Lemon Lavender Thumbprint Cookies (Print Version)

Buttery cookies with lavender and lemon, topped with tangy curd centers

# What You Need:

→ For the Cookies

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→ For the Filling

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# How-To Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar together 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.
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 Tips:

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  • The lavender whisper balances the lemon's loud personality like they have been friends forever
  • These cookies look like you spent hours on them but come together in under an hour
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  • Hot lemon curd will run right out of the centers, so let it come to room temperature before filling
  • The indentations puff back up during baking, so press them down again right after the first oven rotation
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  • Infuse your sugar with lavender a day ahead by pulsing them together in a food processor
  • If the lemon curd seems too thick, stir in a teaspoon of warm water before filling the cookies

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