Lemon Lavender Thumbprint Cookies Recipe
Delight in these delicate Lemon Lavender Thumbprint Cookies, combining the zesty brightness of lemon with the subtle floral notes of lavender. Soft butter cookies are filled with tangy lemon curd, creating a perfect balance of flavors and textures ideal for tea time or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Grind Lavender: Finely grind dried culinary lavender buds using a spice grinder or mortar and pestle to release their floral aroma and flavor, making them easier to incorporate into the dough.
- 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 becomes light and fluffy, approximately 3 minutes.
- Add Flavorings: Mix in lemon zest, ground lavender, vanilla extract, almond extract, and salt until all ingredients are well combined, enhancing the dough with layers of flavor.
- Incorporate Flour: Gradually add the all-purpose flour on low mixer speed, mixing just until the dough forms. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Roll the dough into 1-inch balls, roughly a tablespoon each, and place them about 2 inches apart on the prepared baking sheets.
- Create Indentations: Press your thumb or the back of a ½ teaspoon measuring spoon into the center of each dough ball to make a well for the filling.
- Bake: Bake the cookies for 12-14 minutes until the edges are lightly golden but the centers remain pale.
- Reset Indentations: Immediately after removing from the oven, press the indents again with the back of a small spoon if they have puffed up during baking.
- Fill Cookies: While the cookies are still warm, place about ½ teaspoon of lemon curd into each indentation.
- Cool and Finish: Allow the 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
- Lavender Tip: If you are sensitive to floral flavors, start with 1 teaspoon of lavender and increase in future batches as preferred.
- Lemon Curd Alternatives: Substitute lemon curd with raspberry jam, apricot preserves, or chocolate ganache for a different twist.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months to maintain freshness.
- Make-Ahead: Dough can be prepared up to 2 days in advance and refrigerated or freeze shaped dough balls for up to 3 months.
Keywords: Lemon Lavender Cookies, Thumbprint Cookies, Lemon Curd Cookies, Floral Cookies, Spring Cookies, Tea Cookies
