Lemon Thumbprint Cookies

One dozen lemon thumbprint cookies with lemon curd filling.

Course Dessert

Cuisine American

Keyword lemon thumbprint cookies, thumbprint cookies

Prep Time 30

Cook Time 13

Servings

Calories 80kcal

Ingredients

5 tablespoons unsalted butter softened
1/4 cup brown sugar
1/2 teaspoon vanilla
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup flour

Lemon Curd Filling

1 recipe of Microwave Lemon Curd (linked)

Instructions

First, make the microwave lemon curd recipe below, and place it in the fridge.
Next, make the cookies: preheat the oven to 350.
Cream together the butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
Next, add the vanilla and continue beating. Sprinkle in the ginger, cinnamon and nutmeg and beat well.
This is very important: slowly add the flour to the dough while mixing, about 1 tablespoon at a time. If you dump all of the flour in at once, the dough won't come together.
Scoop the dough into 12 teaspoon-sized mounds. Use the end of a small wooden spoon to make a divot in the center of each cookie. Press the edges together if the dough cracks a bit.
Bake for 13-14 minutes, or until the edges of cookies brown slightly.
Move the cookies to a wire rack and cool completely.
Add scoops of lemon curd into the center of each cookie, and serve.

Notes

The nutrition facts for the lemon curd is not included here, because you might use a store-bought lemon curd instead of my linked recipe for microwave lemon curd.

Nutrition