These lemon curd cookies are deliciously spiced with ginger and cinnamon. I use my homemade lemon curd in these easy and yummy thumbprint cookies.
Today I am reposting my lemon curd thumbprint cookies with little modification. I am also using cinnamon besides the ginger in the dough which makes these cookies even yummier.
These deliciously spiced thumbprint cookies make a nice combination with my silky soft lemon curd.
I am using simple ingredients for these cookies.
Ingredients for Lemon Curd Cookies
- Flour-All purpose
- Butter-at room temperature
- Sugar-I don’t use too much, these are not overly sweet cookies
- Ginger and Cinnamon-make a nice combination with lemon curd
- Egg-1 large
- Lemon Curd-I use my homemade silky smooth lemon curd.
Why You Should Make These Cookies?
- Three different textures come together in these ginger thumbprint cookies;
they are crispy at the edges,
melt-in-mouth in the middle,
and the ultimate softness is in the center.
- Ginger’s and cinnamon’s spicy taste and lemon curd’s tangy flavor complete each other. Crispy edges and creamy lemon curd make a good contrast.
- They are delicious yet so easy to make!
Do Lemon Curd Cookies Need to be Refrigerated?
Yes! As I keep my homemade lemon curd in the fridge, I keep these cookies in the fridge as well.
You can store these cookies in an airtight container up to a week.
How to Make Lemon Curd Cookies
First, mix the flour, ginger and cinnamon in a small bowl and set aside.
Next beat the butter and sugar with a handheld mixer or a stand mixer with the paddle attachment on medium speed for almost 2 minutes until creamy. Stop the machine and scrape down the sides of the bowl with a rubber spatula during this and other steps when needed to be sure the ingredients are all mixed.
Then add the egg and mix until combined. Stir in the flour mixture in 2-3 batches while the mixer is at low-medium speed.
First, the mixture will look like crumbles and then will form into dough around the paddle attachment. This means your dough is ready. Don’t over mix it.
The dough is easy to work with. You can start to give their shape.
First, roll the dough into 25 gram balls-almost 1 tablespoon. (This recipe makes 22 balls. If you want, you can divide the dough equally into 22 pieces and roll each into a ball.)
Then using a 1 teaspoon-sized measuring spoon, lightly press into the center of the dough and make an indentation. Alternatively, you can use your finger.
Bake for almost 11-12 minutes or until the edges are lightly golden brown. Don’t overbake so the cookies will not lose their softness. When the edges are lightly golden brown but the middle is still soft, remove from the oven. If needed, you can press the middle of the cookie again with a clean measuring spoon.
Then immediately fill the cookies with almost ½ and ¼ teaspoon lemon curd.
Leave the cookies on the baking sheet until the lemon curd sets and sift powdered sugar over the edges of the cookies. As the filling sets, you’ll notice the color of the curd becomes darker.
Enjoy your thumbprint cookies with lemon curd!
- If you use a lemon curd that is already set for a couple of hours in the fridge, the filling will also set fast when you fill the center. If you use a lemon curd that is not totally set, it will take a while.
- Previously I was removing the cookies 2 minutes earlier, filling the center with lemon curd and baking for extra 2 minutes so the lemon curd could set. Now I don’t use this method anymore as the lemon curd sets anyway as I fill the cookies when they are totally baked and keep on the baking sheet.
- I don’t prefer to bake the cookies with lemon curd from the very beginning as they don’t look as appetizing as these cookies and I don’t find the filling as intense as these ones when baked.
- If you want to make balls with perfectly rounded circles and with very little crinkles, I want to show you how I shared this post previously. The color of the dough will look lighter as I was using only ginger. After you roll them into balls, press the balls with a flat-bottomed glass or a measuring cup to flatten them evenly. Then using the back of a 1 teaspoon-sized rounded measuring spoon, press into the center of the dough to make an indentation.
If you like spicy cookies you should also try my Soft Ginger Molasses Cookies.
If you like lemon as much as I do, you should try my other recipes:
- Lemon Curd Mousse
- Lemon Coconut Bars with White Chocolate Ganache
- Lemon Bars
- Lemon Slice-and-Bake Cookies
- Healthy Lemonade with Honey & Mint
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Lemon Curd Thumbprint Cookies
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 150 g (2/3 cup) unsalted butter, at room temperature, cut into cubes
- 105 g (1/2 cup) sugar
- 9 g (1 tablespoon and 1 teaspoon) ground ginger**
- 5 g (2 teaspoons) ground cinnamon**
- 1 large egg, at room temperature
- 144 g (1/2 cup) homemade lemon curd***
- powdered sugar for sifting over cookies optional
- Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Mix the flour, ginger and cinnamon in a small bowl and set aside.
- Place the butter and sugar in a large bowl and beat on medium speed for almost 2 minutes until creamy with a hand-held mixer or with paddle attachment if using a stand mixer. Add the egg and mix well. Stop the machine and scrape down the sides of the bowl with a rubber spatula during these steps when needed to be sure they are all mixed.
- Add the flour mixture and mix until the dough comes together. Don't overmix the dough.
- Take 25 gram pieces ( almost 1 tablespoon) of the dough and roll them into balls. Alternatively, you can divide the dough equally into 22 pieces and roll them into balls as this recipe makes 22 cookies. Using the back of a 1 teaspoon-sized rounded measuring spoon or your finger, press into the center of the dough to make an indentation.****
- Bake for almost 11-12 minutes or until the edges are lightly golden brown. Don’t overbake so the cookies will stay soft. When the edges are golden brown but the middle is still soft, remove from the oven. If needed, you can press the middle of the cookie again with a clean measuring spoon. Then immediately fill the cookies with almost ½ and ¼ teaspoon lemon curd. The filling will set while the cookies are cooling on the baking sheet.
- Lightly sift powdered sugar over the cooled cookies.