Go Back
–+ servings
Lemon Lavender Thumbprint Cookies

Lemon Lavender Thumbprint Cookies for a Spring Delight

Delight in Lemon Lavender Thumbprint Cookies, a perfect spring treat combining zesty lemon and floral lavender flavors.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 95
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter softened at room temperature
  • ¾ cup powdered sugar preferred over granulated sugar
  • 1 tablespoon lemon zest from about 2 fresh lemons
  • 1 teaspoon culinary lavender finely ground, food-grade
  • 1 teaspoon vanilla extract can substitute with almond extract
  • ½ teaspoon almond extract optional
  • 1 pinch salt to enhance flavor
  • 2 cups all-purpose flour mix carefully
For the Filling
  • 1 cup lemon curd high-quality or homemade preferred
For Dusting
  • optional powdered sugar for dusting sprinkle before serving

Equipment

  • electric mixer
  • Mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Cream the softened unsalted butter with powdered sugar using an electric mixer on medium speed for about 3 minutes until light and fluffy.
  2. Incorporate lemon zest, lavender, vanilla extract, and almond extract, mixing on low speed until combined.
  3. Gradually blend in all-purpose flour and salt, mixing on low speed until just combined.
  4. Preheat your oven to 350°F (175°C). Form dough into 1-inch balls and place them on a parchment-lined baking sheet, pressing a thumbprint into each ball.
  5. Bake for 12–15 minutes until the edges are lightly golden. Let them cool for a few minutes on the baking sheet.
  6. Fill each thumbprint with lemon curd while cookies are still warm.
  7. Allow the cookies to cool completely on a wire rack. Dust with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 25mgPotassium: 30mgSugar: 4gVitamin A: 150IUVitamin C: 1mgCalcium: 5mg

Notes

Store the cookies in an airtight container at room temperature for up to 5 days. Freeze unbaked dough for up to 3 months.

Tried this recipe?

Let us know how it was!