Lemon Curd Thumbprint Cookies
These lemon curd thumbprint cookies are tender and delicately spiced with ginger and cinnamon. With a bright citrus center and soft texture, they're perfect for cozy moments and cookie platters alike.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 280 g all-purpose flour dip and sweep it for best texture
- 150 g unsalted butter room temp and cut into cubes
- 105 g sugar sweet but not overbearing
- 9 g ground ginger for that warm spicy hit
- 5 g ground cinnamon adds depth you’ll notice
- 1 egg large, at room temperature
- 144 g homemade lemon curd to fill thumbprints perfectly
- powdered sugar optional, for dusting
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar in a large bowl till light and fluffy.
- Beat in the egg until well combined and smooth.
- In a separate bowl, whisk flour, ginger, and cinnamon together.
- Slowly add dry ingredients to wet and mix until a dough forms.
- Scoop tablespoon-sized dough, roll into balls and place 2 inches apart on prepared sheet.
- Use your thumb or spoon to gently press a well into each dough ball.
- Fill each well with about ½ teaspoon of lemon curd.
- Bake for 12–14 minutes until edges are lightly golden.
- Cool cookies on baking sheet for 5 minutes before transferring to wire rack.
- Optional: Once cooled, dust cookies with powdered sugar.
- Store in airtight container. Refrigerate if storing longer.
Notes
Use fresh lemon curd for the best flavor. Store cookies in airtight container and enjoy within 4–5 days or refrigerate for longer freshness.