Lemon Lavender Thumbprint Cookies
Discover how to make Lemon Lavender Thumbprint Cookies. A delicious recipe with detailed instructions.
25
Prep Time
18
Cook Time
73
Total Time
24
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Lemon Lavender Thumbprint Cookies. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 2
2. Add the lemon zest, ground lavender, vanilla extract, almond extract, and salt. Mix on low speed until well combined.
Step 3
3. Gradually add the flour, mixing on low speed just until the dough comes together. Don't overmix.
Step 4
4. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the dough.
Step 5
5. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 6
6. Using a small cookie scoop or tablespoon, portion the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Step 7
7. Using your thumb or the back of a teaspoon, gently press an indentation into the center of each cookie.
Step 8
8. Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still pale.
Step 9
9. Remove from the oven and immediately re-press the indentations if they've puffed up.
Step 10
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 11
11. Once cooled, fill each indentation with about ½ teaspoon of lemon curd.
Step 12
12. Dust with powdered sugar if desired.
You Must Know
- ✓Use only culinary-grade lavender to ensure it's safe for consumption and free from pesticides
- ✓For the most intense lemon flavor, zest the lemons directly over the butter mixture to capture the essential oils
- ✓If your kitchen is warm, chill the shaped cookies for 10 minutes before baking to prevent spreading
Chef's Notes
Use only culinary-grade lavender to ensure it's safe for consumption and free from pesticides
For the most intense lemon flavor, zest the lemons directly over the butter mixture to capture the essential oils
If your kitchen is warm, chill the shaped cookies for 10 minutes before baking to prevent spreading
Serving Suggestions
These cookies pair beautifully with Earl Grey tea or a glass of Prosecco. Serve them as part of an afternoon tea spread, at bridal showers, or alongside other spring desserts. They're also perfect for holiday cookie exchanges when you want something a little different.
Nutritional Info (Per Serving)
140
Calories
1g
Protein
15g
Carbs
8g
Fat
Tags
Lily
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More Dessert Recipes
Lemon Lavender Thumbprint Cookies
Discover how to make Lemon Lavender Thumbprint Cookies. A delicious recipe with detailed instructions.
Ingredients (9)
Instructions
- In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the lemon zest, ground lavender, vanilla extract, almond extract, and salt. Mix on low speed until well combined.
- Gradually add the flour, mixing on low speed just until the dough comes together. Don't overmix.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the dough.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a small cookie scoop or tablespoon, portion the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a teaspoon, gently press an indentation into the center of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still pale.
- Remove from the oven and immediately re-press the indentations if they've puffed up.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, fill each indentation with about ½ teaspoon of lemon curd.
- Dust with powdered sugar if desired.
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