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lavender lemon curd cookies

Lavender Lemon Curd Cookies

These Lavender Lemon Curd Cookies are so full of flavor and perfect for dessert, tea, or coffee.
5 from 24 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 14 cookies
Calories: 143kcal
Author: EmilyFabulous


  • 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)


  • 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.


  • 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.


Serving: 14cookies | Calories: 143kcal | Carbohydrates: 13.6g | Protein: 1.5g | Fat: 9.8g | Saturated Fat: 6.3g | Cholesterol: 46mg | Sodium: 37mg | Potassium: 10mg | Fiber: 0.3g | Sugar: 6.6g | Calcium: 2mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.