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Lemon Lavender Thumbprint Cookies Recipe

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4.3 from 7 reviews

These Lemon Lavender Thumbprint Cookies are buttery shortbread treats infused with fragrant lemon zest and dried lavender, filled with tangy lemon curd for an elegant and refreshing spring dessert. Perfectly soft with delicate floral and citrus notes, they make a lovely addition to any cookie platter.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

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

  1. Preheat and prepare baking sheets: 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 for a subtle yet fragrant floral flavor throughout the cookies.
  3. Cream butter and sugar: In a large bowl, use an electric mixer on medium speed to cream the softened butter and powdered sugar until light and fluffy, about 3 minutes, ensuring a smooth and airy cookie base.
  4. Add flavorings: Mix in the lemon zest, ground lavender, vanilla extract, almond extract, and salt until fully combined to infuse the dough with bright and aromatic flavors.
  5. Incorporate flour: Gradually add the all-purpose flour on low speed, mixing just until the dough comes together; avoid overmixing to maintain a tender texture.
  6. Form dough balls: Roll the dough into 1-inch balls, approximately 1 tablespoon each, and place them 2 inches apart on the prepared baking sheets to allow space for spreading.
  7. Create indentations: Press your thumb or the back of a ½ teaspoon measuring spoon gently into the center of each dough ball to form a well for the filling.
  8. Bake cookies: Bake for 12–14 minutes, until the edges are just barely golden and the centers remain pale for a soft, delicate texture.
  9. Re-press indentations: Immediately after removing the cookies from the oven, press the indentations again using the back of a small spoon if they have puffed up, ensuring wells are ready for filling.
  10. Fill with lemon curd: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation for a tangy, creamy contrast to the buttery cookie.
  11. Cool and finish: Allow cookies to cool completely on the baking sheet before transferring them to a wire rack. Dust with powdered sugar if desired for an elegant finish.

Notes

  • Lavender tip: If sensitive to floral flavors, reduce lavender to 1 teaspoon initially and adjust in future batches according to taste.
  • Lemon curd alternatives: Substitute with raspberry jam, apricot preserves, or chocolate ganache for varied flavor options.
  • 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: Cookie dough can be prepared up to 2 days in advance and refrigerated, or dough balls can be frozen for up to 3 months for convenience.

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