Print

Lemon Lavender Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

These Lemon Lavender Thumbprint Cookies are delicate, buttery treats infused with fragrant dried lavender and bright lemon zest. Each cookie features a sweet, tangy lemon curd filling nestled in a perfect thumbprint indentation, creating a delightful floral-citrus flavor combination perfect for tea time or special occasions.

Ingredients

Scale

For the Cookies

  • 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

For the Filling

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

Instructions

  1. Prepare Oven and Lavender: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Finely grind the dried lavender buds using a spice grinder or mortar and pestle to ensure an even floral flavor without crunchy bits.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to cream the softened butter and powdered sugar together until the mixture is light and fluffy, about 3 minutes.
  3. Add Flavorings: Incorporate the lemon zest, ground lavender, vanilla extract, almond extract, and salt into the creamed mixture. Mix until all the flavorings are evenly combined.
  4. Mix in Flour: Gradually add the all-purpose flour at low mixer speed, mixing just until the dough comes together. Be careful not to overmix to keep the cookies tender.
  5. Form Cookie Balls: Roll the dough into 1-inch balls, approximately 1 tablespoon each, and place them about 2 inches apart on the prepared baking sheets.
  6. Create Thumbprints: Using your thumb or the back of a ½ teaspoon measuring spoon, gently press an indentation into the center of each dough ball to form wells for the filling.
  7. Bake Cookies: Bake in the preheated oven for 12-14 minutes until the edges are just barely golden, but the centers remain pale. This ensures a soft texture.
  8. Re-press Indentations: Immediately after removing the cookies from the oven, if the indentations have puffed up, gently press them down again using the back of a small spoon to maintain the wells for filling.
  9. Fill with Lemon Curd: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation, allowing the filling to settle nicely.
  10. Cool and Finish: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. If desired, dust the cooled cookies lightly with powdered sugar for a pretty finish.

Notes

  • Lavender tip: Start with 1 teaspoon if you’re sensitive to floral flavors; you can increase it next time.
  • Lemon curd swap: Raspberry jam, apricot preserves, or chocolate ganache are excellent alternatives.
  • Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
  • Make-ahead: Dough can be made up to 2 days ahead and refrigerated or freeze dough balls for up to 3 months.
  • Chill dough if soft: Refrigerate dough for 15-20 minutes if your kitchen is warm to help cookies hold their shape.
  • Re-press indents after baking to keep well shape for filling.
  • Use quality lemon curd for best flavor; fill cookies while warm for a nice texture.

Keywords: lemon lavender cookies, thumbprint cookies, lemon curd cookies, floral cookies, tea time cookies

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