Lemon Curd Thumbprint Cookies
These lemon curd thumbprint cookies are deliciously spiced with ginger and cinnamon.
Equipment
- oven
- mixing bowl
- measuring spoons
- rubber spatula
- baking sheet
- parchment paper
- stand mixer or hand-held mixer
Ingredients
- 280 g all-purpose flour dip and sweep
- 150 g unsalted butter at room temperature, cut into cubes
- 105 g sugar
- 9 g ground ginger
- 5 g ground cinnamon
- 1 large egg at room temperature
- 144 g homemade lemon curd
- powdered sugar for sifting over cookies, optional
Instructions
- 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. Add the egg and mix well. Stop the machine and scrape down the sides when needed.
- Add the flour mixture and mix until the dough comes together. Don't overmix.
- Take 25 gram pieces of the dough and roll them into balls. Make an indentation in the center.
- Bake for almost 11-12 minutes or until the edges are lightly golden brown. Remove from the oven and fill cookies with lemon curd.
- Lightly sift powdered sugar over the cooled cookies.
Notes
You can keep these cookies in an airtight container in the fridge up to a week.
Nutrition
Serving: 1cookieCalories: 144kcal
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