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Lemon Lavender Thumbprint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 38 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lemon Lavender Thumbprint Cookies are delicate, buttery treats infused with fragrant dried lavender and bright lemon zest. Filled with tangy lemon curd and lightly dusted with powdered sugar, they offer a perfect balance of floral and citrus flavors. Ideal for afternoon tea or special occasions, these cookies have a tender texture and a charming appearance thanks to their filled thumbprint centers.

Ingredients

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 Garnish

  • 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). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Grind Lavender: Use a spice grinder or mortar and pestle to finely grind the dried culinary lavender buds. This releases their flavor and aroma uniformly throughout the dough.
  3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with powdered sugar using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3 minutes. This step aerates the dough for a tender texture.
  4. Add Flavorings: Incorporate the lemon zest, ground lavender, vanilla extract, almond extract, and salt into the creamed mixture. Mix until just combined, distributing the flavors evenly.
  5. Add Flour: Gradually add the all-purpose flour to the mixture on low mixer speed. Mix just until the dough forms and comes together, being careful not to overmix to maintain tenderness.
  6. Shape the Cookies: Roll the dough into 1-inch balls (approximately 1 tablespoon each). Place them on the prepared baking sheets, spacing each about 2 inches apart to allow spreading.
  7. Create Thumbprints: Press your thumb or the back of a ½ teaspoon measuring spoon into the center of each dough ball to create an indentation or well for the filling.
  8. Bake the Cookies: Bake the cookies for 12-14 minutes until the edges are barely golden, while the centers remain pale. This ensures the cookies are tender, not overbaked.
  9. Re-press Indents: Remove cookies from the oven and immediately re-press the indentations with the back of a small spoon in case they have puffed up during baking, ensuring a well for filling.
  10. Fill with Lemon Curd: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each thumbprint indentation.
  11. Cool and Finish: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack. Dust with powdered sugar if desired to add a delicate sweetness and presentation flair.

Notes

  • Grinding lavender finely is essential to evenly distribute its floral flavor throughout the dough.
  • Do not overbake the cookies to keep them tender and soft.
  • Re-pressing the thumbprint indentation after baking prevents the lemon curd from spilling over.
  • Use fresh lemon zest for the brightest flavor.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • Lemon curd can be homemade or store-bought depending on convenience.

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