of freshness to the cookies.
- Culinary Lavender Buds - you can find these in most gourmet grocery stores or online. Culinary lavender buds are best because they are made for baking and have a sweeter flavor.
- Lemon Curd - lemon curd is surprisingly easy to make at home, but store-bought lemon curd is delicious as well.
*See the recipe card for the complete list of ingredients and quantities.
Is All Lavender Edible?
All lavender is edible, however, not all lavender is the same. I recommend culinary lavender (usually English lavender) because it has the best taste and is sweeter than other lavender varieties which can be bitter.
Most of the dried lavender for cooking you find in-store and online are for culinary purposes, but double-check the description or ask if you are not sure. You can find culinary lavender at most local grocery stores in the bulk section and on Amazon.
Make the Lemon Curd First
If you are making homemade lemon curd, make that first. Lemon curd typically needs an hour to chill after cooking. Check out my Lemon Curd Recipe for step-by-step instructions.
You can also make the lemon curd a day or two ahead of time. If you don't want to make lemon curd, store-bought lemon curd will work just as well.
How to Make Lemon Lavender Shortbread Cookies
Mix the flour and salt together and set aside. In a separate bowl, add the butter and mix with a hand mixer until creamy. Add the powdered sugar and continue to mix.
Add the vanilla paste, lemon zest, and lavender buds and mix in with a spatula. Pour in half of the flour mixture and stir to combine. Add the remaining flour and fully combine. Chill the dough in the fridge for 60 minutes.
Remove the dough from the fridge and cut the log into ¼" pieces. Take each piece and quickly roll it into a round ball.
Put each ball onto a baking sheet lined with a silicone mat and gently press the middle of each ball with your finger or a rounded spoon. Place a dollop of lemon curd into the middle of each cookie being careful not to overfill it.
Place the baking sheet in the freezer for 15 minutes. While the cookies are getting cold, preheat the oven to 325°F.
Bake the cookies for 13-15 minutes and then remove them from the oven. Allow the cookies to cool on the pan for 10 minutes and then place them on a cooling rack to cool completely.
Expert Tips
- Use culinary lavender - It's sweeter and less bitter than ornamental varieties.
- Chill the dough - Keeps the cookies from spreading too much while baking.
- Don't overmix - Stir just until combined for a tender cookie.
- Let cookies cool fully - Warm cookies can melt or absorb the curd.
- Optional: dust with powdered sugar - Adds a pretty finish without overwhelming flavor.
How to Store These Lavender Cookies
Store any leftover cookies in a sealable container in the fridge for 3-4 days. You can freeze the shortbread cookies, but leave out the lemon curd until you are ready to enjoy them.
More Lemon Lavender Recipes to Check Out
If you get a chance to make these Lavender Lemon Curd Cookies, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Lavender Lemon Curd Cookies
Equipment
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temp
- ½ cup confectioners powdered sugar
- ½ teaspoon vanilla bean paste (vanilla extract)
- zest from 1 lemon
- 2 tablespoons culinary lavender buds
- ½ cup lemon curd (homemade or store-bought)
Instructions
- If you are making homemade lemon curd, make sure you give it enough time to chill. Plan ahead. and make it in the morning or the day before.
- In a small mixing bowl add the flour and salt, mix them together, and set aside.
- In a medium mixing bowl, add the room temperature butter and mix with a hand mixer until nice and creamy, about 2 minutes. Add the powdered sugar and continue to mix until smooth and creamy.
- Add the vanilla paste (or extract), lemon zest, and lavender buds and mix in with a spatula.
- Pour in half of the flour mixture and stir to combine. Add the remaining flour and fully combine until you have a nice dough.
- Wrap the dough in plastic wrap and form a log. Chill the dough in the fridge for an hour.
- Remove the dough from the fridge and cut the log into ¼" pieces. Take each piece and quickly roll it into a round ball. Place each ball onto a baking sheet lined with a silicone mat.
- Gently press the middle of each ball with your finger or a rounded spoon (my measuring spoon worked perfectly!). Place a dollop of lemon curd into the middle of each cookie being careful not to overfill it.
- Place the baking sheet in the freezer for 15 minutes. While the cookies are getting cold, preheat the oven to 325°F.
- Bake the cookies for 13-15 minutes and then remove them from the oven. Allow the cookies to cool on the pan for 10 minutes and then place them on a cooling rack to cool completely.
Notes
- Store the cookies - Store any leftover cookies in a sealable container in the fridge for 3-4 days.
- Freeze the cookies - You can freeze the shortbread cookies, but leave out the lemon curd until you are ready to enjoy them.
- Use culinary lavender - It's sweeter and less bitter than ornamental varieties.
- Chill the dough - Keeps the cookies from spreading too much while baking.
- Don't overmix - Stir just until combined for a tender cookie.
- Let cookies cool fully - Warm cookies can melt or absorb the curd.
- Optional: dust with powdered sugar - Adds a pretty finish without overwhelming flavor.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Jean says
Hi, Emily. I made a batch of Lavender Lemon Curd Cookies last summer. They were the best cookies I have ever eaten so...I decided to make them for my soon to be daughter-in-law's bridal shower. I want to bake the cookies then freeze them for a few weeks. What hints can you give me? Thanks!
Emily says
Hi Jean, I would recommend baking the cookies and allowing them to cool completely. Layer the cookies on parchment paper, wrap with plastic wrap, then place them in a sealable bag or container. Once you are ready to use the cookies, thaw in the fridge overnight, then fill with the curd right before serving. I hope you have a beautiful shower! 😊
Maddie says
These cookies sound wonderful! Can I use vanilla extract instead of vanilla bean paste?
Emily says
Hi Maddie, yes, you can use vanilla extract instead. Happy Baking!