🍋 Lemon Chamomile Thumbprint Cookies
These Lemon Chamomile Thumbprint Cookies are soft, buttery, and delicately floral with a bright citrus finish. Infused with calming chamomile and filled with tangy lemon curd, each cookie is tender, lightly sweet, and perfect for tea time, spring gatherings, or cozy afternoons.
Servings 24 cookies
Calories 140kcal
Cost $10 for entire recipe
Equipment
- Mixing bowls
- electric mixer or hand whisk
- Baking Sheets
- Parchment paper
- measuring cups
- Measuring spoons
Ingredients
Cookies
- 1 cup 226 g unsalted butter, softened
- ⅔ cup 135 g granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 chamomile tea bags or 2 tablespoons loose chamomile, finely ground
- 2 cups 250 g all-purpose flour
- ¼ teaspoon salt
Filling
- ¾ cup lemon curd store-bought or homemade
Optional Garnish
- Powdered sugar
- Lemon zest
- Edible dried chamomile flowers
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract until fully combined.
- Stir in the finely ground chamomile tea.
- Add flour and salt, mixing just until a soft dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheets.
- Gently press a thumb or spoon into the center of each cookie to create an indentation.
- Bake for 10–12 minutes, until edges are set but centers remain pale.
- Remove from oven and gently re-press the centers if needed.
- Spoon lemon curd into each indentation while cookies are still warm.
- Cool completely before serving.
Notes
- Finely grinding the chamomile tea ensures a smooth, delicate floral flavor without gritty texture.
- These cookies should stay pale and soft; avoid browning for the most tender crumb.
- Re-press the thumbprint indentations immediately after baking if they puff slightly.
- Lemon curd will thicken and set as the cookies cool.
- Chill filled cookies if serving in warm weather to keep the curd neat.
- Store cookies in an airtight container in the refrigerator for up to 4 days.
- Bring to room temperature before serving for best flavor and texture.