If I am anything in this world, it is a lemon lover. All of my tea cups are littered with spent lemon rinds. I hardly drink a cocktail without a twist. I will eschew chocolate desserts in favor of a lemon dessert every time. Please stop with those mean looks; I know how you feel about chocolate! I do like chocolate—I have a whole section on this site devoted to it here: chocolate desserts for two. But it just doesn’t hold a candle to lemon. Who’s with me?
I think what most people miss in lemon desserts is a flavor that surpasses acidic or tart. I think I found that missing flavor: it’s ginger! Ginger brings warmth and depth to a lemon dessert.
I made ginger thumbprints filled with lemon curd. You can use store-bought lemon curd instead of making my small batch of lemon curd. I really won’t mind. I tried it with both, and nothing kept me from eating every last cookie in each batch.
Add these bright and cheery cookies to your holiday cookie table!
Yield: 2
Lemon Ginger Thumbprints
Yield: 12 two-bite cookies
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
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
For the lemon curd:
2 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1 large egg + 1 egg yolk
1/3 cup freshly squeezed lemon juice
Instructions
First, make the lemon curd: In a small bowl, beat together with an electric mixer the butter and sugar. Beat this mixture very well, until it is light and fluffy, about 2 minutes.
Add the whole egg, beat until combined, then add the remaining egg yolk and beat well.
Next, slowly stream in the lemon juice while beating. The mixture may look curdled, but do not worry. Pour the mixture into a heavy-bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan. When the mixture coats the back of a spoon, in about 5-7 minutes, it is done.
Remove from the heat, pour into a small bowl and press plastic wrap directly on the surface before placing it in the fridge to chill. (Can be made 1-2 days in advance).
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 a chopstick 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.
Christina Lane is the author of 3 cookbooks all about cooking and baking for two. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is her favorite holiday.
I love that lemon and ginger combination and how bright and fresh it always feels – it’s perfect after a few heavy meals and these sound like a great Christmas-y snack!
Yum! I’m getting some lemon curd for another recipe today (mostly, because I’m running out of time). If I can resist spooning what’s left into my mouth, these sound delicious and perfect for Papa Swope and me for an extra night snack. If I don’t get another chance, I hope you and Mr. have a blessed Christmas. Love, Momma Swope
I love lemon desserts too! I think it’s because I trick myself into thinking they are healthier than chocolate desserts, ha! I bet lemon goes great with ginger cookies. Can’t wait to try!
That’s too funny – I WISH I felt the way I feel about chocolate.. about lemon. I adore lemon in savory dishes but it’s not my favorite in sweet. Oddly, my father will literally refuse to eat a savory dish with lemon.. but feels the way you do about lemon desserts. Alas! If only those molten chocolate lava cakes stopped calling my name, in lieu of lemon custards..
Lemon + ginger are a match made in heaven. Love that I can just stuff an entire one of these cuties into my mouth undetected. Merry Christmas pretty lady!
I’m a HUGE lemon lover myself…definitely more so than a chocolate lover. And the lemon-ginger combo sounds gloriously. These cookies are certainly the perfect bites!
I wish you had done more pictures while making these. Mine came out flat. I am sure the will still be tasty but a little more detail would have been nice.
Mine came out really flat too, and I’m trying to figure out why. I doubled the recipe and didn’t measure the butter suuuuper exactly, so maybe I put in too much…? Oh well, I expect they’ll still be delicious and the gals at our ladies’ night will love them. :)
For the lemon curd there is a question mark instead of a measurement for the lemon juice. Since I am using Meyer lemons instead of regular lemons I would hate to waste these ingredients by not having enough or using way too much…So, what is the measurement for the lemon juice please? I plan on rolling the cookie mounds in ginger sugar before making the indent.
I love that lemon and ginger combination and how bright and fresh it always feels – it’s perfect after a few heavy meals and these sound like a great Christmas-y snack!
I am a huge fun of lemon and ginger, they are the perfect pair! These are fabulous cookies!
Yum! I’m getting some lemon curd for another recipe today (mostly, because I’m running out of time). If I can resist spooning what’s left into my mouth, these sound delicious and perfect for Papa Swope and me for an extra night snack. If I don’t get another chance, I hope you and Mr. have a blessed Christmas. Love, Momma Swope
Lemon Curd is the best thing ever. I love how you used it in this cookies and added ginger. I’m bookmarking this recipe!
I am a lemon lover through and through too – my MIL even specially ordered lemon squares for her wedding because I’m such a freak about it!
These. Girl, these cookies. They’re on the list of things we’ll be making when we finally meet in person! :)
Oh yes! I adore lemon and ginger together- these cookies sound like the perfect flavor combo!!
I love lemon desserts too! I think it’s because I trick myself into thinking they are healthier than chocolate desserts, ha! I bet lemon goes great with ginger cookies. Can’t wait to try!
i think lemon and ginger is a great combination not only in sweet but savory dishes too. I love that small batch lemon curd recipe. Thank you.
That’s too funny – I WISH I felt the way I feel about chocolate.. about lemon. I adore lemon in savory dishes but it’s not my favorite in sweet. Oddly, my father will literally refuse to eat a savory dish with lemon.. but feels the way you do about lemon desserts. Alas! If only those molten chocolate lava cakes stopped calling my name, in lieu of lemon custards..
I’m with you, lemon is a great flavor. And I’m just starting to get into ginger, these sound like the perfect combo.
Lemon + ginger are a match made in heaven. Love that I can just stuff an entire one of these cuties into my mouth undetected. Merry Christmas pretty lady!
Lemon and ginger are the perfect combination! Love these little thumbprint cookies!
Honestly, if I had to choose between chocolate and lemon, lemon would win every time!! I love this stuff and these thumbprint cookies look heavenly.
Lemon and ginger is such a great combo and these look great!
lemon and ginger are flavor dynamite! These cookies sound so refreshing and perfect for after a heavy holiday meal!
I’m obsessed with lemon too! Love these!
I am totally on team lemon and ginger with you! These look perfect.
I’m a HUGE lemon lover myself…definitely more so than a chocolate lover. And the lemon-ginger combo sounds gloriously. These cookies are certainly the perfect bites!
I wish you had done more pictures while making these. Mine came out flat. I am sure the will still be tasty but a little more detail would have been nice.
Mine came out really flat too, and I’m trying to figure out why. I doubled the recipe and didn’t measure the butter suuuuper exactly, so maybe I put in too much…? Oh well, I expect they’ll still be delicious and the gals at our ladies’ night will love them. :)
Hello,
In the lemon curd recipe, you didn’t indicate how much lemon juice to use. Is it a full cup? Thank you, love your recipes! :)
My cookies also came out super flat. I think refrigerating the dough for an hour beforehand would help.
Oh no, Lindsay! So sorry!
For the lemon curd there is a question mark instead of a measurement for the lemon juice. Since I am using Meyer lemons instead of regular lemons I would hate to waste these ingredients by not having enough or using way too much…So, what is the measurement for the lemon juice please? I plan on rolling the cookie mounds in ginger sugar before making the indent.
I also want to know how much lemon juice is needed!
I would also love to know how much lemon juice :)
Should there be an egg in this recipe? Don’t make cookies without eggs too often.