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Lemon Lavender Thumbprint Cookies Recipe

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★★★★★

4.8 from 113 reviews

These delightful Lemon Lavender Thumbprint Cookies combine the bright zest of lemon with the floral notes of lavender for a uniquely fragrant and delicious treat. Soft, buttery shortbread cookies are topped with tangy lemon curd, making them perfect for afternoon tea or a light dessert.

Ingredients

Scale

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 Finishing

  • ½ cup lemon curd (store-bought or homemade)
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat Oven: 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 until they become a fragrant powder to evenly infuse flavor throughout the dough.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and powdered sugar until the mixture is light and fluffy, about 3 minutes.
  4. Add Flavorings: Incorporate the lemon zest, finely ground lavender, vanilla extract, almond extract, and salt into the creamed butter mixture. Mix well until fully combined.
  5. Add Flour: Gradually add the all-purpose flour to the bowl on low mixer speed, mixing just until the dough comes together. Be careful not to overmix to maintain a tender cookie texture.
  6. Form Dough Balls: Roll the dough into 1-inch balls, approximately 1 tablespoon each, and space them about 2 inches apart on the prepared baking sheets to allow room for spreading.
  7. Create Indentations: Press your thumb or the back of a ½ teaspoon measuring spoon into the center of each dough ball to create a small well for the lemon curd filling.
  8. Bake Cookies: Bake the cookies for 12-14 minutes, or until the edges are just barely golden while the centers remain pale, indicating soft, tender cookies.
  9. Re-press Indentations: Remove the cookies from the oven and immediately press into any puffed-up indentations again with the back of a small spoon to maintain space for the filling.
  10. Add Lemon Curd: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation to add a tangy, fruity contrast.
  11. Cool and Finish: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack. Optionally, dust with powdered sugar for a delicate, pretty finish.

Notes

  • Make sure not to overmix the dough after adding flour to keep cookies tender and crumbly.
  • Grinding lavender finely is important to avoid a gritty texture in the cookies while distributing the floral flavor evenly.
  • If lemon curd is too thick, warm it slightly to make spooning into the indents easier.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • These cookies pair beautifully with tea or light coffee.

Keywords: lemon lavender cookies, thumbprint cookies, lemon curd cookies, floral cookies, buttery cookies, shortbread, lemon dessert

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