Ginger Lemon Thumbprints

I told you, you’d need my recipe for Microwave Lemon Curd – and this  is one of the reasons (recipes?) why!  I give you, my Ginger Lemon Thumbprints. Yup, my love of all things ginger has no bounds 😀

These thumbprints are soft and melt in the mouth ginger cookies which have a little puddle of lemon curd baked into it. To temper the spiciness of the ginger and bite of the lemon curd, I like to drizzle melted white chocolate over them but dark chocolate would bring a grown up bitter richness that works very well especially against the ginger.

Thumbprints are an old fashioned cookie popular in America. They conjure up images of festive holiday cookie swaps I’ve read about on blogs and this article by Martha Stewart and long to be part of. Perhaps I should start the tradition here in Yorkshire this year! (Scribbles idea in notebook for later this year 😀 ).

ginger lemon thumbprints-4

Thumbprints are supremely easy to make as you simply roll them into a ball, poke a hole in (with your thumb traditionally but I use the handle of a wooden spoon) and fill with something gooey before baking. Cornflour and icing sugar in the cookie dough help give a melting moment sort of vibe to these tender little shortbreads and that luxuriously thick and rich lemon curd sends them to another level of delectability. I bet kiddies would just love to have a go at making them. As well as being something a little different but delicious to eat, it’s really relaxing to make them as they are just so easy. Give them a try and don’t forget to let me know how you get on 😀

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Ginger Lemon Thumbprints
Melt in the mouth ginger shortbread cookies with a puddle of lemon curd baked right into them. Finish with a drizzle of white chocolate, or dark if you fancy a more grown up treat.
Author: Just Jo
Ingredients
  • 200 g plain flour
  • 50 g cornflour
  • 2 tsp ground ginger
  • 110 g very soft butter
  • 100 g soft brown sugar
  • 60 g icing sugar
  • 1 large egg
  • 2-3 tbsp lemon curd
To finish
  • 30 g white chocolate
Instructions
  1. Sift the plain flour, cornflour and ginger together.
  2. Beat the butter and both sugars until soft then beat in the egg until the mixture is light and fluffy.
  3. Mix in the flour stopping as soon as there are no streaks of flour remaining. At this point, if it is very soft, pop the dough in the fridge for 30 minutes or the freezer for a maximum of 15 minutes so it is easier to roll.
  4. Preheat oven to 180˚C.
  5. Pinch off balls of dough no bigger than an inch in diameter (they puff and spread very well on baking) and roll them between your palms until smooth and round.
  6. Place on a baking tray lined with a silicone sheet for preference (or baking paper) and space at least 2 inches apart.
  7. Dip the end of a wooden spoon in the bag of flour and use to make a well in the centre of each ball of dough without going all the way through or flattening the balls.
  8. Fill with lemon curd just below the rim of the dip in each cookie then bake for 13 minutes. The cookies will be puffed and feel dry to the touch (avoid the roasting hot curd when you poke them!). Leave on the tray for 5 minutes before transferring to a rack to fully cool.
  9. When cold, melt your white chocolate in a double boiler as there's not enough to do it in the microwave without risking it overheating and splitting. Fill a small piping bag or sandwich bag with the chocolate and drizzle liberally in a thin stream all over your cookies (cut about 1-2 mm max off the end of the bag).
Recipe Notes
Do not make the balls of dough any bigger than an inch as they expand a lot on baking!
Don't overcrowd the baking tray - use two if you have them.

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13 Comments

  1. I love thumbprint cookies. So much so I have a batch in the freezer at the moment. I normally fill mine with jam, but I am going to have to try them with lemon curd next time I bake some.

    • Just Jo 29/06/2016 at 13:02 - Reply

      Yes I wanted to try something different to the usual jam and it works really well with curd. I love the sticky jammy texture it gets when baked 😀

  2. Sue Nicholson 29/06/2016 at 10:24 - Reply

    Look fantastic. Not fond of sweet things with ginger so will try these with lemon zest instead.

    • Just Jo 29/06/2016 at 13:01 - Reply

      That would work Sue – this are nice and spicy and zingy with the lemon curd 😀

  3. April J Harris 29/06/2016 at 10:32 - Reply

    What pretty cookies! Your Ginger Lemon Thumbprints look delicious – and how lovely they would be with your homemade lemon curd! I love all things ginger too!

    • Just Jo 29/06/2016 at 13:03 - Reply

      Ginger things are the best. And not just because Hungry Hubby is a ginger lol! <3 😀

  4. Azlin Bloor 29/06/2016 at 10:49 - Reply

    Only one word to describe this, gorgeous! I love ginger cookies and these ones are definitely making the list!

  5. Sarah 29/06/2016 at 11:24 - Reply

    Yum! I’ve never tried corn flour before, and I had no idea it could make cookies more melt in your mouth!

    • Just Jo 29/06/2016 at 13:04 - Reply

      It’s a great trick to lighten and make cookies more tender, adding cornflour. You would get the same effect using cake flour for the full amount of the plain and corn flours combined 😀

  6. maria 29/06/2016 at 11:54 - Reply

    Wonderful cookie! Love the flavor combinations …I cannot resist lemon curd! Pinning this one. Thanks for sharing 🙂

    • Just Jo 29/06/2016 at 13:05 - Reply

      Thank you Maria – I hope you try them and enjoy them too 😀

  7. Julia 30/06/2016 at 23:15 - Reply

    Wow these sounds so unique and delicious! I love ginger and lemon.

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