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Lemon Lavender Thumbprint Cookies Recipe

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★★★★★

4.4 from 51 reviews

These Lemon Lavender Thumbprint Cookies are delicate, buttery treats with a fragrant hint of lavender and bright lemon zest. Soft baked with a buttery crumb, each cookie is topped with a luscious dollop of lemon curd for a burst of citrus flavor. Perfect for springtime gatherings or afternoon tea, these charming cookies combine floral and citrus notes in a simple, elegant 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 Garnish

  • 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. Prepare Lavender: Grind the dried lavender buds finely using a spice grinder or mortar and pestle to release their aromatic flavor evenly in the dough.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to beat the softened butter and powdered sugar until the mixture becomes light and fluffy, about 3 minutes. This step is crucial for a tender texture.
  4. Add Flavorings: Mix in lemon zest, ground lavender, vanilla extract, almond extract, and salt until well combined to infuse the dough with bright and floral notes.
  5. Incorporate Flour: Gradually add the all-purpose flour to the mixture on low speed, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender.
  6. Shape Cookies: Roll the dough into 1-inch balls (around 1 tablespoon each) and place 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 make a well for the lemon curd filling.
  8. Bake: Bake the cookies for 12-14 minutes, or until the edges are just barely golden while the centers remain pale and soft.
  9. Re-press Indents: Immediately after removing the cookies from the oven, gently press the centers again with the back of a small spoon if they have puffed up, ensuring a perfect cavity for filling.
  10. Fill Cookies: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation for a zesty, creamy finish.
  11. Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. Dust with powdered sugar if desired for an elegant touch.

Notes

  • Be sure not to overmix the dough once the flour is added, as this can result in tough cookies.
  • Grinding the lavender finely helps to avoid any coarse texture in the cookies and evenly distributes the flavor.
  • If lemon curd is homemade, ensure it has fully cooled before using for best results.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.
  • For a nuttier flavor, consider substituting almond extract with a small amount of finely chopped toasted almonds mixed into the dough.

Keywords: Lemon lavender cookies, thumbprint cookies, lemon curd cookies, floral cookies, baked cookies, spring dessert, tea time treats

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