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–+ servings

Lemon Lavender Thumbprint Cookies to Brighten Your Day

These Lemon Lavender Thumbprint Cookies combine floral lavender and zesty lemon for a delightful treat.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour This forms the base of our cookies for that perfect chewy texture.
  • 1 cup unsalted butter Adds richness; make sure it’s softened for easy mixing.
  • 3/4 cup granulated sugar Sweetens the dough while helping to achieve a lovely golden color.
  • 1 tablespoon lemon zest Infuses a burst of bright lemon flavor; fresh zest yields the best results.
  • 1 tablespoon dried lavender Key to our flavor; ensure it’s edible and preferably culinary-grade.
  • 1 large egg yolk Provides moisture and richness; don’t skip this for nice tenderness.
  • 1 tablespoon vanilla extract Enhances the sweet and floral notes for a balanced taste.
For the Filling
  • 1 cup lemon curd This tart, creamy filling complements the sweetness; homemade or store-bought works.
For Dusting
  • 1 cup powdered sugar Lightly dust the finished cookies for an elegant touch and added sweetness.

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step‑by‑Step Instructions
  1. Begin by preheating your oven to 350°F (175°C). Gather your equipment to ensure a smooth cookie-making process.
  2. In a mixing bowl, combine 1 cup of softened unsalted butter and ¾ cup of granulated sugar. Cream these until light and fluffy, about 3-5 minutes.
  3. Mix in the egg yolk, 1 tablespoon of vanilla extract, and the lemon zest from 1 lemon. Blend until integrated.
  4. Gradually add 2 cups of all-purpose flour and 1 tablespoon of dried lavender to the wet mixture. Stir gently until just incorporated.
  5. Portion the dough into small balls, roughly 1 inch in diameter, and place them onto the prepared baking sheet.
  6. With your thumb or a measuring spoon, press into the center of each dough ball to form a ½ inch deep indentation.
  7. Fill each thumbprint with a small amount of lemon curd, filling it just to the top.
  8. Bake the cookies for 12-15 minutes, or until the edges turn lightly golden.
  9. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack. Dust lightly with powdered sugar.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 50mgPotassium: 40mgFiber: 0.5gSugar: 8gVitamin A: 300IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Use fresh lemon zest and culinary-grade dried lavender to maximize flavor. Let cookies cool slightly on the baking sheet before transferring to avoid breaking.

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