Perfect Apricot and Lavender Thumbprint Cookies
Delicate thumbprint cookies with a tender crumb, featuring a subtle floral lavender note paired with sweet apricot jam. Perfect for elegant snacking or tea parties.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Snack
- Cuisine: American
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon culinary lavender, finely ground
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (160g) apricot jam, seedless and smooth
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugar: In a large bowl, beat 1 cup softened unsalted butter with ¾ cup granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add the egg yolk and vanilla extract: Mix in 1 large egg yolk and 1 teaspoon vanilla until dough is silky and smooth.
- Combine dry ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon finely ground culinary lavender, and ¼ teaspoon salt.
- Gradually add dry ingredients to wet: Slowly mix the flour mixture into the butter mixture until soft but not sticky. Add a teaspoon of milk or cream if too dry.
- Shape the cookies: Using a cookie scoop or tablespoon, scoop dough balls about 1 ½ inches in diameter. Place 2 inches apart on the prepared baking sheet.
- Create thumbprints: Press gently into the center of each dough ball with your thumb or back of a teaspoon to make an indentation.
- Fill with apricot jam: Spoon about ½ teaspoon of apricot jam into each indentation without overfilling.
- Bake: Bake for 12-15 minutes until edges are lightly golden and jam is bubbly. Watch closely after 12 minutes.
- Cool on the sheet: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Finely grind culinary lavender to avoid gritty texture. Use softened butter that is not oily or melted. Chill dough for 10-15 minutes if too soft while shaping. Watch baking time closely to avoid overbaking. Cool cookies on the baking sheet before transferring to prevent breakage. Apricot jam can be substituted with raspberry, peach, or plum preserves. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil or vegan butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10
- Sodium: 60
- Fat: 7
- Saturated Fat: 4.5
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 1.5
Keywords: thumbprint cookies, apricot jam, lavender cookies, elegant snack, tea party cookies, floral cookies, easy cookies