Lemon Lavender Thumbprint Cookies Recipe

Introduction

These Lemon Lavender Thumbprint Cookies are a delightful blend of bright citrus and floral notes, perfect for spring or any time you want a fresh, elegant treat. Soft, buttery, and filled with tangy lemon curd, they make a lovely addition to your cookie tray.

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 oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Step 2: Prepare lavender by grinding dried lavender buds in a spice grinder or mortar and pestle until finely ground.
3. Step 3: Cream butter and powdered sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Step 4: Add lemon zest, ground lavender, vanilla extract, almond extract, and salt. Mix until combined.
5. Step 5: Gradually add flour on low speed, mixing just until the dough comes together. Be careful not to overmix.
6. Step 6: Roll dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets.
7. Step 7: Use your thumb or the back of a ½ teaspoon measuring spoon to press an indentation into the center of each cookie, creating a well.
8. Step 8: Bake for 12-14 minutes until the edges are just barely golden but the centers remain pale.
9. Step 9: Immediately after removing from the oven, press the indents again using the back of a small spoon if they have puffed up.
10. Step 10: While cookies are still warm, fill each indentation with about ½ teaspoon of lemon curd.
11. Step 11: Allow cookies to cool completely on the baking sheet, then transfer to a wire rack. Dust with powdered sugar if desired.

Tips & Variations

• For a stronger lavender flavor, increase the dried lavender slightly, but avoid using fresh lavender which can be too bitter.
• If lemon curd is not available, a good quality lemon jam or marmalade works well as a filling substitute.
• Use room temperature butter to ensure a smooth, creamy dough that holds shape well.
• To make these cookies vegan, substitute butter with a vegan alternative and use a plant-based powdered sugar.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week; bring to room temperature before serving. Lemon curd-filled cookies are best enjoyed fresh but can be gently warmed before serving to soften the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender is recommended for this recipe because it is less bitter and more concentrated. Fresh lavender can have a stronger, sometimes overpowering flavor that may alter the taste of the cookies.

What if I don’t have a spice grinder to grind the lavender?

If you don’t have a spice grinder, try using a mortar and pestle or finely chopping the dried lavender buds with a sharp knife. The goal is to have very fine pieces to distribute the flavor evenly.

Lemon Lavender Thumbprint Cookies Recipe

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★★★★★

4.5 from 79 reviews

• Author: Julian
• Total Time: 32 minutes
• Yield: 24 cookies 1x

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Description

These Lemon Lavender Thumbprint Cookies are delicate, buttery treats infused with fragrant culinary lavender and bright lemon zest. Each cookie features a tender crumb with a soft indentation filled with tangy lemon curd, making them perfect for afternoon tea or special occasions. The combination of floral lavender and citrusy lemon creates a uniquely refreshing flavor profile in a classic thumbprint cookie.

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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

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Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure cookies do not stick and bake evenly.
2. Grind lavender: Using a spice grinder or mortar and pestle, grind dried culinary lavender buds until finely ground to release their aromatic oils.
3. Cream butter and sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and powdered sugar together until the mixture is light and fluffy, approximately 3 minutes.
4. Add flavorings: Incorporate the lemon zest, ground lavender, vanilla extract, almond extract, and salt into the creamed butter mixture. Mix until well combined to evenly distribute the flavors.
5. Mix in flour: Gradually add the all-purpose flour on low mixer speed. Mix just until the dough comes together to avoid overdeveloping gluten, which can make cookies tough.
6. Shape dough balls: Roll the dough into 1-inch balls (about 1 tablespoon of dough each) and place them 2 inches apart on the prepared baking sheets, allowing space for spreading.
7. Create indentations: Press your thumb or the back of a ½ teaspoon measuring spoon into the center of each ball to form a well for filling.
8. Bake cookies: Bake in the preheated oven for 12-14 minutes until the edges are just beginning to turn golden but the centers remain pale and soft.
9. Repress indents: Immediately after removing from the oven, if the indentations have puffed up, gently press them again with the back of a small spoon to recreate the wells.
10. Fill with lemon curd: While cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation to add a luscious, tangy filling.
11. Cool and optionally dust: Allow cookies to cool completely on the baking sheet before transferring to a wire rack. Dust with powdered sugar if desired for an elegant finish.

Notes

• Grinding the lavender finely ensures it blends smoothly into the dough without sharp textures.
• Do not overmix the dough once flour is added to maintain tender cookies.
• If lemon curd is homemade, ensure it is well chilled before filling cookies.
• Cookies can be stored in an airtight container at room temperature for up to 3 days.
• These cookies freeze well; store unfilled cookies in a freezer-safe container and fill with lemon curd after thawing.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon lavender thumbprint cookies, lemon curd cookies, lavender cookies, thumbprint cookies, citrus cookies, floral cookies, easy cookie recipe, bake with lavender