Lemon Lavender Thumbprint Cookies (Printable)

Buttery cookies with lavender and lemon curd filling, ideal for tea time.

# What You’ll Need:

→ Cookie Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2/3 cup granulated sugar
06 - 1 large egg yolk
07 - 2 teaspoons finely grated lemon zest
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon pure vanilla extract
10 - 1 tablespoon dried culinary lavender, finely chopped

→ Lemon Curd Filling

11 - 2/3 cup prepared lemon curd

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Mix in egg yolk, lemon zest, lemon juice, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until incorporated.
06 - Fold in chopped lavender until evenly distributed throughout dough.
07 - Scoop rounded tablespoons of dough, roll into balls, and place 2 inches apart on prepared baking sheets.
08 - Gently press thumb or back of teaspoon into center of each ball to create an indentation.
09 - Bake for 10 minutes. Remove from oven and reinforce indentations if needed.
10 - Fill each indentation with about 1/2 teaspoon of lemon curd.
11 - Return cookies to oven and bake for additional 2 minutes, until edges are very lightly golden.
12 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The lavender adds a sophisticated twist that makes people think you spent hours on something special
  • They strike that perfect balance between buttery richness and refreshing citrus
02 -
  • Over-baking is the enemy here, these should remain pale and tender
  • The lemon curd can overflow if you overfill the centers, so restraint pays off
03 -
  • If your lavender seems particularly potent, start with half a tablespoon and taste the dough before adding more
  • Chilling the dough for 15 minutes before shaping prevents the thumbprints from losing their definition in the oven

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