Lemon Lavender Thumbprint Cookies (Printer-friendly)

Buttery cookies with lavender and lemon curd filling

# What You'll Need:

→ Cookie Base

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 Filling

11 - 2/3 cup prepared lemon curd

# Directions:

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

# Expert Advice:

01 -
  • The floral notes are subtle enough for skeptics but distinctive enough to feel special
  • That lemon curd center makes them feel fancier than they actually are to make
  • They strike the perfect balance between delicate buttery crumble and sweet tart filling
02 -
  • Overbaking by even a minute makes these too crisp, so watch those edges closely
  • The thumbprints need reinforcing after the first bake or the filling will overflow
  • Warm cookies with warm lemon curd create a sad runny mess, so patience pays off
03 -
  • Chill the dough for 15 minutes if it feels too soft to work with
  • Use a 1/4 teaspoon measure to portion the lemon curd precisely
  • Try orange or lime curd for a completely different but equally lovely variation

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