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.

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). Line two baking sheets with parchment paper to ensure cookies do not stick and bake evenly.
Grind lavender: Using a spice grinder or mortar and pestle, grind dried culinary lavender buds until finely ground to release their aromatic oils.
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.
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.
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.
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.
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.
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.
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.
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.
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