Lemon Lavender Thumbprint Cookies Recipe
These Lemon Lavender Thumbprint Cookies are buttery shortbread treats infused with fragrant lemon zest and culinary lavender, filled with tangy homemade or store-bought lemon curd. Perfect for an elegant springtime dessert or tea-time snack, these cookies offer a delightful balance between floral, citrus, and sweet flavors.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Grind Lavender: Using a spice grinder or mortar and pestle, finely grind the dried culinary lavender buds until they are a fine powder. This ensures an even distribution of floral flavor throughout your cookies.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed until the mixture becomes light and fluffy, usually about 3 minutes. This step is crucial for the cookie’s tender texture.
- Add Flavorings: Incorporate the lemon zest, ground lavender, vanilla extract, almond extract, and salt into the creamed butter and sugar. Mix until all ingredients are well combined for a balanced flavor profile.
- Mix in Flour: Gradually add the all-purpose flour to the butter mixture on low speed, mixing just until the dough forms. Avoid overmixing to keep the cookies tender and crumbly.
- Shape Dough Balls: Roll the dough into 1-inch balls (approximately 1 tablespoon each) and space them about 2 inches apart on the prepared baking sheets to allow for spreading.
- 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 filling. This indent should be deep enough to hold the lemon curd.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are just beginning to turn golden while the centers remain pale, indicating they are baked through but still tender.
- Re-Press Indentations: Immediately after removing the cookies from the oven, press the centers again with the back of a small spoon if they have puffed up during baking, ensuring a well for the filling.
- Fill with Lemon Curd: While the cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation. The warmth will slightly soften the curd, making it meld perfectly with the cookie.
- Cool and Finish: Allow the cookies to cool completely on the baking sheet, then transfer them to a wire rack. If desired, dust the tops lightly with powdered sugar for an elegant finish before serving.
Notes
- Lavender Sensitivity: If you are sensitive to floral flavors, start with 1 teaspoon of ground lavender and adjust to taste in future batches.
- Filling Variations: Raspberry jam, apricot preserves, or chocolate ganache can be used as delicious alternatives to lemon curd.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 2 months.
- Make-Ahead Tips: The dough can be prepared up to 2 days in advance and refrigerated. Alternatively, shape dough balls and freeze them for up to 3 months, baking directly from frozen if desired.
