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Lemon-Ginger Thumbprints
Lemon-Ginger Thumbprints
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Prep Time:
1 hour 15 minutes
Total Time:
1 hour 30 minutes
Use gingerbread cookies to make lemon-filled thumbprint cookies - great for parties or tea time!
Ingredients:
  • 1 roll (30 oz) refrigerated gingerbread cookie dough
  • 1/3 cup graham cracker crumbs
  • 1 jar (10 oz) lemon curd or 1 cup lemon pie filling
Instructions:
  • Preheat oven to 350°F. Divide cookie dough into 3 equal pieces. Keep remaining dough chilled until needed.
  • Spread a layer of graham cracker crumbs in a shallow dish. Shape each piece of dough into twenty 1 1/4-inch balls and coat them by rolling in the crumbs. Arrange the balls 1 inch apart on an ungreased large cookie sheet.
  • Bake for 8 to 11 minutes until nearly set. Allow to cool for 2 minutes. Create a gentle indentation in the center of each cookie using your thumb or the handle of a wooden spoon. Transfer cookies from the baking sheet to a cooling rack. Let them cool completely for around 15 minutes.
  • Transfer the lemon curd into a small resealable plastic bag and seal it almost all the way. Snip a tiny corner off the bag. Squeeze the bag to pipe a small amount of lemon curd into the center of each cookie. Refrigerate for storage.

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