Lavender Lemon Curd Cookies
These tender, buttery cookies are filled with bright lemon curd and infused with floral lavender, perfect for tea parties and brunches.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened (room temperature for best texture)
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice (fresh is best)
- 1 unit zest of 1 lemon
- 1 teaspoon dried culinary lavender, crushed lightly Use culinary-grade only
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For Filling
- 1 cup lemon curd (store-bought or homemade)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and sugar until pale and fluffy, about 2–3 minutes.
- Add the eggs, lemon juice, lemon zest, and crushed dried lavender. Mix until smooth and combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined — avoid overmixing.
Baking
- Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared sheet.
- Press an indentation into the center of each cookie with your thumb or the back of a teaspoon.
- Spoon a small dollop of lemon curd into each indentation (about 1/2 teaspoon).
- Bake 12–15 minutes, or until the edges are lightly golden. Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 7 days. Can freeze baked cookies without curd for up to 3 months.