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Lemon Lavender Thumbprint Cookies with Tangy Lemon Curd

A lemon lavender thumbprint cookie broken in half showing the bright yellow lemon curd filling inside.
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Create elegant, buttery thumbprint cookies infused with bright lemon zest and fragrant lavender. These tender cookies feature a tangy lemon curd center, making them perfect for tea parties or spring gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh lemon zest
  • 1 1/2 teaspoons dried culinary lavender, finely crushed
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup prepared lemon curd (for filling)
  • 1 tablespoon powdered sugar (for dusting)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg yolk, vanilla extract, lemon zest, and crushed lavender until just combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Roll the chilled dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets.
  7. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each dough ball, creating a well for the filling.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain pale.
  9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Once the cookies are completely cool, carefully fill each thumbprint indentation with about 1/2 teaspoon of lemon curd.
  11. Dust the finished lemon lavender thumbprint cookies lightly with powdered sugar before serving.

Notes

  • Use culinary-grade dried lavender only to avoid bitterness. Crush the lavender finely with a mortar and pestle or the back of a spoon for the best flavor distribution.
  • For an extra elegant look, you can lightly press a few tiny lavender buds onto the lemon curd before dusting with sugar.
  • If you prefer a glaze over curd, mix 1/2 cup powdered sugar with 1 tablespoon fresh lemon juice and drizzle over the cooled cookies.

Nutrition

Find it online: https://blissbatter.com/lemon-lavender-thumbprint-cookies/