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Lemon Lavender Thumbprint Cookies Recipe

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★★★★★

4.9 from 87 reviews

Buttery shortbread cookies infused with fragrant lemon zest and finely ground culinary lavender, filled with tangy lemon curd in the centers. These elegant spring-inspired thumbprint cookies offer a delicate floral and citrus flavor, perfect for a refreshing dessert or afternoon tea treat.

Ingredients

Scale

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 to release their fragrance, ensuring they incorporate smoothly into the dough.
  3. Cream Butter and Sugar: In a large mixing bowl, beat together the softened unsalted butter and powdered sugar on medium speed using an electric mixer until the mixture becomes light and fluffy, about 3 minutes. This creates a tender cookie texture.
  4. Add Flavorings: Mix in the lemon zest, finely ground lavender, vanilla extract, almond extract, and salt until all ingredients are well combined, infusing the dough with vibrant aromatic flavors.
  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 maintain a tender crumb.
  6. Form Cookie Balls: Roll the dough into approximately 1-inch diameter balls (about 1 tablespoon of dough each) and place them 2 inches apart on the prepared baking sheets to allow space for spreading.
  7. Create Thumbprint 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 filling.
  8. Bake Cookies: Bake in the preheated oven for 12-14 minutes, until the edges of the cookies are just beginning to turn golden while the centers remain pale for the perfect texture.
  9. Re-Press Indents: Immediately after removing from the oven, gently re-press the indentations using the back of a small spoon if they have puffed up during baking to ensure they stay open for filling.
  10. Fill with Lemon Curd: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation, adding a tangy burst of flavor.
  11. Cool and Serve: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack. Dust with powdered sugar if desired before serving.

Notes

  • Lavender Tip: If sensitive to floral flavors, start with 1 teaspoon of lavender and adjust in future batches.
  • Lemon Curd Alternatives: Raspberry jam, apricot preserves, or chocolate ganache make delicious filling swaps.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.
  • Make-Ahead: The dough can be prepared up to 2 days in advance and refrigerated, or portion dough balls can be frozen for up to 3 months.

Keywords: lemon lavender thumbprint cookies, lemon curd cookies, shortbread cookies, spring dessert, floral cookies, American dessert

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