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Lemon Lavender Thumbprint Cookies

These Lemon Lavender Thumbprint Cookies offer a delightful blend of sunny citrus and floral notes, featuring a butter-based dough filled with glossy lemon curd.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup Unsalted butter, room temperature Use good quality butter for best results.
  • 1/2 cup Powdered sugar Sifted for a smoother texture.
  • 1 tbsp Lemon juice Freshly squeezed preferred.
  • 1/4 tsp Almond extract Adds depth of flavor.
  • 1/4 tsp Salt
  • 2 cups All-purpose flour Measure precisely to avoid dense cookies.
  • 1 1/2 tsp Culinary lavender, finely ground Ensure it's food-grade.
  • 1 tsp Vanilla extract Adds aromatic flavor.
Filling
  • 1/2 cup Lemon curd Use thick and glossy store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the unsalted butter and powdered sugar until light and fluffy.
  3. Add in the vanilla extract, almond extract, lemon juice, and finely ground culinary lavender, mixing until combined.
  4. Gradually add the flour and salt, and mix until the dough forms a soft ball.
  5. Roll the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
  6. Use your thumb to make an indent in the center of each ball.
Baking
  1. Fill each indent with a small amount of lemon curd.
  2. Bake for 12-15 minutes or until lightly golden.
  3. Allow to cool before serving.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer preservation, freeze the unbaked dough or baked cookies as per the instructions.