Name: Lemon Lavender Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: PT-491928H13M59S
Total time: 30 min
Cuisine: American
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

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Introduction

Bright and fragrant, Lemon Lavender Thumbprint Cookies offer a delicate balance of citrus and floral notes in every bite. These buttery cookies are filled with tangy lemon curd, making them a delightful treat perfect for afternoon tea or any special occasion.

A small round tart with two visible layers sits on a white marbled surface. The bottom layer is a soft, pale yellow dough mixed with small purple lavender buds, giving a rough, homemade texture. The top layer is a smooth, glossy yellow custard filling, sitting in the center of the dough base. A metal spoon is above the tart, dripping a dollop of the same yellow custard onto it. Around the tart, there are small sprigs of fresh purple lavender and some scattered white flour on the surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Grind the dried lavender buds finely using a spice grinder or mortar and pestle to avoid any crunchy bits.
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.
Step 4: Add lemon zest, ground lavender, vanilla extract, almond extract, and salt. Mix until well combined.
Step 5: Gradually add the flour on low speed, mixing just until the dough comes together. Avoid overmixing to keep cookies tender.
Step 6: Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets.
Step 7: Make indentations in the center of each dough ball using your thumb or the back of a ½ teaspoon measuring spoon to create wells for the filling.
Step 8: Bake for 12-14 minutes until the edges are just barely golden while the centers remain pale.
Step 9: Immediately after removing from the oven, gently press down the indents again if they have puffed up, using the back of a small spoon.
Step 10: While still warm, fill each indentation with about ½ teaspoon of lemon curd.
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

Grind lavender finely for even flavor without crunchy bits.
Chill the dough for 15-20 minutes if it becomes too soft to help cookies hold their shape.
Try substituting lemon curd with raspberry jam, apricot preserves, or chocolate ganache for different flavors.
Drizzle melted white chocolate over cooled cookies for an elegant finish.
Replace lavender with orange blossom water and use orange curd for a citrus-floral twist.

Storage

Store cookies in an airtight container at room temperature for up to 5 days, layering them between parchment paper to prevent sticking. You can freeze filled cookies for up to 2 months—thaw at room temperature for about 30 minutes before serving. For convenience, freeze unbaked dough balls for up to 3 months; bake them directly from frozen, adding 1-2 extra minutes to the baking time.

How to Serve

The image shows a close-up of a small tart with two layers. The bottom layer is a crinkled, pale yellow dough embedded with small purple lavender buds, shaped into a round base with slightly uneven edges. The top layer is a smooth, glossy, bright yellow custard filling sitting neatly inside the dough shell. A silver spoon, held above the tart, is adding more of the same glossy custard filling onto the top, creating a small mound. The tart rests on a white marbled surface scattered with some flour and a few sprigs of lavender nearby, adding a delicate touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender is preferred as fresh lavender may contain too much moisture and can alter the texture of the cookies. If using fresh, make sure it is completely dried beforehand.

What if I don’t have lemon curd?

You can substitute lemon curd with any fruit jam or preserves, such as raspberry or apricot, or even chocolate ganache for a richer flavor. Store-bought curds work well if you don’t want to make your own.