Description
These Lemon Lavender Thumbprint Cookies are incredibly simple to make with just one bowl and a baking sheet. Bright lemon and soothing lavender create a perfect balance, with jam-filled centers that make them elegant yet easy. A naturally egg-free and customizable treat, perfect for holidays, tea time, or whenever you need a little joy.
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2 minutes
- Add lemon zest, culinary lavender, and vanilla extract; mix well
- Gradually add flour and salt, stirring until a soft dough forms
- Roll dough into 1-inch balls and place on prepared baking sheet, spacing 2 inches apart
- Use your thumb to create a deep indent in the center of each cookie
- Fill each indent with about ½ teaspoon of jam
- Bake for 12 to 14 minutes, until edges are lightly golde
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely
- Dust cooled cookies with powdered sugar
Notes
Chill dough for 15 minutes if too sticky to shape.
Use a teaspoon to gently press jam into indent to prevent overflow.
Always use culinary-grade dried lavender; non-culinary can taste bitter and soapy.
For perfectly round cookies, roll each ball smooth before pressing.
Slightly underbaked cookies stay softer.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (24 per recipe)
- Calories: 98 kcal
- Sugar: 7 g
- Sodium: 28 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 12 mg
Keywords: lemon, lavender, thumbprint, cookies, egg-free, spring