Lemon Lavender Thumbprint Cookies Recipe

Introduction

These Lemon Lavender Thumbprint Cookies offer a delicate balance of floral and citrus flavors in a buttery, tender treat. Perfect for afternoon tea or a light dessert, they bring a touch of elegance to any cookie plate.

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 the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: Grind the dried lavender buds finely using a spice grinder or mortar and pestle.
3. Step 3: In a large bowl, cream the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Step 4: Mix in lemon zest, ground lavender, vanilla extract, almond extract, and salt until well combined.
5. Step 5: Gradually add the flour on low speed, mixing just until the dough comes together; avoid overmixing.
6. Step 6: Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets.
7. Step 7: Press your thumb or the back of a ½ teaspoon measuring spoon into the center of each dough ball to create a well for filling.
8. Step 8: Bake for 12-14 minutes until the edges are barely golden and the centers remain pale.
9. Step 9: Immediately after removing from the oven, re-press the indentations if they have puffed up using the back of a small spoon.
10. Step 10: While the 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 more intense lavender flavor, gently toast the dried lavender before grinding.
• Substitute lemon curd with raspberry jam for a different fruity twist.
• Chill the dough for 30 minutes before shaping to make it easier to handle in warm kitchens.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If filled with lemon curd, refrigerate and consume within 2 days. Reheat briefly at room temperature before serving if chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender contains more moisture and a stronger flavor, which can affect the texture and taste. It’s best to use dried culinary lavender for this recipe.

What if I don’t have lemon curd?

You can substitute lemon curd with store-bought fruit jams or preserves, or make a simple lemon glaze to fill the indentations.

Lemon Lavender Thumbprint Cookies Recipe

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★★★★★

4.7 from 60 reviews

These Lemon Lavender Thumbprint Cookies are delicate, buttery treats infused with the subtle floral notes of lavender and bright citrusy lemon zest. Soft and lightly crumbly, each cookie is filled with a luscious dollop of lemon curd, offering a perfect balance of sweet and tangy flavors. Ideal for afternoon tea or a light dessert, these elegant cookies are simple to prepare and bring a fresh, aromatic twist to the classic thumbprint cookie.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 and Garnish

• 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: Finely grind the dried culinary lavender buds using a spice grinder or mortar and pestle until they become a fine texture, enhancing their aromatic quality in the dough.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to beat the softened butter and powdered sugar together until the mixture is light and fluffy, roughly 3 minutes, creating a smooth base for your dough.
4. Add Flavorings: Incorporate the lemon zest, finely ground lavender, vanilla extract, almond extract, and salt into the creamed mixture. Mix well until all ingredients are fully combined.
5. Mix in Flour: Gradually add the all-purpose flour to the wet mixture on low speed, mixing just until the dough comes together. Be careful not to overmix to keep the cookies tender.
6. Shape Dough Balls: Roll the dough into 1-inch balls (about 1 tablespoon of dough each) and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
7. Create Indentations: Use your thumb or the back of a ½ teaspoon measuring spoon to press a small well into the center of each dough ball, forming a thumbprint shape for the filling.
8. Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, until the edges barely begin to turn golden but the centers remain pale for a soft texture.
9. Re-press Indents: Immediately after removing the cookies from the oven, gently press the indentations again if they have puffed up during baking, using the back of a small spoon to maintain the thumbprint shape.
10. Fill with Lemon Curd: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation, allowing the filling to meld with the warm cookie base.
11. Cool and Serve: Allow the filled cookies to cool completely on the baking sheet before transferring them to a wire rack. Optionally dust with powdered sugar before serving for a delicate finish.

Notes

• Ensure butter is softened but not melted for the best cookie texture.
• Grinding the lavender finely is key to avoid a coarse texture in the cookies and to evenly distribute the flavor.
• If lemon curd is too runny, chill it slightly to thicken before filling the cookies.
• Cookies can be stored in an airtight container for up to 3 days to maintain freshness.
• Substitute almond extract with additional vanilla extract if preferred or if nut allergies are a concern.

Keywords: Lemon Lavender Thumbprint Cookies, lemon curd cookies, floral cookies, thumbprint cookies, lemon zest cookies, delicate cookies, spring dessert