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 😀 ).
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 😀
- 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
- 30 g white chocolate
Sift the plain flour, cornflour and ginger together.
Beat the butter and both sugars until soft then beat in the egg until the mixture is light and fluffy.
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.
Preheat oven to 180˚C.
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.
Place on a baking tray lined with a silicone sheet for preference (or baking paper) and space at least 2 inches apart.
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.
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.
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).
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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