Lemon Lavender Thumbprint Cookies Recipe

Introduction

These Lemon Lavender Thumbprint Cookies are buttery shortbread treats with a delicate floral hint and bright lemon flavor. Filled with tangy lemon curd, they make an elegant dessert perfect for spring gatherings or afternoon tea.

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: Grind 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 space them 2 inches apart on the prepared baking sheets.
7. Step 7: Press your thumb or the back of a ½ teaspoon spoon into the center of each ball to create an indentation.
8. Step 8: Bake for 12-14 minutes until edges are barely golden and centers remain pale.
9. Step 9: After removing from the oven, gently re-press the indents if they’ve puffed up using the back of a small spoon.
10. Step 10: While cookies are still warm, fill each indentation with about ½ teaspoon lemon curd.
11. Step 11: Allow cookies to cool completely on the baking sheet before transferring to a wire rack. Dust with powdered sugar if desired.

Tips & Variations

• If you’re sensitive to floral flavors, reduce the lavender to 1 teaspoon and adjust to taste next time.
• Substitute lemon curd with raspberry jam, apricot preserves, or chocolate ganache for different flavor profiles.
• Dough can be made ahead and refrigerated for up to 2 days or freeze dough balls for up to 3 months.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies for up to 2 months. To reheat, let thaw at room temperature; warming briefly in a low oven can help revive their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender can be more potent and watery, which may affect the cookie texture. It’s best to use dried culinary lavender finely ground for even flavor and texture.

Is it okay to use store-bought lemon curd?

Absolutely! Store-bought lemon curd works well and saves time. Choose a high-quality brand for the best flavor.

Lemon Lavender Thumbprint Cookies Recipe

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4.4 from 135 reviews

Buttery shortbread cookies infused with lemon zest and finely ground lavender, filled with tangy lemon curd. These elegant and easy-to-make thumbprint cookies are a perfect springtime dessert or tea-time treat, combining floral and citrus flavors with a soft, crumbly texture.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Grind Lavender: Using a spice grinder or mortar and pestle, finely grind the dried culinary lavender buds to release their fragrance and blend them evenly throughout the dough.
3. 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, which helps create a tender cookie texture.
4. Add Flavorings: Mix in the lemon zest, ground lavender, vanilla extract, almond extract, and salt until fully combined, infusing the dough with aromatic and citrus notes.
5. Incorporate Flour: Gradually add the all-purpose flour on low mixer speed and mix just until the dough comes together; avoid overmixing to keep the cookies tender and crumbly.
6. Shape Cookies: Roll the dough into 1-inch balls (approximately 1 tablespoon each) and place them about 2 inches apart on the prepared baking sheets to allow space for spreading.
7. Create Indentations: Press the center of each dough ball with your thumb or the back of a ½ teaspoon measuring spoon to make a well for the filling.
8. Bake: Bake the cookies for 12–14 minutes until the edges turn just barely golden while the centers remain pale, ensuring the shortbread texture.
9. Repress Indents: Immediately after removing the baking sheets from the oven, press the indentations again if they have puffed up so the lemon curd will fit properly.
10. Fill and Cool: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation. Cool the cookies completely on the baking sheets, then transfer them to a wire rack. Dust with powdered sugar if desired for an elegant finish.

Notes

• Lavender tip: If you are sensitive to floral flavors, start with 1 teaspoon of ground lavender and adjust to taste in future batches.
• Lemon curd swap: Raspberry jam, apricot preserves, or chocolate ganache also make delicious fillings to vary the flavor.
• Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months to preserve freshness.
• Make-ahead: The dough can be refrigerated for up to 2 days or shaped into dough balls and frozen for up to 3 months for convenience.

Keywords: Lemon Lavender Cookies, Thumbprint Cookies, Lemon Curd Cookies, Shortbread, Spring Dessert, Floral Cookies, American Dessert