lemon lavender thumbprint cookies

Easy, one-bowl lemon lavender thumbprint cookies are springtime on a plate!

is there such a thing as a “springtime” cookie?

I don’t know about you but here in New York spring has felt like it’s been dragging its heels this year.  Chilly temps, gray skies and drizzly days set the tone for all of March, and April wasn’t shaping up to be much better. But finally – FINALLY – it’s feeling like we may just be here!

And I have just the cookie to celebrate!

lemon and lavender are a winning combination!

I have several lemon-lavender recipes on the blog – the tartness of the lemon is beautifully balanced by the softer floral notes of the lavender. Check out some of these delicious recipes!

 

meringues

 

 

dutch baby

 

 

shortbread bars

 

 

scones

 

I’m pairing up with Elizabeth of Pinecones and Acorns this week, for our monthly series “Sweet Treats for your Sweet Tooth“. Elizabeth suggested a lemon themed recipe to welcome spring and clearly I’m here for it!

what ingredients do you need?

Here’s what you need to make these lemon lavender thumbprint cookies:

• granulated sugar
• culinary grade lavender buds
• unsalted butter
• vanilla extract
• all purpose flour
• kosher salt
• lemon curd (either store bought or homemade)
• confectioner’s sugar
• lemon juice

how do you make these cookies?

These beauties are a cinch to make! Start by grinding the granulated sugar and lavender buds in a spice grinder or food processor.

Set some of the lavender sugar aside and beat the rest with the butter and vanilla. Add the flour and salt and beat again. 

Use a cookie scoop to scoop the dough onto a baking sheet, roll the scoops into balls and roll the balls in the reserved lavender sugar.

Use the end of a wooden spoon to create a well inside of each cookie, and fill with the lemon curd.

Bake the cookies till the edges are just golden and let cool.

Whisk the confectioner’s sugar with lemon juice and drizzle over the cooled cookies. Let set and serve!

have you made your own lemon curd yet?

Of course you can easily purchase a jar of lemon curd, but I would encourage you to try this foolproof recipe, which I found during my “Milk Bar Monday” series. Christina Tosi knows what’s up!

these cookies freeze like a charm!

If you have any special spring celebrations coming up you can make these cookies in advance and freeze them! For best results, place the finished cookies in a single layer on a baking sheet and freeze. Once frozen they can be stored in a heavy duty ziploc bag. Let defrost at room temperature.

I absolutely love the way these came out. The crunch from the sugar coating is the perfect foil to the tender, buttery cookies, and while the lemon flavor leads here you definitely get that lovely hit of lavender in every bite.

And be sure to check out Elizabeth’s beautiful lemon pound cake with candied lemon!

Enjoy!

Lemon Lavender Thumbprint Cookies

sherisilver

The easiest, most perfect "springtime" cookie!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Servings 28

Calories 145 kcal

Equipment

• Sheet pans
• parchment paper
• Small food processor
• hand mixer
• Cookie scoop
• wooden spoon
• wire cooling rack

Ingredients

  

1x2x3x

• 3/4 cup granulated sugar
• 1 tablespoon culinary grade lavender buds
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1/4 teaspoon kosher salt
• 1/3 cup lemon curd
• 1 cup confectioner’s sugar
• 2 - 3 tablespoons lemon juice

Instructions

 

• Pre-heat the oven to 350 degrees and line 2 baking sheets with parchment paper.
• Place the granulated sugar and lavender buds into a food processor and process till the lavender buds are broken down and incorporated into the sugar.
• Place 2 tablespoons of the lavender sugar into a small bowl and set aside. Pour the rest of the sugar into a large bowl, add the butter and beat till light and fluffy. Add the vanilla, flour and salt and beat again.
• Use a cookie scoop to scoop the dough onto one of the baking sheets - the scoops can be close together at this point. Working with one scoop at a time, roll into a ball and roll through the reserved lavender sugar.
• Use the end of a wooden spoon handle to create an indentation into each cookie, then fill with the lemon curd. Divide the cookies between your 2 baking sheets.
• Bake till light golden brown around the edges, about 10 minutes. Transfer to a wire rack set over a piece of wax paper to cool completely.
• Whisk the confectioner’s sugar with half the lemon juice, adding more juice as needed till the desired consistency is achieved. Drizzle the glaze over the cooled cookies and let set completely before serving.

Nutrition

Serving: 1gCalories: 145kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 30mgPotassium: 15mgFiber: 0.3gSugar: 11gVitamin A: 202IUVitamin C: 0.5mgCalcium: 5mgIron: 1mg

Keywords cookies, lavender, lemon

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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