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Lemon Lavender Thumbprint Cookies

Lemon Lavender Thumbprint Cookies for an Elegant Treat

Enjoy delightful Lemon Lavender Thumbprint Cookies, an elegant treat with citrus and floral notes.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Creates a rich flavor and tender texture; European-style is best for an indulgent bite.
  • 1/2 cup Powdered Sugar Provides sweetness and helps the cookies maintain their shape after baking.
  • 1 tablespoon Lemon Zest Adds a vibrant citrus flavor; fresh lemons are recommended for the best taste.
  • 1 tablespoon Culinary Lavender Imparts a subtle floral note; ensure it’s food-grade and finely crushed to avoid a gritty texture.
  • 1 teaspoon Vanilla Extract Enhances the depth of flavor; almond extract can be used as a substitute.
  • 1/2 teaspoon Almond Extract A small amount strengthens the floral essence.
  • 1/4 teaspoon Salt Balances sweetness and enhances flavor.
  • 1 3/4 cups All-Purpose Flour Gives structure to the cookies; be careful not to overmix.
For the Filling
  • 1/2 cup Lemon Curd Fills the thumbprint; can be homemade or store-bought.
For Finishing Touches
  • optional tablespoon Powdered Sugar Dust for extra sweetness and visual appeal.

Equipment

  • Baking sheets
  • Mixing Bowl
  • Hand mixer
  • sifter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Cream together the softened unsalted butter and powdered sugar with a hand mixer for about 3 minutes until light and fluffy.
  2. Add fresh lemon zest, culinary lavender, vanilla extract, and almond extract into the butter-sugar mixture. Mix well and gradually sift in the all-purpose flour, mixing on low speed until just combined.
  3. Roll the dough into 1-inch balls and place them on ungreased baking sheets. Create a deep indent in the center of each ball with your thumb.
  4. Bake the cookies for 10-12 minutes or until the edges turn golden brown. Rotate baking sheets halfway through.
  5. Allow the cookies to cool for about 5 minutes, then fill each thumbprint with lemon curd.
  6. Dust with powdered sugar if desired, then allow to cool completely before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 50mgPotassium: 30mgSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

These cookies can be made ahead of time. Store in an airtight container to maintain freshness.

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