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Lemon Lavender Thumbprint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 14 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lemon Lavender Thumbprint Cookies are delicate, buttery treats infused with fragrant culinary lavender and bright lemon zest. Each cookie has a charming thumbprint filled with tangy lemon curd, creating a perfect balance of floral and citrus flavors. With a tender texture and a hint of vanilla and almond, these cookies are ideal for tea time, holiday baking, or as a delightful gift.

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 Topping

  • 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: 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

  • Finely grinding the lavender is key to avoiding a gritty texture and ensures even flavor distribution.
  • Do not overmix the dough after adding flour to keep cookies tender and crumbly.
  • If lemon curd is not available, raspberry jam or other fruit preserves can be substituted for a different twist.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • Ensure cookies are completely cool before dusting with powdered sugar to prevent melting.

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