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Lemon Lavender Thumbprint Cookies with Blueberry Jam

Buttery, melt-in-your-mouth shortbread cookies infused with lemon zest and culinary lavender, rolled in sparkling sugar and filled with sweet blueberry jam.
Print Recipe
Prep Time 25 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 9 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, British
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 2.25 cups all-purpose flour spooned and leveled
  • 1 tsp dried culinary lavender
  • 1 tbsp lemon zest freshly grated
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Assembly
  • 0.5 cup granulated sugar for rolling
  • 0.5 cup blueberry jam

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

  1. Combine 1/2 cup sugar, lavender, and lemon zest in a small bowl. Rub together with fingers or back of spoon to release oils.
  2. In a large bowl, cream softened butter until smooth. Add the infused sugar and salt; beat until fluffy (3 mins).
  3. Mix in vanilla extract.
  4. Add flour gradually, mixing on low just until dough forms. Do not overmix.
  5. Scoop dough into 1-inch balls. Roll each ball in the extra granulated sugar.
  6. Place on baking sheet. Press a thumb or teaspoon into the center of each ball to create a well.
  7. Chill the shaped cookies in the fridge for 30 minutes to prevent spreading.
  8. Preheat oven to 350°F (175°C). Fill each indentation with 1/2 tsp blueberry jam.
  9. Bake for 12-14 minutes until edges are barely golden. Cool on baking sheet for 5 minutes before moving to a wire rack.

Notes

If the dough cracks when pressing, gently pinch the cracks back together. Ensure you use culinary-grade lavender.