Introduction

These Lemon Lavender Thumbprint Cookies combine delicate floral notes with bright citrus flavor for a unique and delightful treat. Soft, buttery cookies are filled with tangy lemon curd, making them perfect for springtime or any occasion that calls for a touch of elegance.

A white plate holds about ten soft, round cookies, each with a cracked light beige dough base speckled with tiny yellow bits. At the center of each cookie, there is a smooth, glossy dollop of pale yellow cream forming a small pool. On top of the cream, a tiny sprig of dried lavender with dark purple buds rests gently. The plate sits on a white marbled texture surface, and some extra dried lavender sprigs and lemon slices are placed casually around. The light is warm and natural, creating soft shadows and a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Grind the dried lavender buds finely using a spice grinder or mortar and pestle.
Step 3: In a large bowl, cream the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Step 4: Add lemon zest, ground lavender, vanilla extract, almond extract, and salt to the butter mixture; mix until combined.
Step 5: Gradually add the flour on low speed, mixing just until the dough comes together—avoid overmixing.
Step 6: Roll the dough into 1-inch balls (about 1 tablespoon each) and space them 2 inches apart on the prepared baking sheets.
Step 7: Make indentations in each ball by pressing your thumb or the back of a ½ teaspoon measuring spoon into the center, creating a well.
Step 8: Bake for 12-14 minutes until the edges are just barely golden and the centers remain pale.
Step 9: Immediately after removing from the oven, re-press the indentations if they have puffed up using the back of a small spoon.
Step 10: While cookies are still warm, fill each indentation with about ½ teaspoon of lemon curd.
Step 11: Let the cookies cool completely on the baking sheet, then transfer to a wire rack. Dust with powdered sugar if desired.

Tips & Variations

Use dried culinary lavender specifically for cooking to avoid bitter or overpowering flavors.
If you prefer a stronger lemon flavor, add a bit more lemon zest or top with a thin slice of candied lemon peel.
Substitute lemon curd with raspberry jam for a fruity twist that complements the lavender beautifully.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If filled with lemon curd, refrigeration is recommended and they will keep for about 5 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze unfilled cookie dough balls for up to 1 month; thaw before baking.

How to Serve

The image shows a white plate filled with soft, round cookies that have a light yellow dough with small lemon zest specks. Each cookie is about two layers high, with a thick base of crumbly dough and a glossy, smooth dollop of yellow lemon curd or cream in the center, topped with small sprigs of purple lavender for decoration. The cookies are piled in the middle, and around the plate are a few lavender stems and lemon slices, all set on a white marbled surface. The arrangement and lighting give a fresh and delicate feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

It’s best to use dried culinary lavender for this recipe, as fresh lavender can be too moist and less concentrated in flavor, which may affect the texture and taste of the cookies.

How do I grind dried lavender at home?

You can grind dried lavender buds finely using a spice grinder, coffee grinder, or mortar and pestle. Grinding releases the aromatic oils, ensuring a delicate lavender flavor throughout the dough.