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!
- 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
- 1 recipe of Microwave Lemon Curd (below)
- 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.
Amount Per Serving: Calories: 141Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 39mgCarbohydrates: 17gFiber: 0gSugar: 12gProtein: 1g
- 1/3 cup granulated sugar
- 1 large egg
- 1/3 cup freshly-squeezed lemon juice
- zest of 1 lemon (~1 teaspoon)
- 3 tablespoons unsalted butter, melted
- pinch of salt
- In a microwave-safe bowl, whisk together all of the ingredients very well.
- Microwave on HIGH for 1 minute. Stop, stir, and then microwave another minute.
- Stir the lemon curd after 2 minutes, and then place it back in the microwave for a final 30 seconds.
- After 2 minutes and 30 seconds, begin testing the lemon curd by quickly dipping a spoon into it, and running your finger through it. If the line holds, the lemon curd is done. If the curd runs and fills the line you just made, try another 30 seconds in the microwave and test again. The curd will thicken considerably as it cools.
- Strain the curd through a fine-mesh strainer into a jar with a lid or small bowl (cover with plastic wrap directly on the surface of the curd if you're using this method).
- Place in the fridge, and use within 7 days.
Amount Per Serving: Calories: 168Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 57mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 2g