Ginger Thumbprint Cookies with Lemon Curd

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

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.

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.

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.

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. )

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).

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.

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.

Enjoy your spicy, tangy cookies!

5 from 1 vote

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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.