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Lemon Lavender Thumbprint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 27 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 59 minutes
  • Yield: 24 servings 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lemon Lavender Thumbprint Cookies are delicate buttery treats infused with fragrant lavender and bright lemon zest, filled with tangy lemon curd for a perfect balance of floral and citrus flavors.

Ingredients

Units Scale

Cookies

  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 1/2 teaspoons dried culinary lavender, finely ground
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 cups (250g) all-purpose flour

Filling and Optional

  • 1/2 cup lemon curd (store-bought or homemade)
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat and prepare baking sheets. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Prepare lavender. Grind dried lavender buds in a spice grinder or mortar and pestle until finely ground.
  3. Cream butter and sugar. Cream butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Add flavorings. Add flavorings including lemon zest, ground lavender, vanilla extract, almond extract, and salt. Mix until combined.
  5. Add flour. Add flour gradually on low speed, mixing just until the dough comes together. Don’t overmix.
  6. Form dough balls. Roll dough into 1-inch balls (about 1 tablespoon each) and place 2 inches apart on prepared baking sheets.
  7. Create indentations. Make indentations by pressing your thumb or the back of a ½ teaspoon measuring spoon into the center of each cookie, creating a well.
  8. Bake cookies. Bake for 12-14 minutes until edges are just barely golden. The centers should still look pale.
  9. Re-press indents. Re-press indents immediately after removing from oven if they’ve puffed up, using the back of a small spoon.
  10. Fill with lemon curd. Fill cookies while still warm with about ½ teaspoon of lemon curd in each indentation.
  11. Cool and dust. Cool completely on the baking sheet, then transfer to a wire rack. Dust with powdered sugar if desired.

Notes

  • Do not overmix dough once flour is added to keep cookies tender.
  • Re-press cookie indents immediately after baking to maintain the well for filling.
  • Use finely ground lavender for the best texture and flavor distribution.
  • Cooling completely before transferring prevents cookies from breaking.

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