Lemon Lavender Thumbprint Cookies Recipe

Introduction

These Lemon Lavender Thumbprint Cookies combine bright citrus flavors with the subtle floral notes of lavender for a delightful treat. Soft and buttery, they are filled with tangy lemon curd that makes every bite irresistible. Perfect for afternoon tea or a sweet snack any time.

Ingredients

• 1 cup (226g) unsalted butter, softened
• ½ cup (60g) powdered sugar
• 1 tablespoon lemon zest (from about 2 lemons)
• 1½ teaspoons dried culinary lavender, finely ground
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¼ teaspoon salt
• 2 cups (250g) all-purpose flour
• ½ cup lemon curd (store-bought or homemade)
• Optional: powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: Grind the dried lavender buds finely using a spice grinder or mortar and pestle.
3. Step 3: In a large bowl, cream the softened butter and powdered sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Step 4: Add the lemon zest, ground lavender, vanilla extract, almond extract, and salt to the butter mixture and mix until combined.
5. Step 5: Gradually add the flour on low speed, mixing just until the dough comes together; avoid overmixing.
6. Step 6: Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets.
7. Step 7: Press your thumb or the back of a ½ teaspoon measuring spoon into the center of each cookie to create indentations.
8. Step 8: Bake for 12-14 minutes until the edges are just barely golden, while the centers remain pale.
9. Step 9: Immediately after removing from the oven, press the indentations again if they have puffed up, using the back of a small spoon.
10. Step 10: While the cookies are still warm, fill each indentation with about ½ teaspoon of lemon curd.
11. Step 11: Allow the cookies to cool completely on the baking sheet, then transfer to a wire rack. Dust with powdered sugar if desired.

Tips & Variations

• For a more pronounced lavender flavor, increase the amount slightly but avoid overpowering the lemon.
• If you don’t have a spice grinder, finely chop the lavender buds with a sharp knife before adding.
• Substitute lemon curd with raspberry jam or honey for different flavor variations.
• Chilling the dough for 30 minutes before baking can help maintain the cookie shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days to keep them fresh. If you have added lemon curd filling, keep them refrigerated and consume within 2 days. To reheat, bring to room temperature or warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

It is best to use dried culinary lavender for this recipe, as fresh lavender can be more pungent and watery, which might affect the texture and flavor balance of the cookies.

How do I make homemade lemon curd?

Homemade lemon curd is made by gently cooking lemon juice, zest, sugar, butter, and eggs until thickened. You can find many easy recipes online that produce a rich and tangy curd perfect for these cookies.

Lemon Lavender Thumbprint Cookies Recipe

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4.8 from 115 reviews

These Lemon Lavender Thumbprint Cookies combine delicate floral notes of lavender with bright, zesty lemon for a unique and delightful flavor. Soft, buttery cookies are filled with tangy lemon curd, making them the perfect treat for spring or any time you want a fragrant and refreshing cookie.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (226g) unsalted butter, softened
• ½ cup (60g) powdered sugar
• 1 tablespoon lemon zest (from about 2 lemons)
• 1½ teaspoons dried culinary lavender, finely ground
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¼ teaspoon salt
• 2 cups (250g) all-purpose flour

Filling

• ½ cup lemon curd (store-bought or homemade)

Optional

• Powdered sugar for dusting

Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Grind lavender: Using a spice grinder or mortar and pestle, finely grind the dried culinary lavender buds to release their aroma and flavor.
3. Cream butter and sugar: In a large bowl, use an electric mixer on medium speed to cream the softened butter and powdered sugar until the mixture is light and fluffy, about 3 minutes.
4. Add flavorings: Mix in the lemon zest, ground lavender, vanilla extract, almond extract, and salt until fully combined.
5. Incorporate flour: Gradually add the all-purpose flour on low mixer speed and mix just until the dough comes together, being careful not to overmix to keep the cookies tender.
6. Form dough balls: Roll the dough into 1-inch balls, about 1 tablespoon each, and place them 2 inches apart on the prepared baking sheets.
7. Create thumbprints: Press your thumb or the back of a ½ teaspoon measuring spoon into the center of each dough ball to create an indentation or well.
8. Bake the cookies: Bake in the preheated oven for 12 to 14 minutes, until the edges are just barely golden and the centers still look pale.
9. Re-press indents: Immediately after removing the cookies from the oven, press the indentations again with the back of a small spoon if they’ve puffed up during baking.
10. Fill with lemon curd: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation.
11. Cool and finish: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack. Dust with powdered sugar if desired before serving.

Notes

• Ensure the lavender is culinary grade and finely ground to avoid a gritty texture.
• Overmixing the dough can make the cookies tough; mix only until combined.
• If lemon curd is homemade, ensure it is fully set and chilled before using.
• For a more intense lemon flavor, you can increase the lemon zest slightly.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: lemon lavender cookies, thumbprint cookies, lemon curd cookies, floral cookies, spring dessert, buttery cookies