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Delicious lemon curd thumbprint cookies spiced with ground ginger and cinnamon, filled with silky homemade lemon curd that provides a bright and tangy flavor contrast. The cookies feature crisp edges with soft, tender centers.

  • Total Time: 29 minutes
  • Yield: 22 cookies 1x

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or silicone baking mat.
  2. In a small bowl, whisk together the flour, ground ginger, and cinnamon. Set aside.
  3. In a large mixing bowl, beat butter and sugar at medium speed for about 2 minutes until creamy. Scrape down bowl sides as needed. Add egg and mix until incorporated.
  4. Add flour-spice mixture to wet ingredients. Mix on low-medium speed just until dough starts to come together. Avoid overmixing.
  5. Divide dough into 25-gram pieces (about 1 tablespoon each) and roll into balls. This recipe makes 22 cookies. Using back of a 1 teaspoon rounded measuring spoon or fingertip, press an indentation into center of each dough ball.
  6. Bake 11-12 minutes or until edges turn golden brown but centers remain soft. Remove from oven and gently press centers again if needed.
  7. While still warm, fill each indentation with 1/4 to 1/2 teaspoon lemon curd. Allow filling to set as cookies cool on baking sheet.
  8. Once cooled, sift powdered sugar over cookies for decoration if desired.

Notes

* For measuring flour by cups, use dip and sweep method for accuracy., ** For lighter spice flavor, reduce ground ginger to 2-3 teaspoons and cinnamon to 1 to 1½ teaspoons., *** If lemon curd is not ready, prepare in advance and chill at least 1 hour for thick consistency., **** For cleaner circles with fewer cracks, after rolling dough into balls, press them gently with flat bottom of a glass or measuring cup to flatten before making indentations., Store cookies in an airtight container in the refrigerator up to one week.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Cookies
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 144 kcal