Lemon Curd Thumbprint Cookies
These lemon curd thumbprint cookies are deliciously spiced with ginger and cinnamon.
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Servings: 22 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.
*You can click here for dip and sweep method if you use cup measurements.
**If you want your cookies lightly spiced, you can use 2 to 3 teaspoons of ground ginger and 1 to 1 and 1/2 ground cinnamon.
***You can click here for the homemade lemon curd recipe. If you don't have your lemon curd ready, first make it and let it set in the fridge for at least an hour.
****If you want to make neat circles, press the balls with a flat-bottomed glass or a measuring cup to flatten them evenly and then continue with the indentation step.
How to store Lemon Curd Cookies: You can keep these cookies in an airtight container in the fridge up to a week.
The calorie information above is an estimate that is provided by an online nutrition calculator.