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Lemon Lavender Thumbprint Cookies Recipe

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4.4 from 122 reviews

Buttery shortbread cookies infused with fragrant lemon zest and floral lavender, filled with tangy lemon curd for an elegant and delightful spring dessert.

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 Oven: Set 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 dried lavender buds finely using a spice grinder or mortar and pestle to release their aromatic flavor and avoid coarse texture in the cookies.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to cream the softened butter and powdered sugar until the mixture is light and fluffy, about 3 minutes, which helps incorporate air for a tender cookie.
  4. Add Flavorings: Mix in lemon zest, ground lavender, vanilla extract, almond extract, and salt until thoroughly combined, infusing the dough with bright and floral notes.
  5. Incorporate Flour: Gradually add the all-purpose flour on low speed, mixing just until the dough forms. Avoid overmixing to keep the cookies tender and crumbly.
  6. Form Dough Balls: Roll the dough into 1-inch balls (about 1 tablespoon of dough each) and space them 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 create a well for the lemon curd filling.
  8. Bake Cookies: Bake in the preheated oven for 12-14 minutes, or until the edges are just slightly golden and the centers remain pale.
  9. Re-Press Indents: Immediately after removing from the oven, press the indentations again with the back of a small spoon if they have puffed up to maintain the wells for filling.
  10. Fill with Lemon Curd: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation for a tangy burst of flavor.
  11. Cool and Optional Dusting: Let the cookies cool completely on the baking sheet before transferring to a wire rack. Dust with powdered sugar if desired for an elegant finish.

Notes

  • Lavender tip: Start with 1 teaspoon if you’re sensitive to floral flavors. You can always add more next time to adjust to your taste.
  • Lemon curd swap: Raspberry jam, apricot preserves, or chocolate ganache are delicious alternatives for the filling.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months to maintain freshness.
  • Make-ahead: Prepare dough up to 2 days ahead and refrigerate, or freeze dough balls for up to 3 months for convenience.

Keywords: Lemon Lavender Thumbprint Cookies, lemon shortbread, lavender cookies, lemon curd cookies, spring dessert, floral cookies, thumbprint cookies

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