Introduction

These Lemon Lavender Thumbprint Cookies combine bright citrus and floral notes for a delicate, flavorful treat. Soft buttery cookies with a tangy lemon curd center make them perfect for afternoon tea or a special dessert.

Lemon Lavender Thumbprint Cookies Recipe - Recipe Image

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). 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. Mix until combined.
Step 5: Gradually add the flour on low speed, mixing just until the dough comes together. Avoid overmixing.
Step 6: Roll dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets.
Step 7: Press your thumb or the back of a ½ teaspoon measuring spoon into the center of each cookie to create a well.
Step 8: Bake for 12-14 minutes until the edges are just barely golden and the centers remain pale.
Step 9: Right 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: Allow the cookies to cool completely on the baking sheet, then transfer to a wire rack. Dust with powdered sugar if desired.

Tips & Variations

For the best lavender flavor, be sure to use culinary-grade lavender and grind it finely to avoid any gritty texture.
If you prefer a different filling, try raspberry jam or honey instead of lemon curd for a tasty twist.
Chilling the dough for 30 minutes before rolling can help prevent spreading during baking.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. If filled with lemon curd, keep them refrigerated and consume within 3 days. To reheat, let come to room temperature; avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender has higher moisture and a stronger flavor which might affect texture and taste. It’s best to use dried culinary lavender for consistent results.

Is there a substitute for lemon curd?

Yes, you can use fruit preserves, jam, or even cream cheese frosting as alternatives to lemon curd for filling the cookies.

Lemon Lavender Thumbprint Cookies Recipe

Print Recipe

★★★★★

5 from 145 reviews

These Lemon Lavender Thumbprint Cookies combine the bright zestiness of lemon with the delicate floral notes of lavender, creating a sophisticated yet simple treat. Soft, buttery cookie dough is pressed with a thumbprint indentation, baked to tender perfection, then filled with luscious lemon curd for a tangy finish. Perfect for tea parties, gifts, or any occasion that calls for a delightful homemade cookie.

Author: zara
Prep Time: 20 minutes
Cook Time: 12-14 minutes
Total Time: 35 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

½ cup lemon curd (store-bought or homemade)

Optional

Powdered sugar for dusting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and allow even baking.
Grind the Lavender: Using a spice grinder or mortar and pestle, finely grind the dried culinary lavender to release its fragrant oils and ensure an even distribution in the cookie dough.
Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to cream the softened butter and powdered sugar together until the mixture is light and fluffy, about 3 minutes. This step creates a tender cookie texture.
Add Flavorings: Mix in the lemon zest, ground lavender, vanilla extract, almond extract, and salt until all are well incorporated, infusing the dough with vibrant flavor.
Incorporate Flour: Gradually add the all-purpose flour on low mixer speed, mixing just until the dough comes together. Take care not to overmix to keep the cookies tender and crumbly.
Form Cookie Balls: Roll the dough into 1-inch balls, approximately 1 tablespoon of dough each. Space them about 2 inches apart on the prepared baking sheets to allow room for spreading.
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” that will hold the lemon curd filling.
Bake: Place the baking sheets in the oven and bake the cookies for 12 to 14 minutes, or until the edges are just barely golden while the centers remain pale, indicating the perfect tenderness.
Re-Press Indentations: Immediately after removing the cookies from the oven, gently re-press the indentations with the back of a small spoon if they have puffed up during baking, ensuring enough space for the filling.
Fill with Lemon Curd: While the cookies are still warm, spoon approximately ½ teaspoon of lemon curd into each indentation for a tart, smooth finish.
Cool and Serve: Allow the cookies to cool completely on the baking sheets, then transfer them to a wire rack. Optionally, dust with powdered sugar before serving for a pretty presentation.

Notes

For best flavor, use fresh lemon zest and high-quality lemon curd.
Ensure the butter is softened but not melted to achieve the ideal dough consistency.
If you don’t have culinary lavender, you can omit it or substitute with lemon thyme for a different but complementary flavor.
The cookies can be stored in an airtight container for up to 3 days; add lemon curd filling just before serving to prevent sogginess.
To grind lavender without a spice grinder, use a mortar and pestle or finely chop it with a sharp knife.

Keywords: lemon lavender cookies, thumbprint cookies, lemon curd cookies, floral cookies, spring dessert, tea cookies, homemade cookies