For a more pronounced lavender flavor, gently crush the dried lavender between your fingers before adding it to the dough. If the dough is too soft to roll, chill it in the refrigerator for 30 minutes before shaping. Homemade lemon curd is recommended for the best flavor, but a high-quality store-bought version will also work well. Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Lavender-Lemon Curd Thumbprint Cookies
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME50 mins
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SERVING24 People
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VIEWS12
Delicate, melt-in-your-mouth cookies infused with the soothing aroma of lavender and the bright zest of lemon. A delightful symphony of flavors and textures that will elevate any tea time.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol40 mg
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Fiber0 g
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Protein2 g
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Saturated Fat5 g
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Sodium54 mg
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Sugar10 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare Baking Sheets: Line two baking sheets with parchment paper. (5 minutes)
02
Step
5 mins
Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. (5 minutes)
03
Step
2 mins
Incorporate Wet Ingredients: Beat in the egg yolks, dried lavender, vanilla extract, and almond extract until well combined. (2 minutes)
04
Step
5 mins
Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix. (5 minutes)
05
Step
20 mins
Shape and Fill Cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Use your thumb or the back of a small spoon to create a well in the center of each cookie. Fill each well with a generous amount of lemon curd. (20 minutes)
06
Step
20 mins
Chill Dough: Place the baking sheets in the refrigerator to chill for 20 minutes. This helps prevent the cookies from spreading too much during baking. (20 minutes)
07
Step
10 mins
Preheat Oven: Preheat the oven to 375°F (190°C). (10 minutes)
08
Step
5 mins
Drizzle with Honey: Remove the baking sheets from the refrigerator and lightly drizzle each cookie with honey. (5 minutes)
09
Step
12 mins
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden brown. (10-12 minutes)
10
Step
10 mins
Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Carolina Schroeder
Jun 18, 2025The recipe was easy to follow, and the cookies turned out perfectly. I will definitely be making these again!
Quinten Simonis
Jun 18, 2025I tried this recipe with gluten-free flour, and it worked great! Just be sure to chill the dough for a bit longer.
Marco Howell
Jun 5, 2025I made these for a tea party, and they were a huge hit! Everyone raved about the delicate flavor and beautiful presentation.
Hannah Runolfsson
May 29, 2025These cookies are absolutely divine! The lavender and lemon combination is so unique and refreshing.