Lavender-Lemon Curd Thumbprint Cookies

Lavender-Lemon Curd Thumbprint Cookies
  • PREP TIME
    20 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    50 mins
  • SERVING
    24 People
  • VIEWS
    12

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

  • Carbohydrate
    19 g
  • Cholesterol
    40 mg
  • Fiber
    0 g
  • Protein
    2 g
  • Saturated Fat
    5 g
  • Sodium
    54 mg
  • Sugar
    10 g
  • Fat
    8 g
  • Unsaturated Fat
    0 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)

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.

Idell Dibbert

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 4 Ratings)
Total Reviews: (4)
  • Carolina Schroeder

    The recipe was easy to follow, and the cookies turned out perfectly. I will definitely be making these again!

  • Quinten Simonis

    I tried this recipe with gluten-free flour, and it worked great! Just be sure to chill the dough for a bit longer.

  • Marco Howell

    I made these for a tea party, and they were a huge hit! Everyone raved about the delicate flavor and beautiful presentation.

  • Hannah Runolfsson

    These cookies are absolutely divine! The lavender and lemon combination is so unique and refreshing.

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