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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.

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. 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

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