These ginger and lemon curd cookies are both crunchy and melt in mouth.  Ginger and lemon make a nice combination.

Ginger Thumbprint Cookies with Lemon Curd

I’ve wanted to share a cookie recipe with lemon & ginger for a long time.  Then I’ve thought what if I make ginger thumbprint cookies and fill them with my soft, creamy homemade lemon curd.   Let’s see how they ended up.

Ginger Thumbprint Cookies with Lemon Curd

Three different textures come together in these ginger thumbprint cookies;  they are crispy at the edges, melt-in-mouth softness comes in the middle, and the ultimate softness is in the center.  Ginger’s spicy taste and lemon curd’s tangy flavor complete each other.  Crispy edges and creamy lemon curd make a good contrast.

You need only 2 bowls for this recipe.   One small bowl for mixing flour and ginger and the other for the creaming process.

First, I mix the flour and ginger in a small bowl and set aside.   Ginger needs to be distributed evenly through the  flour.

Steps of making Ginger Thumbprint Cookies with Lemon Curd: Mixing flour and ground ginger in a mixing bowl

Second, I cream the butter and sugar.  Then I add the egg.  Finally, I stir in the flour mixture and mix until all incorporated.

Here is the dough.  The dough is easy to work with.  I start giving the shape.

Ginger Cookie Dough

First, I roll the dough into 25 gram balls-a little bit more than 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. )

Steps of Making Ginger Thumbprint Cookies: Rolling the dough into balls

Then, I use my measuring cup to flatten the cookies.   I want my cookies to have a nice circle look so I lightly press the cookies with circular motions.  Alternatively, you can press into the center with your finger at this stage and give a shape but it won’t look as good as my cookies (the cookies will have too much crinkles with this dough).

Steps of Making Ginger Thumbprint Cookies: Flattening the balls with a back of measuring cup

Using my 1 teaspoon sized measuring spoon, I lightly press into the center of the dough and make an indentation. Alternatively, you can use your finger.

Steps of Making Ginger Thumbprint Cookies: Making indentation with a back of teaspoon

I bake for 12 minutes and then take the cookies from the oven and fill the center with 1/2 teaspoon of lemon curd.  After that, I put the cookies into the oven again and bake for extra 2 minutes until the lemon curd sets.  If needed, you can press the middle of the cookie again before filling the lemon curd.

Alternatively, you can bake the cookies for 14 minutes, then remove the cookies from the oven.  You can add the lemon curd and start eating when the cookies are cool.

Finally, I lightly sift powdered sugar over the cookies.

Lemon curd filled ginger cookies

Enjoy your spicy, tangy cookies!

5 from 1 vote
Ginger Thumbprint Cookies with Lemon Curd
Prep Time
15 mins
Cook Time
14 mins
Total Time
29 mins
 

Ginger and lemon curd make a nice combination in these crunchy and melt- in- mouth cookies.   

Course: Cookies
Servings: 22 cookies
Calories: 128 kcal
Author: www.pastryandbeyond.com
Ingredients
  • 280 g (2 cups) all-purpose flour (dip and sweep)*
  • 150 g (2/3 cup) butter, at room temperature, cut into cubes
  • 105 g (1/2 cup) sugar
  • 12 g (2 tablespoons) ground ginger
  • 1 large egg
  • 70 g (¼ cup) homemade lemon curd
  • powdered sugar for sifting over cookies optional
Instructions
  1. Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. Mix the flour and ginger well in a small bowl and set aside.
  3. Place the butter in a large bowl and beat on medium speed for 1 to 2 minutes until it is soft with a hand-held mixer or with paddle attachment if using a stand-mixer. Add the sugar and mix until creamy. 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.
  4. Add the flour mixture and mix until the dough comes together.
  5. Take 25 gram pieces ( a little bit more than 1 tablespoon can take) 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. Press the balls with a flat-bottomed glass or a measuring cup to flatten them evenly. Using your finger or back of a 1 teaspoon sized rounded measuring spoon, press into the center of the dough to make an indentation.
  6. Bake for 12 minutes until the edges lightly brown. Remove the cookies from the oven, fill the center of the cookies with lemon curd and bake for extra 2 minutes until the lemon curd sets. Alternatively, you can bake the cookies for 14 minutes and remove them from the oven. You can add the lemon curd when you want to eat the cookies.
  7. Lightly sift powdered sugar over the cooled cookies.
Recipe Notes

*You can click here for dip and sweep method if you use cup measurements.

**You can click here for the homemade lemon curd recipe.

 

The calorie information above is an estimate that is provided by an online nutrition calculator.

 

 

Ginger Thumbprint Cookies with Lemon Curd

3 thoughts on “Ginger Thumbprint Cookies with Lemon Curd

  • November 20, 2017 at 9:25 pm
    Permalink

    I make these cookies with strawberry jelly as filling but I m going to try this lemon curd too. Looks great !

    Reply
  • November 21, 2017 at 1:47 am
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    I love the ginger and lemon combination! the hard part will be waiting for them to bake and then cool!

    Reply
  • November 21, 2017 at 4:09 am
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    Love using citrus fruits in baking. These cookies look so delicious, thank you for sharing!!

    Reply

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