Print

Lemon Lavender Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

These Lemon Lavender Thumbprint Cookies are a delightful blend of citrus and floral flavors, perfect for a refreshing treat. Soft buttery cookies are subtly infused with dried culinary lavender and lemon zest, filled with tangy lemon curd, and dusted with powdered sugar for an elegant finish. They’re simple to prepare and bake to a tender, lightly golden perfection, making them an ideal sweet bite for tea time or any special occasion.

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 and Finishing

  • ½ cup lemon curd (store-bought or homemade)
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Grind the Lavender: Use a spice grinder or mortar and pestle to finely grind the dried culinary lavender buds, releasing their fragrance and flavor for the dough.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes, creating a smooth base for your cookies.
  4. Add Flavorings: Mix in lemon zest, ground lavender, vanilla extract, almond extract, and salt until everything is well combined, infusing the dough with citrusy and floral notes.
  5. Incorporate Flour: Gradually add the all-purpose flour while mixing on low speed, just until the dough comes together. Take care not to overmix to keep the cookies tender.
  6. Shape Dough Balls: Roll the dough into 1-inch balls, approximately 1 tablespoon each, and place them spaced 2 inches apart on the prepared baking sheets to allow room for spreading.
  7. Create Thumbprints: Press your thumb or the back of a ½ teaspoon measuring spoon into the center of each dough ball, making an indentation or well to hold the lemon curd filling.
  8. Bake the Cookies: Bake for 12-14 minutes until the edges are just starting to turn golden, while the centers remain pale and soft.
  9. Re-press Indentations: Immediately after removing from the oven, if the indentations have puffed up, press them down again gently with the back of a small spoon to ensure room for filling.
  10. Fill with Lemon Curd: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation, distributing the filling evenly.
  11. Cool and Finish: Let the cookies cool completely on the baking sheets, then transfer to a wire rack. Dust with powdered sugar if desired, adding a touch of sweetness and an elegant presentation.

Notes

  • To grind lavender, use culinary-grade dried lavender buds to avoid bitterness.
  • You can substitute lemon curd with raspberry jam or another tart fruit preserve for variation.
  • Ensure butter is softened but not melted to achieve the right cookie texture.
  • Do not overmix the dough to keep the cookies tender and crumbly.
  • 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, soft butter cookies, tea time cookies, homemade cookies

Find it online: https://dylangranv.com/lemon-lavender-thumbprint-cookies-recipe/