Introduction

Lemon Lavender Thumbprint Cookies combine zesty citrus with delicate floral notes for a unique, delightful treat. These buttery cookies are filled with tart lemon curd, making them perfect for afternoon tea or a special dessert.

The image shows multiple round cookies arranged on a white marbled surface. Each cookie has two layers: the bottom layer is a light beige, cracked, soft-looking dough that forms a flower-like shape with several segments. The top layer is a smooth, slightly raised dollop of bright yellow filling, which looks creamy and has some texture on top. The cookies cast soft shadows, adding depth to the scene. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Grind the dried lavender buds finely using a spice grinder or mortar and pestle.
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.
Step 4: Add the lemon zest, ground lavender, vanilla extract, almond extract, and salt. Mix until everything is well combined.
Step 5: Gradually add the flour on low speed, mixing just until the dough comes together—avoid overmixing.
Step 6: Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets.
Step 7: Press your thumb or the back of a ½ teaspoon spoon into the center of each ball to create an indentation.
Step 8: Bake for 12–14 minutes, until the edges are just barely golden but the centers remain pale.
Step 9: Immediately after removing from the oven, press the indentations again with the back of a small spoon if they have puffed up.
Step 10: While the cookies are still warm, fill each indentation with about ½ teaspoon of lemon curd.
Step 11: Let the cookies cool completely on the baking sheet before transferring them to a wire rack. Dust with powdered sugar if you like.

Tips & Variations

If you are sensitive to floral flavors, reduce the lavender to 1 teaspoon and adjust in future batches.
Substitute lemon curd with raspberry jam, apricot preserves, or chocolate ganache for different flavor profiles.
For a quicker option, use store-bought lemon curd, or make your own for a fresher taste.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months—just thaw at room temperature before serving. For best results, fill the cookies with lemon curd after thawing. Reheat gently if desired, but these cookies are delicious served at room temperature.

How to Serve

The image shows five small white bowls arranged on a white marbled surface. One bowl contains four yellow lemon wedges placed in a stacked way. Another bowl has several small pale yellow cubes of butter, neatly stacked. Two smaller bowls are filled with tiny dried purple lavender buds. The largest bowl is filled with white flour, heaped slightly in the center with some uneven texture. Around the bowls, there are scattered small lavender sprigs and a few thin curls of yellow lemon peel, adding delicate color contrasts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender is preferred for baking as fresh lavender has a higher moisture content and can affect the texture and flavor balance. If using fresh, reduce the amount and ensure it’s edible culinary lavender.

How do I prevent the cookie indents from puffing up too much?

Press the indentations again immediately after baking while the cookies are still warm. This helps maintain a well-defined well for the lemon curd filling.