Lemon Lavender Thumbprint Cookies Recipe
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.
- 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
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
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Grind lavender: Using a spice grinder or mortar and pestle, finely grind the dried culinary lavender buds to release their aroma and flavor.
- 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.
- Add flavorings: Mix in the lemon zest, ground lavender, vanilla extract, almond extract, and salt until fully combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill with lemon curd: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation.
- 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
Find it online: https://yumwithmia.com/lemon-lavender-thumbprint-cookies-recipe/
