Whether you’re a lavender lover or citrus fan, you’ll want to get your mixer ready for these fabulous floral cookies with a luscious lemon curd filling. 

Preparation

For the cookies, whisk the flour and salt together in a medium bowl. 

In a stand mixer or medium bowl with a hand mixer, cream the butter, granulated sugar, and lavender on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, add in the egg yolk and vanilla, and mix on low until just incorporated, about 20 seconds. 

With the mixer on low, add half of the flour mixture, wait 30 seconds, then add the rest. Stop mixing and scrape the sides as needed. Once the dough is fully combined, divide the dough in half and shape each half into a disk. Wrap each half in plastic wrap, then refrigerate until completely firm, about 3 hours.

For the lemon curd, prepare a medium mixing bowl with a fine-mesh sieve over the top. In a separate mixing bowl, whisk together the sugar, corn starch, and salt. Slowly whisk in the lemon juice until the sugar has dissolved. Whisk in the eggs and egg yolks.

Place a saucepan with 2 inches of water over medium heat until simmering. Set the bowl with the lemon and egg mixture over the simmering water, being careful that the bottom of the bowl does not touch the water. Whisking constantly, heat the mixture until it thickens to a pudding-like consistency, about 5 minutes.

Remove from heat and pass the curd through the prepared sieve into the mixing bowl. Whisk in the lemon zest and butter, 1–2 pieces at a time, waiting for the cubes to melt completely before adding the next batch.

Let the curd cool to room temperature. Press a piece of plastic wrap directly onto the surface of the curd to stop a skin from forming. Refrigerate until completely cold, about 4 hours, before using.

When dough is chilled, heat oven to 350°F and line baking sheets with parchment paper.

Unwrap a dough disk on a lightly floured surface and roll it out to ¼ inch thick. If the dough begins to crack and is too difficult to work with, let rest at room temperature until it is more pliable, but still cold.

Use a 2-inch fluted cookie cutter to cut out the cookies. Push together the scraps, reroll, and cut more cookies until you have no more dough. Place the cookies on the prepared baking sheets 1 inch apart. Repeat with the remaining dough disk. You will have around 60 cookies. Use a ¾-inch cookie cutter (or the base of a piping tip) to cut a hole in the center of half of the cookies.

Bake the cookies until golden and slightly browned on the edges, 8–10 minutes, rotating halfway through baking. Let the cookies cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

Flip the whole cookies upside down, then pipe or spoon about 1½ teaspoons of lemon curd into the centers, leaving about ¼–½ inch of room around the edges. Lightly press the tops of the cookies down onto the filling, then dust with powdered sugar.