Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon dried culinary lavender buds (make sure they’re food-grade)
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon (preferably organic)
- 1/2 cup homemade or store-bought lemon curd (see note below)
Substitution tips: If you don’t have culinary lavender, you can reduce it to 1 teaspoon of finely chopped fresh lavender or skip it entirely for a pure lemon flavor. For a dairy-free version, substitute the butter with coconut oil, but keep in mind the flavor will shift slightly. Also, if you prefer, you can swap granulated sugar for coconut sugar for a deeper caramel note.
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- In a medium bowl, whisk together the flour, baking powder, salt, and dried lavender buds. I like to grind the lavender slightly in a mortar and pestle to release the oils without overpowering the dough.
- In a large mixing bowl, beat the softened butter and sugar together until creamy and fluffy—this usually takes about 3 to 4 minutes with an electric mixer. I always think of Mama Lou’s patient hands here, creaming butter by hand while humming old folk songs.
- Add the egg, vanilla extract, and lemon zest to the butter mixture. Beat until fully incorporated and the mixture looks light and yellow.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms. Be careful not to overmix; the dough should come together but stay tender.
- Using a tablespoon or small cookie scoop, roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- With your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball. This step always brings back memories of Ouma and me competing to make the deepest thumbprint—we never could agree who won!
- Bake in the preheated oven for 12-14 minutes, or until the edges are just starting to turn golden. The centers will still look slightly soft.
- Remove from the oven and immediately press the thumbprint indentation again if it has puffed up. Then, fill each indentation with about 1/2 teaspoon of lemon curd. I always warm the curd slightly to make it easier to spoon.
- Return the cookies to the oven and bake for an additional 3-4 minutes to set the curd.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, enjoy with a cup of your favorite tea or store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International