These lemon curd cookies are wonderfully spiced with ginger and cinnamon, and feature my homemade lemon curd in these delightful thumbprint treats. Today, I’m sharing an updated version of my lemon curd thumbprint cookies with a slight twist: I’ve added cinnamon along with ginger to the dough, making these cookies even more delicious.
Ingredients for Lemon Curd Cookies:
- All-purpose flour
- Butter, at room temperature
- Sugar (not too much; these cookies are subtly sweet)
- Ginger and cinnamon (a great complement to the lemon curd)
- 1 large egg
- Homemade lemon curd (silky smooth)
How to Make Lemon Curd Cookies:
1. Begin by mixing the flour, ginger, and cinnamon in a small bowl. Set aside.
2. In a large bowl, beat the butter and sugar with a handheld mixer or a stand mixer fitted with the paddle attachment on medium speed for about 2 minutes, until creamy. Pause the mixer and use a rubber spatula to scrape down the sides of the bowl as needed to ensure all ingredients are well combined.
3. Add the egg and mix until fully incorporated. Gradually add the flour mixture in 2-3 batches, mixing on low to medium speed until the dough comes together. The dough will first appear crumbly but will form into a cohesive dough around the paddle. Avoid overmixing.
4. Shape the dough by rolling it into 25-gram balls (approximately 1 tablespoon each). This recipe yields about 22 balls. Press an indentation into the center of each ball using a 1-teaspoon measuring spoon or your finger.
5. Bake for 11-12 minutes, or until the edges are lightly golden brown. To keep the cookies soft, do not overbake. If needed, gently press the center of each cookie again with a clean measuring spoon after baking.
6. Immediately fill each cookie with about ½ to ¼ teaspoon of lemon curd. Allow the cookies to cool on the baking sheet until the lemon curd sets. Optionally, sift powdered sugar over the edges of the cookies. As the curd sets, it will darken in color.
Enjoy your lemon curd thumbprint cookies!
Do Lemon Curd Cookies Need to Be Refrigerated?
Yes! Since I keep my homemade lemon curd in the refrigerator, I also store these cookies there. You can keep them in an airtight container for up to a week.
Tips:
- If your lemon curd has been refrigerated for a few hours and is well set, it will firm up quickly when you fill the cookies. If the curd isn’t fully set, it may take a bit longer to firm up in the cookies.
- I used to remove the cookies 2 minutes before they were done, fill them with lemon curd, and then bake for an additional 2 minutes. However, I no longer use this method because the lemon curd sets nicely even when filled after baking and left to cool on the baking sheet.
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LEMON CURD THUMBPRINT COOKIES
These lemon curd cookies are wonderfully spiced with ginger and cinnamon, and feature my homemade lemon curd in these delightful thumbprint treats.
Ingredients
- 280 g (2 cups) all-purpose flour (dip and sweep)
- 150 g (⅔ cup) unsalted butter, at room temperature, cut into cubes
- 105 g (½ 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 (½ cup) homemade lemon curd
- Powdered sugar for sifting over cookies (optional)
Instructions
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl, mix together the flour, ginger, and cinnamon. Set aside.
- In a large bowl, beat the butter and sugar on medium speed for about 2 minutes until creamy, using a hand-held mixer or a stand mixer fitted with the paddle attachment. Add the egg and mix until well combined. Stop and scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is mixed thoroughly.
- Gradually add the flour mixture and mix until the dough comes together. Be careful not to overmix.
- Roll 25-gram portions (about 1 tablespoon) of dough into balls. This recipe makes approximately 22 cookies. Press an indentation into the center of each ball using the back of a 1-teaspoon measuring spoon or your finger.
- Bake for 11-12 minutes, or until the edges are lightly golden brown. Avoid overbaking to keep the cookies soft. If necessary, press the center of each cookie again with a clean measuring spoon.
- Immediately fill each cookie with about ½ to ¼ teaspoon of lemon curd. Allow the cookies to cool on the baking sheet until the curd sets.
- Optionally, lightly sift powdered sugar over the cooled cookie
Notes
- If your lemon curd has been refrigerated for a few hours and is well set, it will firm up quickly when you fill the cookies. If the curd isn’t fully set, it may take a bit longer to firm up in the cookies.
- I used to remove the cookies 2 minutes before they were done, fill them with lemon curd, and then bake for an additional 2 minutes. However, I no longer use this method because the lemon curd sets nicely even when filled after baking and left to cool on the baking sheet.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 132
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.